Delight in the warm, sweet flavors of “Classic Chewy Oatmeal Scotchies Cookies.” These cookies combine the wholesome goodness of oats with the rich, buttery sweetness of butterscotch chips, creating a nostalgic treat that’s perfect for any occasion. Whether you’re making them for a family gathering, a bake sale, or just to satisfy a sweet tooth, these cookies are sure to please everyone.

Why You’ll Love Oatmeal Scotchies Cookies:

• Rich and Chewy: Perfect texture with crispy edges and a chewy center.
• Sweet and Buttery: The butterscotch chips add a deliciously sweet and rich flavor.
• Simple to Make: Easy recipe with straightforward steps.
• Nostalgic Flavor: A classic cookie that brings back fond memories.

Ingredients Notes For Oatmeal Scotchies Cookies:

• Butter: Softened, for a rich and buttery base.
• Sugars: A combination of granulated sugar and brown sugar for sweetness and moisture.
• Eggs: Provide structure and richness.
• Vanilla Extract: Enhances the flavor.
• Flour: All-purpose flour for structure.
• Baking Soda: Helps the cookies rise.
• Cinnamon: Adds a warm spice flavor.
• Salt: Balances the sweetness.
• Oats: Old-fashioned rolled oats for texture.
• Butterscotch Chips: The star ingredient for sweet, buttery flavor.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars:
   • In a large mixing bowl, beat 1 cup (2 sticks) of softened butter, 3/4 cup of granulated sugar, and 3/4 cup of packed brown sugar until creamy and well combined.
3. Add Eggs and Vanilla:
   • Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract.
4. Mix the Dry Ingredients:
   • In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Stir in Oats and Butterscotch Chips:
   • Stir in 3 cups of old-fashioned rolled oats and 1 1/2 cups of butterscotch chips until evenly distributed.
7. Drop Dough onto Baking Sheets:
   • Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake:
   • Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers are still slightly soft. The cookies will continue to cook slightly as they cool.
9. Cool:
   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

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Storage Options:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
• Freeze: Freeze the unbaked dough balls on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

How to Make Oatmeal Scotchies Cookies

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Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup 2 sticks unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats
• 1 2/3 cups 11-oz. package butterscotch chips

Instructions

• Preheat the Oven:
• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
• Combine Dry Ingredients:
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
• Cream the Butter and Sugars:
• In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add Eggs and Vanilla:
• Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well incorporated.
• Add Dry Ingredients:
• Gradually add the flour mixture to the wet ingredients, mixing just until combined.
• Stir in Oats and Butterscotch Chips:
• Stir in the quick-cooking oats and butterscotch chips by hand until evenly distributed throughout the dough.
• Scoop the Cookie Dough:
• Drop rounded tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake:
• Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the centers appear set.
• Be careful not to overbake to keep the cookies chewy.
• Cool the Cookies:
• Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

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