Oatmeal Scotchies Recipe

Butter: Provides richness and helps create a tender texture.

Brown sugar: Adds moisture and a deep, caramel-like sweetness.

Granulated sugar: Contributes to the sweetness and helps with the cookie's structure.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the overall flavor with a warm, aromatic note.

All-purpose flour: Forms the base of the dough, providing structure.

Baking soda: Acts as a leavening agent, helping the cookies rise.

Ground cinnamon: Adds a hint of warmth and spice.

Salt: Balances the sweetness and enhances the other flavors.

Quick oats: Give the cookies a chewy texture and a hearty flavor.

Butterscotch chips: Provide bursts of sweet, buttery flavor throughout the cookies.

When creaming together the butter, brown sugar, and granulated sugar, make sure the butter is at room temperature. This ensures it blends smoothly with the sugars, creating a light and fluffy mixture that will help your cookies achieve the perfect texture. If the butter is too cold, it won't incorporate well, and if it's too warm, the mixture can become greasy.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, giving the cookies a slightly different but pleasant flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though you may need to reduce other liquid ingredients slightly.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but note that it may slightly alter the texture.

• ground cinnamon - Substitute with pumpkin pie spice: This blend includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• quick oats - Substitute with rolled oats: Rolled oats provide a similar texture but may need to be pulsed in a food processor for a finer consistency.

• butterscotch chips - Substitute with white chocolate chips: White chocolate chips offer a different but still sweet and creamy flavor.

• Allow the cookies to cool completely on wire racks. This ensures they maintain their delightful texture and don't become soggy when stored.

• For short-term storage, place the Oatmeal Scotchies in an airtight container. Layer them with parchment paper to prevent sticking and maintain their chewy goodness.

• If you plan to enjoy them over a longer period, consider freezing. Arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to indulge, simply thaw the cookies at room temperature for about 15-20 minutes. For a warm treat, pop them in a preheated oven at 300°F (150°C) for 5-7 minutes.

• If you prefer to freeze the dough instead, scoop it into tablespoon-sized portions and place on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag.

• To bake from frozen, add an extra 1-2 minutes to the original baking time. This way, you can enjoy freshly baked Oatmeal Scotchies anytime you crave them.

• Preheat your oven to 350°F (175°C). Place the Oatmeal Scotchies on a baking sheet lined with parchment paper. Heat for 5-7 minutes until they are warm and slightly crispy on the edges. This method helps to retain the cookie's texture and flavor.

• For a quicker option, use a microwave. Place a damp paper towel over the cookies to prevent them from drying out. Heat on medium power for 15-20 seconds. This method is convenient but may make the cookies a bit softer.

• If you have an air fryer, set it to 300°F (150°C). Place the Oatmeal Scotchies in a single layer in the basket. Heat for 3-4 minutes. This method gives a nice balance between quickness and maintaining the cookie's texture.

• For a stovetop method, use a double boiler. Place the cookies in the top part of the double boiler over simmering water. Cover and heat for about 5 minutes. This method gently warms the cookies without making them too soft or too crispy.

• If you prefer a toaster oven, preheat it to 325°F (160°C). Place the Oatmeal Scotchies on a baking tray and heat for 4-6 minutes. This method is great for small batches and keeps the cookies crispy.

• For a unique twist, use a panini press. Place the cookies in the press and heat for 1-2 minutes. This method gives a slight crispiness to the cookies while warming them through.

• If you have a steamer, place the cookies in a steamer basket over boiling water. Cover and steam for 2-3 minutes. This method keeps the cookies moist and warm without making them soggy.

• Oven: Used to bake the cookies at the specified temperature of 375°F (190°C).

• Large mixing bowl: Essential for creaming together the butter, brown sugar, and granulated sugar, and for mixing the wet and dry ingredients.

• Electric mixer: Helpful for creaming the butter and sugars until light and fluffy, and for beating in the eggs and vanilla extract.

• Separate bowl: Used to whisk together the flour, baking soda, cinnamon, and salt before combining with the wet ingredients.

• Whisk: Used to mix the dry ingredients together evenly.

• Spatula: Handy for scraping down the sides of the mixing bowl and for folding in the oats and butterscotch chips.

• Tablespoon: Used to measure out and drop rounded tablespoonfuls of dough onto the baking sheets.

• Ungreased baking sheets: The surface on which the cookies are baked.

• Wire racks: Used to cool the cookies completely after they have been baked and briefly cooled on the baking sheets.

Pre-measure ingredients: Measure out butter, sugars, and flour ahead of time to streamline the mixing process.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars together, saving you effort.

Batch baking: Prepare multiple baking sheets so you can rotate them in and out of the oven without waiting.

Quick oats: Using quick oats instead of old-fashioned oats reduces mixing time and ensures even distribution.

Preheat oven early: Start preheating the oven before you begin mixing to ensure it's ready when you are.