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 oatmeal 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 {and the fact that I ate almost the ENTIRE batch}…I am trying to be good!! My weight is up…my clothes are tight…and 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 SOOOO 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.
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 I love so much but not so much that they didn’t have any rise. I also decided to go with a butterscotch chips but any chip would work and a combination of chips would be amazing!! A mixture of butterscotch and chocolate chips would be out of this world…and now I want to make cookies!!
Soft Oatmeal Scotchie Cookies
Tender and soft oatmeal cookies full of butterscotch chips.
Ingredients
- 1 cup butter {softened}
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 4 tsp vanilla extract
- 4 tsp corn starch
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups flour
- 1 1/4 cup oatmeal {quick or old fashioned}
- 1 cup butterscotch chips
Instructions
-
In the bowl of a stand mixer {fitted with paddle attachement} combine butter, brown sugar, sugar, eggs and vanilla extract. Beat on medium speed until creamed {it should be light and fluffy}. This will take about 5 minutes but do not skip this part. Scrape down sides of bowl as necessary.
-
Add cornstarch, baking powder, salt, flour and oatmeal and mix until just combined. Add butterscotch chips and fold in by hand.
-
Using a medium cookie scoop {2-3 tablespoons of dough} form mounds. Place on a pan lined with parchment paper or wax paper, cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days.
-
When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with nonstick spray. Place mounds on sheets, being sure to space them about 2 inches apart. Bake for 8-9 minutes, or until the edges are set and the middle of the cookie is just beginning to set. They will look under baked but let them cool on cookie sheet for 5-7 minutes before moving to cooling rack and they will firm up as they cool.
-
Store cookies in airtight container at room temperature for up to a week or freeze for up to 3 months.
Recipe Notes
Freeze unbaked cookie dough mounds for up to 3 months and bake as directed, once mounds have thawed.
