Description
Oatmeal Scotchies are delightful chewy oatmeal cookies loaded with sweet butterscotch chips. Perfectly soft with a slight crisp edge, these cookies combine the hearty texture of oats with the rich, buttery flavor of butterscotch for a comforting treat.
Ingredients
Wet Ingredients
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (113 g) vegetable shortening, softened to room temperature
- 2 large eggs, room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups (227 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Sugars
- 1 cup (210 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
Other
- 3 cups (267 g) quick-cooking oats
- 1 cup (170 g) butterscotch-flavored chips
Instructions
- Preheat and Prepare: Preheat your oven to 375ºF (190ºC). Line a baking sheet with a silicone mat or parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Shortening: In a large mixing bowl, use an electric mixer to beat the softened butter and vegetable shortening together until they are well blended and creamy.
- Add Sugars: Incorporate the light brown sugar and granulated sugar into the butter mixture. Beat the ingredients until the mixture is fluffy, ensuring it is well aerated for the perfect cookie texture.
- Mix in Eggs, Corn Syrup, and Vanilla: Add the eggs one at a time, beating well after each addition to fully integrate them. Next, beat in the light corn syrup and vanilla extract for moisture and flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to create an even dry mixture.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, beating on low speed just until combined to avoid overmixing, which can toughen the cookies.
- Fold in Oats and Butterscotch Chips: Using a silicone spatula, gently stir in the quick-cooking oats and butterscotch-flavored chips ensuring even distribution without breaking down the chips.
- Form Dough Balls: Roll the dough into 1 tablespoon-sized balls. Place them on the prepared baking sheet spaced about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 8 to 10 minutes in the preheated oven, or until the edges turn a light golden brown and the centers appear set but still soft.
- Cool: Allow the baked cookies to cool on the pan for 2 minutes before transferring them to a wire rack to cool completely, which helps them set perfectly while maintaining chewiness.
Notes
- For softer cookies, slightly underbake and allow cooling on the pan.
- Use quick-cooking oats for a tender texture, but old-fashioned oats can be substituted for a chewier bite.
- Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
- To store, keep cookies in an airtight container at room temperature for up to one week.
- The light corn syrup adds moisture and chewiness; you can substitute with honey but flavor may vary slightly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
