I discovered oatmeal scotchies as a break ‘n break a few years ago. I could only get them from one store, and to make matters worse they were a seasonal cookie. Sheesh! So I stumbled across this recipe and decided to give it a try. Check it out!

Ingredients

• 1/2 cup Unsalted Butter (cubed)
• 1/2 cup Brown Sugar
• 1/4 cup Sugar
• 1 tbsp Vanilla Extract
• 1 Egg
• 1 1/2 cups Oats
• 3/4 cup A.P. Flour
• 2 tsp ground Cinnamon
• 3/4 tsp ground Nutmeg
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup of Butterscotch Chips

Method

Wet ingredients: In a large mixing bowl add the Butter, Brown Sugar, Sugar, Vanilla Extract, and Egg. With a hand-mixer (or if you’re fancy a stand-mixer with a paddle attachment) beat on med-high and cream the ingredients. ~5 min.

Add the dry ingredients: Continue using the mixer and add the Oats, Flour, Cinnamon, Nutmeg, Baking Soda, and Salt.

When all that is well mixed, add the Butterscotch Chips with a spatula. Refrigerate the dough for at least 3 hrs. before baking. I waited a couple days.

Preheat the oven to 350 degrees. Form dough mounds with 2 tsp of the dough and slightly flatten with your fingers. I finally got to use my new scoop. It’s a 3 tbsp scoop, but I just skimmed some off the top and was able to make 24 cookies. Bake for 9-10 min. I’ve been playing around with the convection setting on the oven. When I put them in for 9 min. they came out dry. I then tried for 8 min. and the center was not quite done. I settled for 8 min. and let them cool on the hot tray for a minute before moving them to the cooling rack.

Enjoy!