Prep time: 2 h 30 min
Cook time: 14 min
Total time: 2 h 45 min
Ingredients: 2 cups (250g) all-purpose flour (spooned & leveled); 1/2 teaspoon ground cinnamon; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 cup (200g) packed light or dark brown sugar; 1/3 cup (67g) granulated sugar; 2 large eggs, at room temperature; 1 Tablespoon (21g/15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand); 2 teaspoons pure vanilla extract; 3 cups (255g) old-fashioned whole rolled oats; 1 and 1/2 cups (270g) butterscotch morsels; optional: flaky sea salt, for topping

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https://sallysbakingaddiction.com/oatmeal-scotchies/

Oatmeal Scotchies Deserve a Spot in Your Cookie Rotation

Soft and chewy oatmeal scotchies with crisp edges, hearty oats, cinnamon, and sweet butterscotch chips. Includes tips to prevent overspreading.

Rezept

Dessert

Zubereitungszeit ca. 2 Stunden 45 MinutenVorbereitung ca. 2 Stunden 30 MinutenKochzeit ca. 14 Minuten

Zutaten:

2 cups (250g) all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/3 cup (67g) granulated sugar
2 large eggs, at room temperature
1 Tablespoon (21g/15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
2 teaspoons pure vanilla extract
3 cups (255g) old-fashioned whole rolled oats
1 and 1/2 cups (270g) butterscotch morsels
optional: flaky sea salt, for topping

Arbeitsschritte:

In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. 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 3 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 beat on low speed until combined. Add the oats and butterscotch morsels and beat until combined. The dough will be thick and sticky. 
Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for 20 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, about 2 Tablespoons of dough per cookie (40–45g each), and place 3 inches apart on the baking sheets. Sprinkle lightly with sea salt, if using.
Bake for 13–15 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 10 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.