Soft and Chewy Oatmeal Scotchies Cookies

These cookies are a tasty trip down memory lane.

My grandma used to make them and I hadn’t had them in ages. So I changed that.

Soft and Chewy Oatmeal Scotchies Cookies

They turned out to be my favorite oatmeal cookie to date.

I’m like Goldy Locks and her porridge with oatmeal cookies, but I finally nailed my perfect oatmeal dough base.

Soft and Chewy Oatmeal Scotchies Cookies

I have four other oatmeal cookie dough bases, as well as countless other cookie recipes that use oatmeal, but the four major versions are:

Oatmeal Raisin Cookies – On the thinner side and chewy, melted butter, no mixer

Thick and Chewy Oatmeal Raisin Cookies – Super thick and extremely chewy, dense, hearty

Dark Rum Oatmeal Raisin Cookies – Spiked with rum, soft, flexible, bendable, and a touch cakey

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, loaded with texture and hearty, but thinner

These cookies gave me everything I wanted.

Soft and Chewy Oatmeal Scotchies Cookies

They’re soft, chewy, and hearty without feeling like I need to strap a backpack on and take them mountain hiking. Sometimes oatmeal cookies get a little too oaty and hearty. I want a cookie, not a granola bar.

Conversely, if there aren’t enough oats used, I find myself wanting more texture and more chewiness.

Soft and Chewy Oatmeal Scotchies Cookies

They’re thick enough, but not too thick. Sometimes really thick oatmeal cookies turn dry or cakey, a total deal-breaker. Plus, really thick cookies take longer to bake, and you run the risk of the bottoms getting too dark before the tops are set.

Conversely, they’re not too thin. There’s nothing worse than biting into a paper thin cookie that just sort of disappears. I don’t like thin cookies in general, but thin oatmeal cookies are particularly unsatisfying.

Soft and Chewy Oatmeal Scotchies Cookies

Best of all, they use butterscotch chips. I just love butterscotch and I find it’s very under-represented in recipes in general. After making my favorite peanut butter to date, I vowed to use more butterscotch in my baking.

For anyone who dislikes raisins in your oatmeal cookies, your wishes have been granted. No raisins, nor chocolate.

Just loads of butterscotch.

Soft and Chewy Oatmeal Scotchies Cookies

Before baking, you must chill the dough. It’s too soft coming out of the mixing bowl for immediate baking and if you don’t chill it first, I guarantee the cookies will spread out into thin puddles. Chill it for at least 3 hours, up to 5 days. Bake as many mounds as you want at one time, and keep the remaining dough in the fridge.

I made 20 medium-sized cookies and suggest using a cookie scoop so they’re all uniform. Before baking, flatten each mound slightly with the heel of your hand so they cook through evenly.

Soft and Chewy Oatmeal Scotchies Cookies

Pull them from the oven at the 9 to 10 minute mark. They’ll look quite under-done and glossy, but these cookies in particular firm up dramatically while cooling on the trays. Don’t wait until the tops look done to pull them because they’ll set up far too firm and crunchy, and the bottoms will get much too dark.

And then they won’t be Soft and Chewy. They’ll be Crunchy and Crispy, which isn’t my thing.

Soft and Chewy Oatmeal Scotchies Cookies

Oatmeal cookies, when done right, are some of my favorite cookies. I found myself going back for one more, one more. The chewiness, the hearty texture, the nuttiness of the oats, and nostalgic memories of gobbling vast quantities of my Grandma’s oatmeal cookies make these my new favorite oatmeal cookies.

And the abundance of sweet butterscotch chips doesn’t hurt, either.

Soft and Chewy Oatmeal Scotchies Cookies

 Soft and Chewy Oatmeal Scotchies Cookies - My favorite oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you've just got to try!

Print Print Recipe

Soft and Chewy Oatmeal Scotchies Cookies

This is my new favorite oatmeal cookie base. Thee cookies are everything I want in an oatmeal cookie. They’re soft, chewy, and hearty without being too dense. They're thick enough, but not overly thick, and are just enough to sink my teeth into. Best of all, they're loaded with sweet butterscotch chips.

Yield: about 20 medium cookies

Prep Time: 11 minutes

Cook Time: 9 minutes

Total Time: 20 minutes


1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
3/4 cup all-purpose flour
2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup butterscotch chips


  1. To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the egg, butter, sugars, vanilla, and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes.
  2. Stop, scape down the sides of the bowl and add the oats, flour, cinnamon, nutmeg, baking soda, optional salt, and beat to just incorporate, about 1 minute. Add the butterscotch chips and beat momentarily to incorporate.
  3. Using a 2-inch medium cookie scoop (about 2 tablespoons), form dough mounds (I made 20). Place dough mounds on a large plate. Flatten mounds slightly. Cover plate with plasticwrap and refrigerate for at least 3 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.
  4. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray. Place mounds on baking sheets, spaced about 2 inches apart. I bake 8 to a tray. Bake for 9 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. Cookies may not appear to be done, but they firm up dramatically as they cool. Baking longer results in cookies with dark or burnt bottoms and that set up too crisp and hard and don't stay soft over time.
  5. Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Related Recipes:

Thick and Chewy Oatmeal Raisin Cookies – The thickest oatmeal cookies I’ve ever had, and are packed with density, chewiness, texture. There’s an abundance of raisins and they’re soft without being cakey in the least

Oatmeal Raisin Cookies – Almost the same ingredients as the cookies above, but melted butter and unchilled dough so they bake up much thinner but are still chewy. A nice recipe if you don’t want to use a mixer and don’t have time to chill the dough. You can be eating cookies in 20 minutes flat from start to finish

Dark Rum Oatmeal Raisin Cookies – Now you don’t have to choose between drinks or dessert with rum-soaked raisins baked into these cookies that are so soft and moist they’re bendable

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, hearty, and loaded with chocolate chips

Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie

Peanut Butter Oatmeal White Chocolate Chip Cookies – The white chocolate version of the cookies above. No mixer required because the butter is melted rather than creamed, making for a fast and easy cookie. One of my favorite cookies on my entire site

Coconut Oatmeal Toffee Cookies – Add your favorite add-ins like butterscotch chips, white chocolate chips, or raisins to these easy, small-batch, no mixer required cookies

Oatmeal Raisin Rolls – Part healthy and hearty chewy dinner roll, part soft cinnamon roll. They’re full of texture from the raisins and oats, lightly sweetened from honey in the dough and are then brushed with honey-butter prior to baking, and perfumed with cinnamon. They can be made in advance or frozen, if desired

Peanut Butter Oatmeal Cookie Granola Bars (no-bake, vegan, GF) – Healthy bars that taste like cookies with a butterscotch drizzle

Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF) – One of my favorite ways to combine oats, cinnamon, and raisins is in these easy, no-bake granola bars that are similar to Quaker Chewy Granola bars, but because you control the ingredients, you get to decide what does and doesn’t go into your granola bars. These are my favorite no-bake granola bar and very popular with readers

Do you like oatmeal cookies or have a favorite recipe?

Please tell me about your favorites with links to any recipes welcome and appreciated.

I have 50+ Oats & Oatmeal Recipes

Thanks for the entries in the 24 Hours of Peanuts Cookbook and Prize Pack Giveaway and the Bestowed Healthy Care Package Delivery Giveaway


170 Responses to “Soft and Chewy Oatmeal Scotchies Cookies”

  1. PapaLos @ The Man, The Chef, The Dad — April 22, 2013 at 8:45 pm (#

    It’s been a long time since I’ve even had an oatmeal cookie. And I totally agree with the butterscotch – I need to use it more myself. Once again I feel like you’re pointing me in the right direction. I love knowing this is your “just right” oatmeal cookie and it saves me time from having to bother with anything else.

    Thanks for sharing! Soft and chewy FTW!

    • Averie @ Averie Cooks — April 23, 2013 at 12:36 am (#

      “saves me time from having to bother with anything else” <– AMEN. I would not steer you wrong on this dough base. It’s a keeper and so happy with it! If you try it, LMK how it goes!

  2. Rachel @ Bakerita — April 22, 2013 at 8:50 pm (#

    Mmm, I love butterscotch, and also find it to be highly underrated. Definitely trying these out – especially since they say they’re your favorite thus far!

    • Averie @ Averie Cooks — April 23, 2013 at 12:35 am (#

      If you try them, LMK!

    • Amber — May 26, 2014 at 7:08 pm (#

      I’ve tried them, they are AMAZING! seriously great, I just added a tbsp. of milk to make them stay soft for days… but other than that followed the recipe precisely and they are great

  3. Alice @ Hip Foodie Mom — April 22, 2013 at 11:23 pm (#

    Averie! Dude, you are seriously the cookie/sweet treat/ baked goods QUEEN! Oh my gawd! I love these cookies. . LOVE the addition of the butterscotch chips! What?!!! Freaking love this.

  4. Stephanie @ Eat. Drink. Love. — April 22, 2013 at 11:29 pm (#

    I need more butterscotch in my life!

  5. Cate @ ChezCateyLou — April 23, 2013 at 4:58 am (#

    Averie, these look amazing! You can see how soft and chewy they are! I need to get some butterscotch chips and make these ASAP! Or maybe I will try them with PB chips…

  6. Jocelyn (Grandbaby Cakes) — April 23, 2013 at 5:59 am (#

    You definitely know how to make a soft and chewy cookie, that’s for sure. These look so incredible. I love the oatmeal and butterscotch combo but then again, who wouldn’t? So yummy!

  7. Cassie | Bake Your Day — April 23, 2013 at 6:15 am (#

    Oatmeal butterscotch are my favorite EVER. These look truly amazing, Averie!

  8. Jen @ Savory Simple — April 23, 2013 at 7:06 am (#

    You are the cookie queen! I want to try everything you make.

  9. Michele Sparrow — April 23, 2013 at 7:13 am (#

    Oh boy, do these look incredible. My grandma used to make the most incredible oatmeal cookies. They were ALWAYS ooey, gooey soft and moist, just like these. I think it is great you made these with butterscotch chips and omitted the raisins and chocolate. I think my boys would love these. Especially Seraphim, who does not want raisins in his cookies, ever! :-)

  10. Valerie — April 23, 2013 at 7:27 am (#

    You’re so right about an urge to hike and oatmeal-y anything – they do go hand in hand. These scotchies look Perfect! I wouldn’t mind having a plateful as I venture into the abyss of Pinterest. :)

  11. Nutmeg Nanny — April 23, 2013 at 8:09 am (#

    I’ve been having major oatmeal cookie cravings lately :) these look like they will fix that for sure! I love the butterscotch chips, yum :)

  12. carol | a cup of mascarpone — April 23, 2013 at 8:09 am (#

    You are definitely the soft and chewy cookie queen, Averie! Every cookie you create is more amazing than the one before! These scotchies are no exception!!!

  13. Brooke — April 23, 2013 at 9:09 am (#

    Really excited to make these cookies! My kids (my son especially) love oatmeal cookies and I think they will love these. Thanks for sharing!

  14. Hayley @ The Domestic Rebel — April 23, 2013 at 9:45 am (#

    I love oatmeal scotchies! In fact, aside from the Christmas-y snowball (Russian tea cake) cookie, I think they’re my favorite. They remind me of my grandma who, ironically enough, should NOT remind me of good food because the woman uses her microwave for everything (like to make grilled cheese sandwiches) and has been known to save McDonald’s hamburgers and apple pies in her fridge to eat a week later. Noooot exactly the idea of a cooking grandma, but despite her questionable choices in food, she did make some delicious oatmeal scotchies! These look SO perfect, Averie. You totally hit the nail on the head for the perfect oats to butterscotch chips to cookie ratio!

    • Averie @ Averie Cooks — April 23, 2013 at 5:25 pm (#

      microwaved grilled cheese sandwiches …LOL and the apple pie bars…classic!

      And when done right, I agree, an oatmeal scotchie is one of the best cookies out there (and of course snickerdoodles and that whole brown sugar family of soft cookies for me, too!)

  15. Gloria @ Simply Gloria — April 23, 2013 at 12:27 pm (#

    Oatmeal cookies are my hubby’s most favorite cookie… I’m so making these! I should just call my weekends, my Averie Weekends! I love to take a break on the weekends from all my creations and I love to try other recipes…and they’ve been all yours! (I love being in the kitchen!) You rock!

    • Averie @ Averie Cooks — April 23, 2013 at 5:20 pm (#

      You are so sweet, Gloria! I love that you bake so much on the weekends and am flattered that it’s so much of my stuff! :)

  16. Kiersten @ Oh My Veggies — April 23, 2013 at 4:02 pm (#

    I don’t think I’ve ever seen butterscotch chips at the grocery store–or maybe I just haven’t looked for them! I agree, butterscotch is not used nearly enough in baking. Adding it to oatmeal cookies sounds so good!

    • Averie @ Averie Cooks — April 23, 2013 at 5:01 pm (#

      You haven’t look enough I don’t think. It’s a 100% always in-stock item at every groc store. Probably even at 7-11 :) They are the best in oatmeal cookies!

  17. Oat cookies are something that I eat without a guilt, so each new recipe is welcome :)

  18. Elizabeth F — April 24, 2013 at 9:37 am (#

    I still make, and like better, the original Oatmeal Scotchies recipe with the orange extract. I have it cut off the plastic pack and taped into the back of my 1978 or so copy of Betty Crocker Cookbook. I like vanilla, that the recipe switched too, but the orange is such a great combination with the butterscotch chips.

    • Averie @ Averie Cooks — April 24, 2013 at 1:44 pm (#

      I’ve never heard of orange extract in oatmeal scotchies! The 1978 cookbook was before my time and have never even seen it being added online anywhere in any of the searches I’ve done. Interesting addition!

    • Elizabeth F — April 24, 2013 at 2:35 pm (#

      The recipe for the Oatmeal Scotchies I use is from the Nestle chip bag. I just keep it in my BC cookbook so I know it is pretty old. I know when I first started making them by where is was living and that was 1979-1980. Now I want to go home and make them. I have to keep butterscotch chips on hand as youngest likes them on ice cream, as opposed to butterscotch or caramel sauce. We also use them in Magic Cookie Bars.

    • Averie @ Averie Cooks — April 24, 2013 at 4:47 pm (#

      I love Magic Bars. I have two versions! and Both are super good!

      And I too can place things by remembering where I was living at the time as we’ve moved around quite a bit. I love stories like this. Thanks for sharing!

  19. Christine — April 26, 2013 at 2:18 pm (#

    These are baking now. I’m very excited about it but I am using choc chips instead because its what I have in my pantry and couldn’t run to the store since my son is napping. But I love oatmeal cookies and love the addition of nutmeg in them. I usually only put cinnamon in them.

  20. madge | the vegetarian casserole queen — April 27, 2013 at 2:49 am (#

    Super yum! I’ve only had the crunchier version of Oatmeal Scotchies, but soft and chewy is always my cookie texture preference. So pinned!

  21. Siunna — April 28, 2013 at 5:15 pm (#

    Hi Averie! I made the coconut oatmeal toffee cookies yesterday and they were a home run with my daughter, who threatened me NOT to give a single one to the neighbors. I’m not much of a cookie monster, but when I do have one I want one like this- plenty of good stuff, lots of texture. Thanks so much for the recipe! I posted it on my website too :)

  22. Kevin @ Closet Cooking — April 28, 2013 at 5:43 pm (#

    Those are some really nice looking oatmeal cookies!

  23. janie — April 29, 2013 at 6:00 pm (#


  24. Shannon — April 30, 2013 at 6:04 pm (#

    I made these tonight and they are divine!!!! My husband loved them, and my very picky eater son. :) I used whole wheat flour instead of all purpose and they are still chewy! I also forgot to chill the dough before and it still worked. I did put the leftover dough in the fridge. If I made all 20, I would eat all 20. OMG!

  25. Subashini — June 5, 2013 at 4:56 am (#

    Hi–I’m sort of a new visitor to your site but I recently made your Peanut Butter Cup Cookie Dough Crumble Bars (that’s a mouthful) and they were delicious. So today I tried this recipe–planned to chill the dough overnight but ended up baking them after 3 hours. Oops.

    It was initially a disaster because I followed your directions to a T and saw that the dough was still undercooked. I used a 2-inch ice cream scoop and baked in an electric oven. I’m also in Malaysia, so perhaps ingredients and humidity/heat (it’s always hot here) may have played a part. So I put the cookies back in–back and forth–all in all I must have baked for about 20 minutes before the edges finally set! It’s pretty chewy, but also quite large and I’m wondering if I got the size right. (I got about 18 mounds of dough to your 20.) The taste is amazing, the combo of oatmeal+butterscotch is perfect, but I have a bunch more chilling in the fridge to bake and was wondering what you’d recommend–maintaining the temp at 350 and baking for longer for the edges to set, or to raise the temperature?

    I love to bake but do so very rarely, so nailing the science bit probably comes with experience. Just wondering what you would recommend for someone who wants chewy cookies but who’s getting dramatically undercooked (practically doughy) cookies using the recipe’s recommended temp and baking time?

    • Averie Sunshine — June 5, 2013 at 5:00 am (#

      It sounds like your oven may need to be calibrated. If you’re baking for almost double the time, i.e. 20 minutes to my 10 (max), that would indicate an issue with your oven. Yes, humidity plays a role, too. You may also want to slightly flatten the mounds. And if you think it would help, bake smaller sized cookies; however, I don’t think that will necessarily help. I think you need to look into the oven issue.

      And, with anything, ingredients and conditions vary; and you should bake until done. However long that is. I always say, watch your cookies/bread/muffins, not the clock. Bake until done. Good luck!

    • Subashini — June 5, 2013 at 5:26 am (#

      Yeah, that’s why I thought. Will look into calibrating the oven. Many thanks!

  26. whatthemom — September 24, 2013 at 9:20 am (#

    I made these cookies and they turned out great! My kids loved them, too. Great change up from the standard chocolate chip, oatmeal, and sugar cookies! Thanks so much.

    • Averie Sunshine — September 24, 2013 at 9:39 am (#

      So glad they were a hit with you and the kids! Thanks for LMK & trying the recipe!

  27. Christy@SweetandSavoring — December 22, 2013 at 9:14 am (#

    Oh my goodness, Averie, the whole family was raving about these cookies at our Christmas dinner last night. First, the smell was savored before even biting into a cookie! Then the texture, the vanilla, cinnamon, nutmeg combo, the chewiness…! They are my favorite new recipe! Never baked with butterscotch before, but I’m glad that you’ve introduced me to it. Happy Christmas!

    • Averie Sunshine — December 22, 2013 at 9:45 am (#

      Thank you for trying them and so glad the whole family was raving! That’s a great feeling when you’re the baker and you’ve impressed everyone – so congrats! Thanks for LMK they’re you’re new faves and welcome to butterscotch. Awesome, isn’t it!

  28. Cecile — February 4, 2014 at 1:22 pm (#

    Hi Averie’. I really enjoy your blog!
    Last night I posted a page called ‘Sharing Recipes from Some of My Favorite Bloggers. And I chose this wonderful cookie recipe as one of my featured recipes. I included one of your photos – along with a link to this page.
    To me, recipe blogs are all about ‘sharing’ – and I wanted to share your ‘Soft and Chewy Oatmeal Scotchies’ because I used to love, love, love them when I was young, And, like you, I haven’t eaten (or made them) in years!

  29. Molly — March 2, 2014 at 7:45 pm (#

    These look yum! Do you absolutely HAVE to use the rolled oats? I have EVERYTHING on the ingredients list except the oats – I only have instant in the house! We have an impending snowstorm arriving on our doorstep tomorrow morning so a trip to the store is not happening, but the idea of being snowed-in has me feeling the urge to bake.

    • Averie Sunshine — March 3, 2014 at 3:13 am (#

      Quick oats are finer ground and therefore behave more like flour and so it’s more like adding flour to the dough, not oats. You can try it but you will likely need to adjust the amount of flour used. Lmk how it goes!

    • Molly — March 3, 2014 at 2:23 pm (#

      I gave it a go. Reduced the flour from 3/4 to 1/2 cup. They were tasty, but they spread and flattened (and I did chill them, per directions). I think just swapping out the rolled for instant oats would have worked fine and reducing the flour wasn’t necessary. I know rolled oats are better, less processed, and if I’d had them, I would have used them! Flat or not, they’re not going to last long, lol.

    • Averie Sunshine — March 3, 2014 at 5:53 pm (#

      Glad they turned out tasty for you! I think it’s one of those things you just have to sort of eyeball your dough in the mixing bowl and make a game time decision as to what to do if you play around with the type of oats but now you know for next time :) And sounds like they won’t last long :)

  30. Hillary CP — March 12, 2014 at 9:16 am (#

    I just discovered your blog and I am really enjoying it (diet next week, right?) I love making cookie dough and freezing it so it can be baked in smaller portions, as needed. Would it work to freeze the cookie balls for this recipe. Would freezing the dough work for most recipes? Thanks!

    • Averie Sunshine — March 13, 2014 at 2:28 am (#

      Yes freezing most any raw cookie dough for 3 to 6 months works just fine!

  31. Emily Hanna — April 16, 2014 at 6:35 am (#

    Holy freaken cow these are the best oatmeal cookies I’ve had in a LONG time. I am so thankful to pintrest for showing me this wonderful baker (and cookies!!!)

    • Averie Sunshine — April 16, 2014 at 10:04 am (#

      Thank you, Emily. Glad you love my recipes and that you’re so pleased with these cookies!

  32. Amber — May 26, 2014 at 7:12 pm (#

    These are seriously amazing. The only thing I did differently was add a tbsp. of milk to make them stay soft and chewy for days, but other than that I followed your recipe and they turned out phenomenally. Thank you so much, my nephew doesn’t like any cookies but butterscotch chip for some reason and I don’t like most recipes, and am glad to have found one that I like as much as he does! And my dad is going nuts on them, too! Snuck 6 right off the pan before the second pan was done cooking lol Thanks again!

    • Averie Sunshine — May 26, 2014 at 8:33 pm (#

      Sounds like they were a big hit with everyone and that’s wonderful! And 6 right off the pan sounds like a good day to me :)

  33. Christina Gillis — September 13, 2014 at 4:47 pm (#

    These cookies look and sound amazing! Have you ever tried using vanilla beans in this recipe? I have some vanilla beans that I need to use and I’ve been craving oatmeal butterscotch cookies! I can’t wait to try these!

  34. Molly — September 19, 2014 at 7:24 am (#

    I’m making these today for a softball tournament tomorrow. I’m not playing, just watching and cheering.
    I really appreciate that so many of your cookie recipes can be frozen for future use. It makes homemade cookies so quick and easy!

    • Averie Sunshine — September 19, 2014 at 5:34 pm (#

      Almost every single cookie recipe can be frozen in dough ball form, then baked later. I have some dough balls in my freezer from 6 months ago. They’re still perfectly fine when I bake them :)

    • Molly — September 21, 2014 at 5:39 am (#

      These were also a hit! I made them with chocolate chips instead of butterscotch (thought I had butterscotch, turns out not!) and the guys LOVED them.
      Thank you for helping me bring smiles to other people!

    • Averie Sunshine — September 21, 2014 at 6:35 am (#

      Thank you for helping me bring smiles to other people! <— I could say the same to you! Love when my recipes are a success and people love them and everyone is smiling! Good call on just rolling with the choc chips, too :)

  35. Darlene — October 12, 2014 at 6:54 am (#

    Has anyone made these using gram measurements? If so, please tell me because it is so much less guesswork, with consistant results. Thanks so much. Sure wish we could get away from volume measurements since they vary so much depending on whether you dip and scoop, or spoon into cup and level off. With baking ingredients so expensive, why not use the consistently accurate method that the pros use? Thanks for the help.

  36. ricca — November 16, 2014 at 5:53 pm (#

    can you refrigerate before putting them into balls?

    • Averie Sunshine — November 16, 2014 at 7:37 pm (#

      It will make it harder to form balls out of a rock hard blob of dough in your mixing bowl which is why you form the balls before refrigerating.

  37. Amanda Hobbs — December 24, 2014 at 9:27 pm (#

    I just made these cookies this Christmas eve evening, I only made 2 simple additions of freshly grated orange peel and a shot or two of bushmills Irish whiskey!!
    I let the dough sit warm a while to meld the flavors before forming balls for my freezer. I cannot wait to smell them baking and serve them to my family tommarow!! Merry Christmas!!

  38. HuntersHealthyKitchen — February 6, 2015 at 3:47 pm (#

    I made these! Loved them. You can check it out on my blog. I did not let them sit in the refrigerator and they still turned out great!

    • Averie Sunshine — February 6, 2015 at 7:18 pm (#

      Thanks for trying the recipe and I’m glad it came out great for you even without chilling the dough!

  39. Vita — April 14, 2015 at 1:55 am (#

    I know you stated you can store these cookies in the freezer for a couple of months, and I assume you can store the unbaked dough in the freezer before baking it too?

  40. Vita — April 14, 2015 at 1:59 am (#

    Ah sorry, just saw a similar question answered ;)

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