Soft and Chewy Oatmeal Scotchies

These delectable oatmeal cookies are loaded with sweet butterscotch chips and have a hint of cinnamon spice. They are soft and chewy, yet hearty enough to satisfy your craving for when you are in the mood for a snack or something sweet.

I found this gem of a recipe from Very Best Baking by Nestle. Now, the first time I made it I reduced the amount of sugar and baking temperature based on reader reviews. So with just a little bit of tweaking, I found this to be the perfect oatmeal cookie recipe.

It is amazingly soft and chewy and stay soft and chewy for days. Using quick oats in this recipe gives it a perfect oatmeal texture, yet it’s still delicate enough that you don’t feel like you are eating a granola bar. The brown sugar and cinnamon gives it a nice warm undertone, which to me belongs in every oatmeal cookie. And when I say it’s loaded with butterscotch chips, I mean it is bursting with sweet flavorful butterscotch morsels in every bite!

Now, this is a Oatmeal Scotchie recipe, but feel free to substitute the butterscotch chips with chocolate chips, peanut butter chips, or even raisins if that’s more of your preference. This cookie dough works well with any flavor.

Soft and Chewy Oatmeal Scotchies

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• Author: Little Sweet Baker
• Prep Time: 15 min
• Cook Time: 10 min
• Total Time: 25 minutes
• Yield: 3 dozen
• Category: dessert, snack
• Method: bake
• Cuisine: American

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Description

These delectable oatmeal cookies are loaded with sweet butterscotch chips and have a hint of cinnamon spice.

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Ingredients

• 1 1/4 cups (155g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (2g) salt
• 1/2 teaspoon (1g) ground cinnamon
• 1 cup (227g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups (280g) quick oats
• 1 2/3 cups (300g/11oz pkg.) butterscotch chips

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Instructions

1. Preheat the oven to 350F and line 3 baking sheets with parchment paper
2. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, use an electric mixer to cream together the butter and sugars. Add the eggs and vanilla and beat until mixed.
4. Gradually add in the flour mixture, then stir in the oats and chips.
5. Using a medium cookie scoop or tablespoon, drop rounded cookie doughs onto the prepared baking sheets. Bake one sheet at a time for about 8-10 minutes or until the edges start to brown.
6. The cookies will be soft and look slightly undercooked in the center. Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.

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Notes

Store in an airtight container at room temperature for up to 5 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 149
• Sugar: 9.2 g
• Sodium: 72.9 mg
• Fat: 7.8 g
• Carbohydrates: 17.6 g
• Protein: 2.3 g
• Cholesterol: 23.9 mg

I will be sharing this recipe at Fiesta Friday #95 hosted by Angie@TheNoviceGardener. Come check it out for many other great recipes!