Soft and Chewy Oatmeal Scotchies Cookies
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Soft and Chewy Oatmeal Scotchies 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
- 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
- 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.
- 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.
- 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 2 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.
- 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.
- 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.
Amount Per Serving: Calories: 185Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 52mgCarbohydrates: 19gFiber: 1gSugar: 14gProtein: 1g
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
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