Oatmeal Scotchies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Whisk the flour, cinnamon, baking soda and salt together in a medium bowl. Set aside.
2. Beat the softened butter, brown sugar and granulated sugar on medium-high speed until creamy, about 3 minutes. Add the eggs, molasses and vanilla and beat on high for about 1 minute. Scrape down the sides and bottom of the bowl and mix again as needed.
3. Beat the dry ingredients into the wet ingredients on low speed. Add the oats and butterscotch morsels and mix until combined. The dough will be thick and sticky.
4. Cover and chill the dough for at least 2 hours (up to 4 days). If chilled for more than a few hours, let it sit at room temperature for 20 minutes before rolling and baking.
5. Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
6. Scoop about 2 tablespoons (40–45 g) of dough per cookie and place them 3 inches apart on the sheets. Sprinkle lightly with flaky sea salt if using.
7. Bake for 13–15 minutes, until lightly browned at the edges. The centers will look very soft.
8. Cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely. While still warm, press a few extra butterscotch morsels onto the tops if you like.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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