Oatmeal Scotchies
Oatmeal Scotchies combine oaty texture, sweet butterscotch, sea salt, and our favorite cookie base for an easy bake that erases your stress.
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.