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Soft Oatmeal Scotchie Cookies

Tender and soft oatmeal cookies full of butterscotch chips.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Dessert

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.

Notes

Freeze unbaked cookie dough mounds for up to 3 months and bake as directed, once mounds have thawed.