Oatmeal Scotchies
Today’s cookies are similar to oatmeal cookies, but slightly richer, slightly sweeter, and with a butterscotch base flavor. However, I didn’t just take my oatmeal cookie recipe (beloved as it is), toss some butterscotch chips into the cookie dough, and call it a day. That would have been easy, sure, but today’s recipe required a bit more work than that. Oatmeal scotchies revolve around butterscotch flavor. Sure, the butterscotch chips that we’re adding are the most obvious way to drive that flavor profile home, but there’s more to be done with the cookie dough overall. Butterscotch, as you may already know, is made by melting together sugar and butter. It’s similar to caramel in this way, but made exclusively with brown sugar instead of granulated (so technically my caramel popcorn might be more appropriately called butterscotch popcorn, but I digress). Knowing that this melted butter and brown sugar combo is key to butterscotch flavor, you might be able to guess how today’s recipe starts off…
Classic Cookie Ingredients 👆🏻
While we’re doing some things differently with these oatmeal scotchies than we’d be doing with a traditional oatmeal cookie recipe, the ingredients largely remain the same (with the exception of the chips, of course). Here’s how we’re using them to make a soft, chewy cookie with a strong butterscotch flavor…
Start with melted butter
I love using melted butter in my cookies because it 1) makes for an easy dough — everything can be stirred together by hand and, 2) enriches every molecule of your cookie dough with buttery flavor and makes for a chewier, more flavorful/buttery cookie. In this oatmeal scotchie recipe it serves yet another purpose. We’ll be combining the melted butter with sugar to give these cookies a butterscotch-flavored base. A “true” butterscotch would require melting the sugar along with the butter, but keep in mind that you don’t want to melt your sugar here (more on that in the tips section below).
All brown sugar
Since butterscotch is made with brown sugar instead of granulated, that’s what we’re using. I like to use a blend of both light and dark brown sugar, but if you only have light brown sugar on hand then just use that (substitute the dark brown sugar in the recipe for light brown). Using all dark brown sugar could also work, but these already sweet cookies will be even sweeter. Then, of course, we’ll need to add some butterscotch chips…
Enjoy!
More Cookie Recipes to Try:
Monster Cookies Oatmeal Chocolate Chip Cookies No-Bake Cookies Scotcharoos
Let’s bake together! Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!
