Description
These Oatmeal Scotchies combine the deep, caramel notes of butterscotch with the earthy warmth of cinnamon for a nostalgic treat. Utilizing a precise hydration method and high brown sugar content, they offer a perfect balance of chewy centers and crisp, golden edges.
Ingredients
- 270g old-fashioned oats
- 226g unsalted butter, softened
- 150g all-purpose flour
- 300g butterscotch flavored morsels
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- In a stand mixer or large bowl, cream the softened butter, dark brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, followed by the vanilla, and beat until the mixture is fully emulsified.
- Turn the mixer to low and add the flour mixture, mixing until only a few streaks of flour remain to avoid over-mixing.
- Fold in the oats and butterscotch morsels manually with a spatula, then let the dough rest for 10 minutes to allow the oats to hydrate.
- Portion the dough into two-tablespoon mounds and place them 3 inches apart on the prepared baking sheet.
- Bake for 10 minutes until the edges are golden; let the cookies cool on the pan for 5–10 minutes to fully set.
Notes
For the most consistent results, always measure your flour and oats by weight using a kitchen scale rather than by volume. If you find the cookies are spreading too much, ensure your butter was not overly melted during the creaming stage, and consider chilling the dough for an additional 15 minutes before baking. A light sprinkle of sea salt immediately after baking can help cut through the sweetness of the butterscotch.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American