Levain Bakery-Style Oatmeal Scotchie Cookies by The Domestic Rebel

Levain-Bakery Style Oatmeal Scotchie Cookies - made dough July 30, 2022 from The Domestic Rebel

1 cup (2 sticks) cold unsalted butter, cubed

1 cup light brown sugar, lightly packed (172 grams)

1/2 cup granulated sugar (95 grams)

2 large eggs

2 teaspoons vanilla extract

1/2 cup cake flour

1 1/2 cups old-fashioned oats

2 cups all-purpose flour (253 grams)

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups butterscotch chips

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter cubes, brown sugar and granulated sugar on low speed for 30 seconds. Scrape down the sides of the bowl to keep the mixture even textured, increase the speed for medium and beat for 30 seconds. Increase the speed to medium high and beat for another 30 seconds until light and fluffy. Scrape down sides and bottom of bowl.
2. Beat in the eggs, one at a time, then the vanilla extract, mixing until just combined after each addition.
3. In a medium bowl, whisk together cake flour, oats, all-purpose flour, cornstarch, baking soda, salt and ground cinnamon, Add dry ingredients in two additions, mixing on low speed after each addition. Stir in the butterscotch chips. Chill dough for 15 minutes.
4. Preheat oven to 410 degrees F. Line 2 baking sheets with parchment paper.
5. Measure out 6 ounces of dough and form into a loosely packed dough ball, repeating with remaining dough. Place 4 dough balls evenly spaced on prepared baking sheet. Bake one sheet at a time for 11 - 14 minutes. Let cool on baking sheets for 30 minutes then transfer to wire rack to cool completely.

I'm not normally a huge butterscotch fan as I often find the flavor too sweet but I have to admit, few things smell better than anything with butterscotch chips added to it. These cookies smelled divine when they were baking.

I'm happy to say they also tasted as good as they smelled. Butterscotch chips are still a little too sweet for me but they worked well in this cookie, paired with the oats to tone down the sweetness. They were also complemented well with the brown sugar caramelization of the cookie itself.

I didn't make mine the size of Levain Bakery cookies so they weren't as thick as they could be/should have been but they worked well as normal-size cookies and were easy to package up for shipping.