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.
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!
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
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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.
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Add cornstarch, baking powder, salt, flour and oatmeal and mix until just combined. Add butterscotch chips and fold in by hand.
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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.
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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.
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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.
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