Soft Oatmeal Scotchies Cookies are gloriously soft and chewy oatmeal cookies with a sweet burst of butterscotch morsels. These cookies aren’t the least bit dry or crumbly.
With four young boys and a slightly older boy in Bacon Slayer in the house, a full cookie jar is pretty much a standing requirement around here. I bake cookies about as often as I bake muffins, and this is weekly. Since it’s pretty much a proven scientific fact that a really great chocolate chip cookie will cure even the most dramatic of ills on any given day, those any variety of chocolate chip cookies are most commonly found around here. Although, sometimes I get a little sassy and throw in everything but the kitchen sink into a cookie and come out with a family favorite, most days I stick pretty close to the original. I typically gravitate toward crunchy cookies with a bit of chew because I love to dunk them in an ice cold glass of milk. I love dunking almost as much as I like drinking that sweet, crumb be-speckled milk when the cookie is gone.
However, every once in awhile I change it up and bake something out of our ordinary. I ditch the chocolate and aim for a softer textured cookie. I really like nutty texture that oatmeal lends to cookies, but I get irritated with the fact that the oats continue to absorb the moisture in the cookie as it rests, so oatmeal cookies quickly become dry and brittle. Sure, even dry cookies can be salvaged when dunked in a tall glass of milk, but they tend to break apart in the process. Pretty soon, dunking gives way to a spoon due to all the floaties in the milk. Drinking the milk when the cookie is gone is out of the question because all those chunks throw off the fluidity. In short, crumbly oatmeal cookies can put a real damper on my cookie dunking ways. Be that as it may, sometimes oatmeal cookies are the only cookies that will do.
Now that the snow has finally arrived en force, we’ve been skiing/snowboarding every week. I like to bake something to snack on mid-day because none of the Sons wants to stop for long enough to eat a proper meal. I figure as long as I can keep them hydrated and get their blood sugar back up, I’m winning the battle. Usually I pack something healthier like whole grain oat muffins, but this week I decided on cookies–specifically oatmeal cookies.
Since oatmeal cookies tend to be dry, I was concerned about the cookies falling apart in transit, but not so concerned as to derail the mission. While assembling the cookie dough, I was interrupted mid-measure by Son #4, who just had to know if giraffes are more ferocious than killer whales, and he had to know right now. The kid is a huge fan of giraffes, so he’s always in search of information to support his theory that giraffes are indeed the most superior mammal on earth. During this highly scientific conversation with my six year old, I accidentally added an additional cup of flour to my usual oatmeal cookie recipe. The dough appeared to have more volume than I’m accustomed to seeing, but I pressed on by adding butterscotch morsels to the mix. I figured that the worst case scenario was that the cookies were a little dry, but I had no doubts as to whether that fact would deter our ski/snowboard crew from eating them anyway. Not a chance!
We all know that baking can be a precise art form, so there was no logical reason that adding an extra full cup of flour would do anything but wreak havoc with the science of the recipe and yield sweet pucks of sadness. Logically, this is exactly what I was expecting. Boy, was I wrong! The resulting cookies are anything but dry and crumbly. In fact, these Soft Batch Oatmeal Scotchies Cookies are so wonderfully soft, moist chewy, and kissed with just the right amount of butterscotch sweetness. File that one in the Happy Accidents category. I’ve never been so thrilled to make a mistake in measuring in all of my baking life! The cookies are so good that we couldn’t stop eating them. So much so that I had no choice but to whip up a second batch of Soft Batch Oatmeal Scotchies in order to have enough to share with our friends on the slopes the next day.
Much to Bacon Slayer’s dismay, not one cookie from the second batch was left for him to sample when we returned home. Poor guy. I felt so bad that I baked a third batch of Soft Batch Oatmeal Scotchies in as many days so that my hot hunk o’man could try them too. My generosity had nothing at all to do with the fact that my boys and their friends inhaled the cookies so fast that I barely managed to pry one from their greedy little mitts. Nope. That third batch was all Bacon Slayer because I’m a good wife like that.
Kirsten Kubert
Yields 36
Oatmeal Scotchies Cookies are gloriously soft and chewy oatmeal cookies with a sweet burst of butterscotch morsels. These cookies aren’t the least bit dry or crumbly.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 3 C. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 C. granulated sugar
- 1/2 C. packed brown sugar
- 1 C. unsalted butter, melted and slightly cooled
- 2 tsp. vanilla extract
- 2 eggs
- 1 1/2 C. old fashioned rolled oats
- 2 C. butterscotch flavored chips (12 oz. bag of morsels)
Instructions
- Preheat oven to 350 degrees F. Line several baking sheets with parchment paper or baking mats; set aside.
- In a large bowl, whisk together flour, baking soda, salt, and both sugars.
- Stir the melted butter and vanilla extract into the dry ingredients; the mixture will be quite crumbly. Blend in the eggs, one at a time, until fully incorporated to form soft dough. Work the oats into the dough. Fold the butterscotch flavored morsels/chips into the dough to evenly distribute.
- Using a medium (2 oz.) cookie scoop, portion level scoops of dough onto the prepared baking sheets. Smooth the rough edges of dough by lightly rolling between clean hands, and then returning them to the prepared baking sheets spaced 3-inches apart; about 9 cookies per sheet.
- Bake at 350 degrees F for 9-10 minutes or until edges are set and centers appear slightly moist but not wet.
- Remove the cookies from the oven, allowing them to rest on the baking sheets for 3-4 minutes before transferring to wire racks to cool completely.
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