Description
Classic oatmeal scotchies showcase a delightful blend of buttery, sweet cookies packed with hearty oats and rich butterscotch chips. Crisp edges and chewy centers make these treats irresistible for home bakers seeking a nostalgic dessert you’ll want to share with family and friends.
Ingredients
Scale
- 1 ½ cups (150g) old fashioned or rolled oats
- 1 cup (175g) butterscotch chips
- ¾ cup (150g) packed light or dark brown sugar
- ½ cup (113g or 1 stick) unsalted butter, room temperature
- ¾ cup (95g) all-purpose flour
- 1 large egg (56g), room temperature
- 1 tsp (4ml) vanilla extract
- ½ tsp (3g) baking soda
- ½ tsp (3g) fine salt
- ½ tsp (1g) ground cinnamon
- 1/8 tsp ground nutmeg
Instructions
- Workspace Preparation: Line two baking sheets with parchment paper or silicone mats to prevent cookie adhesion and promote uniform baking.
- Dry Ingredient Fusion: Whisk flour, baking soda, cinnamon, salt, and nutmeg in a medium bowl until spices integrate seamlessly, creating a harmonious dry mixture.
- Butter-Sugar Transformation: Utilize a stand mixer to cream butter and brown sugar at medium-high speed, developing a voluminous, airy base that promises delectable cookie texture.
- Liquid Integration: Blend egg and vanilla extract into the butter-sugar mixture, achieving a silky, homogeneous consistency that sets the stage for exceptional cookies.
- Ingredient Incorporation: Gradually fold dry ingredients into wet components using low mixer speed, preserving the dough’s delicate structure and preventing overworking.
- Flavor Enrichment: Gently fold oats and butterscotch chips throughout the dough, ensuring balanced distribution of complementary textures and flavors.
- Chilling and Shaping: Form uniform dough balls, arrange on prepared sheets, and refrigerate for 30 minutes to minimize spreading and enhance structural integrity during baking.
- Oven Calibration: Preheat oven to 350°F (175°C), establishing an optimal baking environment for perfectly textured cookies.
- Baking Process: Arrange chilled dough balls with ample spacing, bake for 13-14 minutes, noting cookies will appear slightly underdone upon initial removal.
- Cooling and Finishing: Rest cookies on baking sheets for 10 minutes, then transfer to a wire rack, allowing complete cooling and final textural development before serving or storing.
Notes
- Prep Workspace Carefully: Line baking sheets with parchment paper or silicone mats to prevent cookie sticking and ensure uniform baking results.
- Whisk Dry Ingredients Thoroughly: Mix flour, baking soda, and spices completely to distribute flavors evenly and create a consistent dry base.
- Cream Butter Strategically: Blend butter and brown sugar at medium-high speed until light and fluffy, which creates the foundation for tender, soft cookies.
- Chill Dough Before Baking: Refrigerate dough balls for 30 minutes to minimize spreading and improve overall cookie texture and shape during baking.
- Prep Time: 30 minutes
- Cook Time: 13-14 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 210
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg