Fall to us means the start of baking season! And we kicked it off this year with fun new cookie that has become a keeper Chewy Oatmeal Scotchies!
Fall is finally here with the right chilly weather, the beautiful colors and that cozy feel. The hubs and I are going through a bit of a cleaning and nesting phase, and the girls have started their “fireplace” season.
It’s as if our body realizes that the long winter ahead is coming and making us want to clean, sort, organize and fix stuff. We went through some of the baby stuff (still got plenty) and sort through our abundance of toys. And although trying to sort and clean with kids around is quite literally the most counter -productive thing ever, we somewhat succeded.
The girls are into their “hot” chocolate and fireplace phase or as Poppy calls it “hot-cold chocolate, fireplace and blanket.” This entails me making them warm chocolate in sippy cups, wrapping their cups in cloth napkins and them laying in front of the fireplace with pillows and blankets.
It’s pretty much the cutest coziest sight ever. Plus it keeps them chill and happy for a whole 15 minutes! Win win.
With all this fall coziness, we have all been craving cozier food too. Lots of soup lately, fresh baked bread, and cookies. Today’s cookie in particular I’m giddy to share because it’s really really really good.
Alright so have you heard of scotchies? I had heard of them but had never really had one.. Until now! A scotchie is essentially a soft and chewy oatmeal cookie with butterscotch chips. Oh yes friends, oats and butterscotch just got married and you are invited to the party!
What I like the most about these cookies is the amount of oatmeal in them. 3 cups is a whole lot of oats. And thus these cookies have lots of texture and are perfectly chewy. I also love the hint of molasses and of course the fun surprise of biting into a butterscotch chip.
I like making these on the smaller side because they cook a bit faster and fit my little kids’ hands. This cookie makes a great workplace snack or after school treat too.
Hope you love these cookies as much as we do! The hubs has already asked me to make them… again and again and again. Haha! So I get the feeling we will be making a lot of these this winter.
Happy baking friends!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon unsulphured dark molasses
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned whole rolled oats
- 1 and 3/4 cups butterscotch chips
Instructions
- Combine and whisk together the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside
- Beat the butter, brown sugar, and granulated sugar together on medium-high speed with a stand or hand mixer until creamy, 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, 1 minute.
- Add dry ingredients to the wet ingredients and mix on low until combined. With the mixer on low speed, add in the oats and butterscotch morsels.
- Cover the thick dough and chill in the fridge for at least 45 minutes (and up to 4 days).
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Scoop about 2 tablespoons of cookie dough and space them about 3 inches apart on the baking sheet. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
Cookies will save covered at room temperature for up to 1.5 weeks.
Recipe slightly adapted from Averie Cooks.
Originally posted 2019-10-11 18:31:12.
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