Soft and Chewy Oatmeal Scotchies

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

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 138

Preheat the oven to 350F and line 3 baking sheets with parchment paper
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
1 & 1/4 cups (155g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon
In a large bowl, use an electric mixer to cream together the butter and sugars.
1 cup (227g) unsalted butter, 1/4 cup (50g) granulated sugar, 1/2 cup (115g) packed brown sugar
Add the eggs and vanilla and beat until mixed.
2 large eggs, 1 tsp vanilla extract
Gradually add in the flour mixture, then stir in the oats and chips.
3 cups (280g) quick oats, 1 & 2/3 cups (300g/11oz pkg.) butterscotch chips
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.
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.

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