Soft and Chewy Oatmeal Scotchies
These classic oatmeal cookies are packed with sweet butterscotch chips and have the perfect chewy texture.
recipesbynani.comThere is something so comforting about a warm oatmeal cookie straight from the oven. These scotchies are a personal favorite in my house because they strike that perfect balance between a crisp edge and a soft, chewy middle that melts in your mouth.
I love adding a little extra cinnamon to the dough to bring out the warmth of the butterscotch chips. If you want to impress your family, sprinkle a tiny pinch of flaky sea salt on top right when they come out of the oven to balance the sweetness.
🧺 Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old fashioned rolled oats
- 1 1/2 cups butterscotch chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
- 3
Beat in the eggs, vanilla extract, and molasses until well combined.
- 4
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- 5
Slowly add the dry ingredients into the wet ingredients and mix until just combined.
- 6
Stir in the rolled oats and the butterscotch chips by hand.
- 7
Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving some room for them to spread.
- 8
Bake for 10 to 12 minutes or until the edges are lightly golden but the centers still look soft.
- 9
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
💡 Tips
Store these cookies in an airtight container at room temperature for up to five days to keep them soft. If you prefer a warmer treat, pop one in the microwave for ten seconds before eating. These also freeze beautifully for up to three months.
Made this recipe? Let us know how it went.
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