Soft Oatmeal Scotchie Cookies
Today is National Oatmeal Cookie Day, but lets get real for a hot minute. All that really means is that I have an excuse to make…another cookie {I know…like I really need one}. Most of you already know that I am obsessed with cookies! But I have an extra sweet spot for Soft Oatmeal Scotchie Cookies. They are extra chewy and I love the texture. Sadly, I rarely make them because my Darb isn’t a fan.
Here is the problem with these cookies…I ate almost the ENTIRE batch by myself!! I have trying to be good! My weight is up…my clothes are tight. Then I make COOKIES and any amount of will power I might of had {which isn’t much to begin with} is gone in 1.2 seconds. The struggle is real sweet peeps!! In an effort to save my ever growing waistline I have been trying to take any leftover desserts to the school staff room but these babies didn’t make it.
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Tips & tricks to achieve the most delicious cookies of your life!
Do you love cookies too? Here are some of my favorites…Salted Caramel Chocolate Chip Cookies, Soft Gingerdoodles and Peanut Butter Blossoms.
I have taken my base cookie recipe which I am more than crazy about and changed it up. By doing that I realized it was harder than I thought to get the right flour to oatmeal ratio but I think I nailed it. I wanted enough oatmeal to get the texture and chew that I love so much but not so much that they didn’t have any rise.
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Making Oatmeal Scotchie Dough
Remember when you are creaming the butter, sugars, eggs and vanilla, you want to mix it for 3-4 four minutes before adding the dry ingredients.
I decided to go with butterscotch chips but you could add whatever kind you like. A combination of chips would be extra tasty.
When you add the dry ingredients only mix them in until incorporated. You don’t want to add too much air at this point.
Scooping and Refrigerating Cookie Dough
Scoop all of the dough onto a parchment or wax paper lined baking sheet and refrigerate it for at least 2 hours. This is where a cookie scoop comes in handy. All of the cookies are the same size and bake up evenly.
8-9 minutes in the oven and you have a deliciously Soft Oatmeal Scotchie Cookie.
I am not joking when I tell you that I ate this entire plate of cookies in less than an hour. They are that wonderful. If you love oatmeal cookies and butterscotch chips than you NEED this cookie in your life STAT!
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Soft Oatmeal Cake Mix Cookies
Ingredients
- 1 box white cake mix {13.25 ounces}
- 2 cups old fashioned oats
- ¼ cup brown sugar {lightly packed}
- 1 teaspoon cinnamon
- ⅔ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract {or vanilla bean paste}
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the cake mix, oats, brown sugar and cinnamon until all of the ingredients are nicely incorporated. Add the vegetable oil, eggs and vanilla extract, mix using a hand held mixer {or by hand} until you have a thick dough. Note: This is the step where you would add any additional ingredients and mix them into the dough until evenly distriubted.
- Using a medium cookie scoop {about 2 tablespoons} cookie dough into balls and place them onto a silicone mat {or parchment paper} lined baking sheet. Bake for 10-11 minutes or until the cookies are set around the edges but the middle may look slightly under baked. Remove from the oven and allow the cookies to cool on the baking sheet.
- Store cookies in airtight container at room temperature for up to a week or freeze for up to 3 months.
Notes
Nutrition
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Silpat Silicone Baking Mat