Soft And Chewy Oatmeal Scotchies Cookies Recipes

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SOFT AND CHEWY OATMEAL SCOTCHIES



Soft and Chewy Oatmeal Scotchies image

These delectable oatmeal cookies are loaded with sweet butterscotch chips and have a hint of cinnamon spice.

Provided by Little Sweet Baker

Categories     dessert

Time 25m

Number Of Ingredients 11

1 1/4 cups (155g) all-purpose flour
1 teaspoon (5g) baking soda
1/2 teaspoon (2g) salt
1/2 teaspoon (1g) ground cinnamon
1 cup (227g) unsalted butter, softened
1/4 cup (50g) granulated sugar
1/2 cup (115g) packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups (280g) quick oats
1 2/3 cups (300g/11oz pkg.) butterscotch chips

Steps:

  • Preheat the oven to 350F and line 3 baking sheets with parchment paper
  • In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, use an electric mixer to cream together the butter and sugars. Add the eggs and vanilla and beat until mixed.
  • Gradually add in the flour mixture, then stir in the oats and chips.
  • Using a medium cookie scoop or tablespoon, drop rounded cookie doughs onto the prepared baking sheets. Bake one sheet at a time for about 8-10 minutes or until the edges start to brown.
  • The cookies will be soft and look slightly undercooked in the center. Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.

Nutrition Facts : ServingSize 1 cookie, Calories 149 calories, Sugar 9.2 g, Sodium 72.9 mg, Fat 7.8 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 17.6 g, Fiber 1.4 g, Protein 2.3 g, Cholesterol 23.9 mg

SOFT & CHEWY OATMEAL SCOTCHIES



Soft & Chewy Oatmeal Scotchies image

These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious!

Provided by Sally

Categories     Dessert

Time 1h40m

Number Of Ingredients 12

1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 Tablespoon unsulphured or dark molasses
2 teaspoons pure vanilla extract
3 cups (240g) old-fashioned whole rolled oats
2 cups (280g) butterscotch morsels

Steps:

  • Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Scoop cookie dough (here's the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops- this is only for looks!
  • Cookies stay fresh covered at room temperature for up to 1 week.

OATMEAL SCOTCHIE COOKIE



Oatmeal Scotchie Cookie image

Chewy oatmeal butterscotch cookies are buttery and delicious. This classic scotchie recipe calls for butterscotch chips, pecans, vanilla, brown sugar and rolled oats. Enjoy this popular cookie with warm milk.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 11

1 cup softened butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 medium eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
1 cup butterscotch chips
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350 °F. Lightly grease cake shaped pan.
  • Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.

OATMEAL BUTTERSCOTCH COOKIES



Oatmeal Butterscotch Cookies image

Soft and chewy oatmeal butterscotch cookies.

Provided by Camille

Yield 48

Number Of Ingredients 11

1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old fashioned oats
2 cups butterscotch chips

Steps:

  • Preheat oven to 375 degrees F.
  • Combine flour, baking soda, salt and cinnamon in small bowl.
  • Beat butter, sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture.
  • Fold in oats and butterscotch chips.
  • Drop by rounded tablespoons onto ungreased baking sheets.
  • Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
  • Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutrition Facts : Servingsize 1 serving, Calories 1017 kcal, Fat 18 g, SaturatedFat 3 g, Cholesterol 0 mg, Sodium 2422 mg, Carbohydrate 187 g, Sugar 6 g, Protein 33 mg

OATMEAL SCOTCHIES COOKIES



Oatmeal Scotchies Cookies image

Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.

Provided by Chris Diaz

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 13

1 ¼ cups unsalted butter at room temperature
¾ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups quick-cooking rolled oats
1 cup butterscotch chips
½ cup sweetened flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
  • Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 13.5 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 6.9 g

SOFT OATMEAL COOKIES



Soft Oatmeal Cookies image

These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.

Provided by BITTERSWEET1

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 2h

Yield 24

Number Of Ingredients 10

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats

Steps:

  • In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

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