Oatmeal scotchies are chewy oatmeal cookies speckled with butterscotch chips.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 58
Ingredients
½cup(113g)unsalted butter, softened to room temperature
½cup(113g)vegetable shortening, softened to room temperature
1cup(210g)light brown sugar, packed
½cup(100g)granulated sugar
2large eggs, room temperature
1tablespoonlight corn syrup
1teaspoonvanilla extract
1 ¾cups(227g)all-purpose flour
1teaspoonbaking soda
½teaspoonsalt
3cups(267g)quick-cooking oats
1cup(170g)butterscotch-flavored chips
Instructions
Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended.
Add the sugars, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the corn syrup and vanilla.
In a separate bowl, combine the flour, baking soda, and salt. Stir with a whisk.
Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone spatula, gently stir in the oats and butterscotch-flavored chips.
Roll the dough out into 1 tablespoon-sized balls. Place the dough balls 2 inches apart on the prepared pan.
Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.
Notes
Shortening: I have found that it does wonders for the texture of a cookie. Shortening will make the cookies impeccably soft.
Corn syrup: I recently began adding corn syrup to my cookie dough. It’s a little tip that I picked up from Better Homes and Gardens. One tablespoon is all you need. It will leave your cookies soft for days after they are made. It’s wonderful; don’t leave it out.
Make ahead tip
Keep the cooled cookies in an airtight container with a slice of bread or tortilla. Store at room temperature for up to 3 days.
Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator. Shape the dough into balls and freeze individually on a baking sheet until firm, then transfer to an airtight freezer-safe container. Frozen cookie dough balls can be baked straight from the freezer, with no need to thaw. Add a minute or two to the baking time.