These oatmeal scotchies are very soft and chewy, and they are full of butterscotch chips. They are also very simple to make. This cookie is great for any event!
INGREDIENTS
SERVINGS: 24 COOKIES– ½ cup (115 grams) unsalted butter, softened– ½ cup (100 grams) light brown sugar packed– ¼ cup (50 grams) granulated sugar– 1 large egg room temperature– 1 teaspoon pure vanilla extract– 1 cup (125 grams) all-purpose flour spooned & leveled– ½ teaspoon baking soda– ½ teaspoon ground cinnamon– ¼ teaspoon salt– 1 and ½ cups (150 grams) old-fashioned rolled oat– 1 cup (180 grams) butterscotch chip
INSTRUCTIONS
Beat butter, brown sugar, and granulated sugar for 1-2 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer. Fully mix egg and vanilla extract.
1
Combine flour, baking soda, ground cinnamon, and salt in a large bowl. Mix in old-fashioned rolled oats. After just combining dry and wet ingredients, mix butterscotch chips evenly into cookie dough.
2
Refrigerate cookie dough for 30 minutes covered. Meanwhile, heat oven to 350°F (177°C). Put two large baking sheets with parchment or silicone mats aside.
3
Remove chilled cookie dough from the fridge. Use a 1.5 tablespoon cookie scoop to drop cookie dough onto prepared baking sheets, leaving space between each one. Make dough balls and slightly flatten them.
4
The cookies should be set and lightly browned after 10-13 minutes at 350°F (177°C). Cool the cookies on the baking sheets for 5-10 minutes, then carefully transfer them to a wire rack to finish cooling.