As I write this, my entire apartment smells like baked butterscotch and warm oats. There is enough of a breeze that it’s “chilly”, which by Florida standards means “not 100% humidity/on fire”, and maybe…just maybe…if I pretend hard enough…it feels like real, actual, bona fide fall.
Oatmeal Scotchies are a Wez family staple. My mom – Monica, the OG baker who got it from her mama (Mimi) who got it from *her* mama (Gramzie) – found the recipe, and it became the favorite cookie for any and all occasions. ESPECIALLY fall – oats, cinnamon, and butterscotch all conjure up visions of crunchy outdoor leaves and foliage and scarves and all that good stuff. I mean, except for now, I have a palm tree outside my bedroom window and I can wear shorts until December. So, y’know, trade off!
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups quick or old-fashioned oats
- 1 2/3 cup (11-oz. pkg.) butterscotch morsels
- Preheat oven to 375° F
- Combine flour, baking soda, salt, and cinnamon in small bowl
- In a larger bowl, beat butter, sugar, brown sugar, eggs and vanilla together. Scrape down the sides of the bowl to combine fully after beating
- Beat flour mixture into wet mixture in rough thirds, combining thoroughly after each third
- By hand, stir in oats. One incorporated, stir in butterscotch morsels
- Drop by rounded tablespoon (or always handy cookie scoop) onto greased or SILPAT-ed cookie sheet
- Bake for 8-10 minutes, rotating halfway through baking. Cool on baking sheet for 2 minutes, then move to cooling rack. **A note! When they come out at first, they will look very puffy –
Which is why it’s so important to let them cool for 2 minutes and then transfer. Once they get their 2 minutes, they’ll look more like this
- Consider sharing, reconsider.
There you have it! A deceptively simple, delicious, and traditional fall cookie. I won’t tell if you make it in August, though.