Oatmeal Scotchies
Crispy around the edges and chewy in the middle, Oatmeal Scotchies are a classic. This version is enhanced with the nuttiness of brown butter and smashed twice during baking to ensure the proper texture. Yields about 12 cookies
Servings Prep Time
12cookies 20minutes
Cook Time
23minutes
Servings Prep Time
12cookies 20minutes
Cook Time
23minutes
Ingredients
Instructions
  1. Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a medium saucepan. Over medium heat, melt the butter. Allow it to bubble and foam for about five minutes, stirring occasionally with a spatula to keep the heat evenly distributed and to keep the milk solids from sticking to the bottom of the pan. After five minutes, remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Pour the butter into a small bowl or ramekin and stick in the freezer for ten minutes to keep it from cooking. There will be brown grainy bits at the bottom, you want to scrape all of that out of the pot–that’s where most of the flavor comes from.
  2. While the butter is cooling, combine your flour, oats, cinnamon, salt, and baking soda. Set aside.
  3. In the bowl of a stand mixer or with a hand mixer, beat together your brown butter and sugars until fluffy. The butter will want to stick to the sides of the bowl–just use a spatula to scrape it off.
  4. Add the egg and vanilla, mixing to combine fully between each.
  5. Add your dry ingredients, half at a time, mixing until just combined. Stir in the butterscotch chips and chill your dough for 30 minutes before baking.
  6. Preheat the oven to 300°F and line a baking sheet with parchment paper.
  7. Using a large scoop, line about 4-5 cookies on the baking sheet. Slightly flatten the tops and sprinkle with a bit of sea salt (the extra bit of salt on top really balances out the sweetness of the butterscotch on these!).
  8. This is where the fun part comes in: place the baking sheet in the oven and bake for 8 minutes. The cookies will be domed and puffy. Grease the bottom of a ramekin and smash the cookies down. Bake for an additional 7 minutes and smash once more. Let bake another 7-8 minutes. (They should take a total of 22-23 minutes in the oven).
  9. Remove the cookies from the oven and immediately transfer them over to a wire rack to cool.
Recipe Notes

It might seem strange to have to babysit these while they bake so you can smash them twice, but doing so really helps to ensure the extra crispy edges and the chewiness of the middle, giving these the perfect Oatmeal Scotchie texture and bite!  It’s worth it–I promise.

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