Chewy Oatmeal Butterscotch Cookies

These classic oatmeal scotchies are the perfect balance of chewy texture and sweet butterscotch flavor that my family requests year-round. I've perfected this recipe over dozens of batches, creating cookies that stay soft for days thanks to a couple secret ingredients most bakers overlook.

I first made these during a holiday baking marathon five years ago, and they've since become my most requested cookie for school functions and neighborhood gatherings. Even my mother-in-law, who guards her cookie recipes closely, asked for this one.

Ingredients

• Unsalted butter: softened to room temperature for the perfect creamy base
• Vegetable shortening: the secret to incredibly soft texture that lasts
• Light brown sugar: packed for rich caramel notes and perfect chewiness
• Granulated sugar: for structure and classic sweetness
• Large eggs: at room temperature which incorporate better into the dough
• Light corn syrup: the magic ingredient that keeps cookies soft for days
• Vanilla extract: for warmth and depth of flavor
• All-purpose flour: providing structure while keeping cookies tender
• Baking soda: for proper rise and browning
• Salt: to enhance all flavors especially the butterscotch
• Quick-cooking oats: for hearty texture without being too dense
• Butterscotch-flavored chips: the star ingredient that gives these cookies their distinctive warm sweet flavor

Step-by-Step Instructions

Prepare Your Space:

Preheat your oven to exactly 375°F and line your baking sheets with silicone mats or parchment paper. This temperature is crucial for developing those slightly crisp edges while maintaining a chewy center.

Create The Base:

Beat together room temperature butter and shortening until completely combined and slightly fluffy. This dual fat approach creates the perfect texture impossible with butter alone. Make sure both are truly at room temperature for proper incorporation.

Build The Sweetness:

Add both sugars and beat until the mixture is light and airy about 2-3 minutes. This step incorporates air which helps create the perfect cookie structure. The mixture should look noticeably lighter in color when properly creamed.

Add The Moisture Elements:

Beat in eggs one at a time allowing each to fully incorporate before adding the next. Then mix in the corn syrup and vanilla. The corn syrup is my secret weapon for cookies that stay soft for days after baking.

Incorporate Dry Ingredients:

Whisk together flour baking soda and salt in a separate bowl to ensure even distribution. Add this mixture to your wet ingredients and mix just until no dry streaks remain. Overmixing at this stage will develop too much gluten making tough cookies.

Add Texture And Flavor:

Gently fold in the oats and butterscotch chips by hand using a silicone spatula. This gentle approach keeps the delicate dough structure intact and prevents the chips from breaking.

Shape And Bake:

Roll dough into consistent 1-tablespoon balls and place them 2 inches apart on your prepared baking sheets. Bake for exactly 8-10 minutes until the edges look set but the centers still appear slightly underdone. They will continue cooking from residual heat after removal.

Cooling Process:

Allow cookies to rest on the hot baking sheet for precisely 2 minutes which lets them firm up enough to move without breaking. Then transfer to a wire rack to cool completely which prevents soggy bottoms from trapped steam.

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The butterscotch chips are truly the heart of this recipe. I discovered their magic when my grandmother made these cookies for me as a child. That distinctive buttery sweet flavor brings me back to her kitchen every time I bake them. I've tried making these with other chip varieties but nothing captures that nostalgic warmth quite like butterscotch.

The Secret Behind Soft Cookies

The combination of shortening and corn syrup in this recipe is what sets these cookies apart from typical oatmeal cookies. Shortening has a higher melting point than butter which prevents the cookies from spreading too quickly and maintains their soft texture. Meanwhile the corn syrup acts as a humectant attracting and retaining moisture in the cookies for days after baking. I discovered this trick after years of trying to keep my cookies soft and now I won't make them any other way.

Perfect Cookie Texture Guide

The quick-cooking oats are crucial for the right texture in these cookies. Unlike old-fashioned rolled oats which create a chewier more rustic cookie quick oats blend seamlessly into the dough while still providing that distinctive oatmeal texture. If you only have old-fashioned oats pulse them briefly in a food processor before measuring. The cookies will also appear underdone when you take them out of the oven but will set up perfectly as they cool. Trust the process even if they look too soft at first.

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Serving Suggestions

These oatmeal scotchies pair beautifully with an afternoon cup of coffee or cold glass of milk. For an extra special treat sandwich vanilla ice cream between two completely cooled cookies for an irresistible ice cream sandwich. I often include these in holiday cookie boxes because they travel exceptionally well and stay fresh longer than most cookies. For an elegant dessert table presentation drizzle cooled cookies with a thin stream of melted white chocolate.

Storage Success

The bread or tortilla storage trick works because the cookies pull moisture from these additions rather than the air keeping them perfectly soft. When freezing shaped cookie dough make sure to label with both the date and baking instructions so you can enjoy fresh cookies anytime. If you prefer cookies with crisp edges microwave frozen cookies for 10 seconds before serving to restore their just-baked texture and aroma.

Recipe FAQs

→ Why use shortening in these Oatmeal Scotchies?

Shortening creates an impeccably soft texture in these cookies. Unlike butter alone, shortening has a higher melting point and produces cookies that stay tender rather than becoming crisp around the edges.

→ What's the purpose of corn syrup in this cookie dough?

The tablespoon of corn syrup serves as a secret ingredient that helps the cookies maintain their soft texture for days after baking. It's a small addition that makes a significant difference in preventing the cookies from becoming dry or brittle.

→ Can I make these cookies ahead of time?

Yes! You can store baked cookies in an airtight container with a slice of bread or tortilla for up to 3 days at room temperature. Alternatively, freeze baked cookies for up to 3 months, or freeze the cookie dough balls to bake fresh whenever you want.

→ Can I bake Oatmeal Scotchies directly from frozen?

Absolutely! Frozen cookie dough balls can go straight from freezer to oven - just add an extra minute or two to the baking time. This makes them perfect for having fresh-baked cookies on demand.

→ What gives these cookies their distinctive flavor?

The combination of brown sugar, quick-cooking oats, and butterscotch chips creates the signature flavor profile. Brown sugar adds moisture and a caramel note that complements the butterscotch chips perfectly.

→ How do I know when these cookies are done baking?

Bake the cookies for 8-10 minutes at 375°F. They're done when the edges are just set but the centers still look slightly underbaked. They'll continue cooking on the hot baking sheet for a couple minutes after removal from the oven.