Cinnamon Oatmeal Scotchies
Chewy-sweet and brimming with oats and butterscotch chips, these buttery cookies are amazing. The oats are tender and nutty, the butterscotch chips are creamy and caramelized, and the nuances of butter and vanilla complete the perfect cookie package. And you can make them chewy or crisp – it’s all about the baking time!
Did you grow up with Scotchies? Seems my midwestern friends enjoyed these infamous oatmeal cookies regularly! Either my mom didn’t read the side of the butterscotch morsel bag, or she wanted to stick to oatmeal raisin (which were also amazing!). One bite of these phenomenal cookies and I was sold.
I’m completely smitten with these cookies! I made them slightly chewy, but the cool thing is, you can make them chewy or crisp. Just pull them from the oven when you want – 7 to 8 minutes for chewy, or 9 to 10 minutes for crisp. Maybe make a batch of both!
Can you make these cookies gluten-free? Yes! Since they’re mostly oats, you can swap in your favorite gluten-free flour for the all-purpose flour with ease.
Can you make these Scotchies in advance? Definitely! You can make the dough up to 3 days in advance and store it in the refrigerator (or stash it in the freezer for up to 3 months). You can also make the cookies up to 3 days in advance – store them in an airtight container on the counter (or in the freezer for up to 3 months).
Cinnamon Oatmeal Scotchies
Ingredients
- 3/4 cup all-purpose flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, 1 stick, softened
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups old fashioned rolled oats, preferably not quick-cooking
- 1 cup butterscotch morsels
Equipment
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper (if you don’t have parchment paper, use an un-greased baking sheet).
- In a small bowl, combine the flour, cinnamon, baking soda, and salt. Mix well and set aside.
- In a mixing bowl, beat together the butter and both sugars until blended. Beat in the egg and vanilla. With the mixer on low, gradually beat in the flour mixture. Still on low, beat in the oats until just blended (don’t over-mix).
- Fold in the butterscotch morsels.
- Using a cookie scoop or spoon, drop the dough by rounded tablespoonfuls onto the prepared pan, about 2 inches apart.
- Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crisp cookies.
- Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container.