Are Oatmeal Scotchies the Best Stress-Bake? Maybe…
The following post may contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra charge to you. To learn more about this, please visit my Disclaimer page. Thank you for your continued support!
Today, we’re making oatmeal scotchies. As the weather chills, I start feeling the need for more butterscotch in my life. It’s deeply caramel-like hinging on the molasses flavor of the brown sugar from which it’s born. There’s nothing quite like it.
So, when you’re feeling a little cold, a little stressed, and just need a comforting little recipe that reminds you of the simple days of school lunches and playground games, this is it!
How to Make Oatmeal Scotchies Dough
Like all my favorite cookie recipes, it starts by creaming together room temperature butter and sugar. For this, we’re using brown sugar to call back to the base flavor of butterscotch. The deeper flavor is very welcome here. Plus, brown sugar adds more chew to your end product.
The Wet Ingredients
Add in your egg, vanilla, and milk. We’re using a whole tablespoon of vanilla extract because this cookie calls for great big flavors. The vanilla supports and elevates that brown sugar flavor, and it strikes a balance when paired with sea salt.
Invest in Quality Salt
Speaking of which, you’ll want to get the good pink Himalayan sea salt for this. I use it in everything because it has more mineral content than your standard table salt, and it doesn’t make me swell up like the iodized stuff. Friendly tip, there…
The Dry Ingredients
So, you’ll finish your dough by mixing in flour, oats, baking soda, and salt. Pretty standard stuff. All purpose flour is perfect. No need to get fancy there. I do recommend getting old fashioned oats for this instead of quick oats, though.
Rolled oats, or old fashioned oats, retain their texture even through resting in the fridge and baking. Quick oats are softer once they’ve been introduced to liquid. If that’s your jam, go for it.
Finish with the Butterscotch Chips
The last step in making your dough is to fold in the chips. I save myself some time and let the mixer do the work. If you’re more precious with your paddle, grab a spatula and fold them in. Super easy, right?
If you’ve never bought butterscotch chips, I would recommend the good, old Tollhouse brand. They’re pretty classic and never waxy.
How to Make Vegan Oatmeal Scotchies
I love my vegan friends, so here’s looking at you kids. For vegan oatmeal scotchies, you’ll need:
- Butter-flavored Crisco
- Organic Brown Sugar (some brown sugars are made from bone char-bleached white sugar mixed with molasses)
- Vegan Butterscotch Chips
- Ground Flax Seeds
Start by preparing your flax egg. Add 2 Tbsp of water to 1 Tbsp of ground flax.
Then, you’ll cream 1/2 cup of Crisco with your vegan brown sugar. Add in your flax egg with your vanilla and vegan milk of choice.
Proceed from there, and when you get to the chips, make sure you’re using vegan butterscotch chips. It’s really that simple!
Whether you make the recipe below or opt for my vegan adjustments above, please comment and tell me how your stress-baking went! Are you feeling better? And don’t forget to subscribe so you can get new recipes sent right to your inbox.
PS – Here’s your recommended toolkit:
- Stand Mixer with Paddle Attachment
- Sheet Pan with Cooling Rack
- Silicone Baking Sheet
- Small Bowl with Lid
Oatmeal Scotchies
Equipment
- Stand mixer with paddle attachment
- Sheet pan and cooling rack
- Parchment paper or silicone baking mat
- Small mixing bowl with a lid
Ingredients
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 1 Tbsp vanilla extract
- 1 Tbsp milk of choice
- ½ tsp pink himalayan sea salt
- ½ tsp baking soda
- 1½ cup all purpose flour
- 1½ cup old fashioned oats
Instructions
- Cream together the butter and brown sugar. Scrape down the sides.
- Mix in the egg, vanilla, and milk until well combined.
- Add in the flour, oats, salt, and baking soda. When that is mostly combined, add in the butterscotch chips. Stir until evenly distributed.
- Transfer to a container with a lid, and refrigerate for 1 hour or up to 48 hours.
- Preheat the oven to 350ºF. Line your baking sheet with your baking mat or parchment paper.
- Spoon out 2-Tbsp sized lumps of dough. They don't need to be perfect.
- Bake for 12-15 minutes for crispier cookies or 10-12 minutes for a gooier interior.
- Cool for 5 minutes, and then transfer to your cooling rack to make your next batch.
