Oatmeal Scotchies Butterscotch Cookies (Printable Version)
Chewy oatmeal cookies speckled with butterscotch chips, made with a special corn syrup technique for days of softness.
# Ingredients:
01 -
113 g unsalted butter, softened to room temperature
02 -
113 g vegetable shortening, softened to room temperature
03 -
210 g light brown sugar, packed
04 -
100 g granulated sugar
05 -
2 large eggs, room temperature
06 -
1 tablespoon light corn syrup
07 -
1 teaspoon vanilla extract
08 -
227 g all-purpose flour
09 -
1 teaspoon baking soda
10 -
½ teaspoon salt
11 -
267 g quick-cooking oats
12 -
170 g butterscotch-flavored chips
# Steps:
01 -
Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
02 -
In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended.
03 -
Add the sugars, beat until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the corn syrup and vanilla extract.
04 -
In a separate bowl, combine the flour, baking soda, and salt. Stir with a whisk.
05 -
Add the flour mixture to the butter mixture, beating on low speed just until combined. With a silicone spatula, gently stir in the oats and butterscotch-flavored chips.
06 -
Roll the dough into 1 tablespoon-sized balls. Place the dough balls 2 inches apart on the prepared baking sheet.
07 -
Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.
# Notes:
01 -
Shortening makes the cookies softer and improves their texture.
02 -
Adding corn syrup helps the cookies remain soft for days.
03 -
Keep baked cookies in an airtight container with a slice of bread or tortilla to maintain freshness for up to 3 days.
04 -
Freeze baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.
05 -
Freeze raw cookie dough balls individually on a baking sheet, then store them in an airtight container. Bake directly from frozen by adding 1–2 minutes to the baking time.