Soft and Chewy Oatmeal Scotchies from Sally's Baking Addiction

Soft and Chewy Oatmeal Scotchies - made dough January 25, 2024 from Sally's Baking Addiction 

1 1/2 cups (188 grams) all-purpose flour

1/2 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter

1 cup (200 grams) brown sugar

1/2 cup (100 grams) granulated sugar

2 large eggs

1 tablespoons unsulphured or dark molasses

2 teaspoons vanilla extract

3 cups old-fashioned rolled oats

2 cups butterscotch morsels

1. In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well combined and creamy, 2-3 minutes,
3. Add eggs, one at a time, beating after each addition until just combined. Add molasses and vanilla extract, mix to combine.
4. Add dry ingredients in 2 additions, beating on low speed until just combined. Add oats and beat to combine. Add butterscotch morsels and mix to evenly disburse.
5. Portion dough into small dough balls, cover and chill for several hours or overnight.
6. When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Evenly space dough balls and bake 13-14 minutes or until edges are set and middles no longer look raw. Do not overbake.
7. Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely.

I keep saying I find butterscotch too sweet for me so I don't bake with it often. But I think I've unlocked the key to making it more favorable to my taste buds. And that's pairing it with oats. Or more specifically, with oats in a caramelized oatmeal cookie. Like this one.

These did spread a bit so don't make the dough balls too big or you may not be able to fit them into a large round cookie cutter to swirl them to a more uniform shape once they come out of the oven. I managed it with most but not all.

Still, regardless of appearance, these were fantastic. Yes, the butterscotch morsels were still sweet but their sweetness was offset by the sturdiness of the oats and the caramelization of the cookie from baking provided a complement to the flavor. 

I enjoyed the heartiness of the test cookie and these appeared to ship well since they were pretty sturdy. The texture at the edges was crisp and the middle was nicely chewy from the oats.