• 1 cup unsalted butter melted and cooled until no longer warm to the touch (226g)
  • 3/4 cup light brown sugar firmly packed (150g)
  • 3/4 cup dark brown sugar¹ firmly packed (150g)
  • 2 large eggs room temperature preferred
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cup + 2 Tablespoons all-purpose flour 230g
  • 1 Tablespoon cornstarch
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground cinnamon optional
  • 3 cups old fashioned rolled oats² 270g
  • 1 ½ cups butterscotch chips plus additional for topping if desired (255g)

Oatmeal Scotchies

These chewy Oatmeal Scotchies have a butter and brown sugar base and are packed full of butterscotch pieces! Soft, buttery, and chewy, these are classic cookies that are so simple to make!

  • Make sure your butter has cooled until it’s no longer warm to the touch before adding your sugar. Adding sugar to hot butter can melt your sugar, leaving you with a greasy cookie dough that spreads into thin, messy cookies.
  • For best results use all room temperature ingredients.
  • To quickly bring eggs to room temperature, place them in a bowl of warm (not hot!) water for about 10-15 minutes.
  • Some oatmeal scotchie recipes also use orange extract or orange zest. If desired, reduce the vanilla extract to 1/4 teaspoon and add 1/2 teaspoon orange extract or the zest of one orange to your cookie dough (add with wet ingredients).
  • Don’t substitute instant oats for old-fashioned or the cookies will be dry and crumbly.
  • For round cookies, roll the dough between your palms briefly to make smooth cookie dough balls before placing on baking sheet. Totally optional and totally for looks, but who doesn’t like a pretty oatmeal scotchie?
  • Reserve a few butterscotch chips and gently nestle them into the tops of your cookies within 1-2 minutes of them coming out of the oven. Again, this is just for looks, but it makes them look extra nice!

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