Oatmeal Scotchies

Instructions

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the oats and butterscotch chips until evenly distributed.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Lightly flatten each cookie with the back of a spoon.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Butter: Use softened butter for best results.
Oats: Old-fashioned rolled oats are recommended for optimal chewiness.
Baking Time: Watch carefully to prevent overbaking. Slightly soft centers are ideal.

Substitute half the butterscotch chips with semi-sweet chocolate chips for a delicious twist!

Add ½ cup chopped pecans or walnuts for a delightful crunch.

Add ¼ teaspoon ground nutmeg or ginger for a warm, festive flavor.

Yes! Make the dough up to 3 days in advance and refrigerate. Let it sit at room temperature for about 10 minutes before baking.

Store in an airtight container at room temperature for up to a week. A slice of bread helps keep them soft.

Absolutely! Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

Enjoy your delicious, chewy Oatmeal Scotchies! Happy baking!