Oatmeal Scotchies

Let’s Bake!

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.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each.
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 that perfect chewy texture.
Baking Time: Keep a close eye on your cookies to prevent overbaking.

Simply 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, holiday-spiced cookie.

Yes! Make the dough and refrigerate for up to 3 days. 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 in the container 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 these irresistible Oatmeal Scotchies! Happy baking!