Oatmeal Scotchies
Butterscotch isn’t my top favorite cookie flavor but this recipe sounded good to me. In addition to butterscotch, it had a bunch of other good flavored ingredients including cinnamon, brown sugar, molasses, and oats. The final result has me thinking I like butterscotch more than I realized. See what you think.
Adapted from and inspired by a recipe on www.sallysbakingaddition.com.com
Click here for recipe
½ t (1 g) ground cinnamon
1 t (4 g) baking soda
1 t (6 g) salt
1 C (2 sticks/230 g) unsalted butter, room temp
1 C (7 oz/200 g) light brown sugar
½ C (3 ½ oz/100 g) granulated sugar
2 large eggs, room temperature
1 T (15 ml) dark molasses
2 t (10 ml) vanilla extract
3 C (8 ½ oz/240 g) old-fashioned rolled oats
2 C (10 oz/280 g) butterscotch chips
Whisk flour, cinnamon, baking soda, and salt together in medium bowl. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat butter, and sugars together on medium-high speed until combined and creamy, about 2 minutes. Add eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down sides and bottom of bowl as necessary and beat again as needed to combine.
Add dry ingredients to wet ingredients and mix on low until combined. With mixer running on low speed, beat in oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill dough for at least 45 minutes in refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.
Position oven rack in middle position and heat to 325° F (163° C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop cookie dough, about 2 tablespoons of dough per cookie, and place 4 inches apart on prepared pan. I recommend baking one cookie sheet at a time. It takes a little longer but cookies bake much more evenly than doing two at a time.
Bake for 13 to 14 minutes or until lightly browned on sides. Centers will look very soft. Rotate pan one half turn midway through baking.
Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. While cookies are still warm, press a few more butterscotch chips into tops for a more professional look.
Makes approximately 32 (2-inch) cookies
Click here for Baker's Notes
23 Apr 18 – Followed the recipe as written with one exception. I used 213 g of AP flour as opposed to the 190 g suggested in recipe. Used medium-small glass bowl for dry ingredients. Brought butter & eggs to room temperature (66 degrees) in proofer. Butter and sugars creamed nicely, lightened and turned fluffy. Initially, after adding liquid ingredients, mixture looked very broken until I turned up the mixer speed and mixed ingredients for 1 minute. I added dry ingredients and only briefly mixed contents before adding oats and butterscotch chips. Use the Danish whisk to incorporate and finish mixing batter. Covered mixing bowl and refrigerated for approximately 1 hour. The original recipe as descibed makes 20 to 22 large cookies. After seeing how large they were, I used my “divide in half” method to make 32 cookies which were 2-inch as opposed to 3 in the original recipe. Much better in my opinion. Evaluating new baking procedure to better determine when cookies are done and to minimize spreading. Only baking 3 to 4 cookies at a time, varying the pan surface (parchment paper and Silpate), baking time and dough ball size/shape. On this recipe, the cookies that did to best were ball shaped, on parchment paper and were baked for 13 ½ minutes. They came out of oven nice and puffy but fell a bit while cooling. After cooling after coming out of oven, the edges were a little crunchy while the centers were soft and chewy. Good butterscotch flavor. On the second day, the edges were less crunchy and more chew which Susan liked.