Oatmeal Scotchies
These Oatmeal Scotchies are packed with oats, cinnamon, sugars and butterscotch chips. Every bite is packed with texture and flavor. Simply delicious!
Equipment
- Baking Sheets
- Stand mixer with paddle attachment or hand mixer
- Wire racks
- Cookie Scoop
Ingredients
- 1 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 3 cups quick oats
- 1 1/2 cups butterscotch chips
Instructions
- Preheat oven to 375 degrees.
- In a mixing bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer beat butter and vegetable shortening until combined.
- Add granulated sugar and dark brown sugar and beat until light and fluffy.
- Drop in eggs and pure vanilla extract and beat until incorporated.
- Add dry ingredients and beat until combined.
- Add quick oats and beat until incorporated.
- Stir in butterscotch chips.
- Use a cookie scoop and drop dough balls onto the sheet roughly 3 inches apart. If not using Doughmakers baking sheet then line a baking sheet with parchment paper.
- Bake cookies for 7-8 minutes for a softer, chewy cookie or 9-10 minutes for a crispier cookie or until the edges are just starting to brown.
- Remove from oven and let cookies sit on the baking sheet for about 3 minutes. Then move to a wire rack and cool completely.
- Serve and enjoy!
- To store, place in an airtight container for 3-5 days. To freeze, place in an airtight container, with wax paper between layers for up to 3 months.
