Crisp Oatmeal Scotchies- the ultimate butterscotch comfort cookie

Crisp Oatmeal Scotchies

I was awoken last night by a sprite, a faerie with short spiky hair and sugar flecked wings. Small and persistent like a mosquito, she said she had a craving for cookies.

“I’m on a diet Tinkerbell,” I said.

She buzzed around my ear, poked her tiny high heel in my cheek. “Don’t compare me to that bitch, just bake.”

I rubbed the stiletto imprint below my eye and tiptoed to the kitchen with a sugar junkie sprite making figure eights above my head.

There are so many cookies, how to decide which one? No layers or frosting in the middle of the night and chocolate chip  is so last week, sugar cookies so December.

I suggested Oatmeal Scotchies, sweet and crunchy, delicious dipped in milk, the perfect midnight cookie.

“These are from my childhood,” I told her. “They remind me of autumn leaves and rainy mornings. They remind me of my mother.”

Sprites do not have mothers or fathers. They are creatures of fancy, created by dreams, but she accepted my proposition and tugged at the cabinet door to get at the sugar. The cabinet door wouldn’t budge without my help, and realized why that little sprite needed me. Despite her wings and sass she still weighed less than a hummingbird. I would be doing the baking and most of the eating. After all how many cookies can one faerie eat?

Crisp Oatmeal Scotchies

recipe adapted from these white chocolate oatmeal cookies from smitten kitchen and this classic scotchie recipe based on the side of the nestle bag but I used guittard butterscotch baking chips because they are better

Ingredients

• 1 1/4 cups unsifted unbleached all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon diamond kosher salt
• 1/2 teaspoon garam marsala (or cinnamon or pumpkin pie spice)
• 7 ounces (3/4 cup) butter, softened
• 1/2 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-2 1/2 cups old fashioned (not instant) oats- start with 2 and add more if necessary
• 9-12 ounces butterscotch baking chips

Directions

1. Preheat oven to 350 degrees F.
2. Whisk together flour, baking soda, salt, and spice in a small bowl; set aside.
3. Beat butter, granulated sugar, brown sugar, egg, and vanilla extract together in a large bowl until light and fluffy.
4. Gradually add the flour mixture, stir until just combined.
5. Stir in oats and butterscotch chips.
6. Drop by rounded Tablespoonfuls (about 2 tablespoons of dough)onto an ungreased baking sheet.
7. Bake 14 to 16 minutes or until deep golden brown
8. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Crisp Oatmeal Scotchies

- the ultimate butterscotch comfort cookie

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 16 mins

Total Time 26 mins

Course Dessert

Cuisine Baking

Servings 24 -30 cookies

Ingredients

  

1x2x3x

• 1 1/4 cups unsifted unbleached all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon diamond kosher salt
• 1/2 teaspoon garam marsala or cinnamon or pumpkin pie spice
• 7 ounces 3/4 cup butter, softened
• 1/2 cup brown sugar firmly packed
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-2 1/2 cups old fashioned not instant oats- start with 2 and add more if necessary
• 9-12 ounces butterscotch baking chips

Instructions

 

• Preheat oven to 350 degrees F.
• Whisk together flour, baking soda, salt, and spice in a small bowl; set aside.
• Beat butter, granulated sugar, brown sugar, egg, and vanilla extract together in a large bowl until light and fluffy.
• Gradually add the flour mixture, stir until just combined.
• Stir in oats and butterscotch chips.
• Drop by rounded Tablespoonfuls (about 2 tablespoons of dough) onto an ungreased baking sheet.
• Bake 14 to 16 minutes or until deep golden brown
• Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

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