Toasted Oatmeal Scotchie Cookies Recipe
Toasted Oatmeal Scotchie Cookies are buttery, thin, chewy, satisfying cookies thanks toasting the oatmeal in the oven for about five minutes before incorporating the oats into the cookie dough.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
- 1 cup old fashioned oats
- 1 cup butter unsalted room temperature
- 1 &1/2 cups firmly packed brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/2 cup cake flour
- 1/2 cup all purpose flour
- 1 &1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp sea salt flakes
- 1 cup butterscotch morsels
Toast the oats
Heat the oven to 350F. Put parchment paper on cookie sheet or sheet pans
Scatter the oatmeal across a sheet pan and toast in the oven for 5 minutes or until
the oats are a light golden brown.
Prepare dry ingredients: put flour, oats, salts and baking soda in a medium bowl. Add butterscotch
morsels into flour mixture. Set aside
Mix the dough:
In a mixing bowl, beat the butter for ten seconds, add the sugar and beat for four minutes.
Crack the egg in small bowl or measuring cup then add to butter and sugar mixture. Add vanilla.
Beat egg and vanilla in the dough for five seconds to incorporate.
Be sure to scrape the sides and bottom of the mixing bowl with a rubber spatula-especially
if using a stand mixer.
Add the dry ingredients in one shot and mix for 30 seconds.
Drop scoops of dough about the size of a medium egg on the cookie sheet. Bake no more than 8
cookies at a time because the cookies spread a lot.
Bake for 8 minutes. Remove pan from oven and tap against the counter to make the cookies fall.
Rotate pan and return to oven to bake for another five to six minutes. Let the cookies cool before
removing from pan.