Butterscotch Blondie Oatmeal Scotchies

Recipe by Melanie Wanders
Not Yet Reviewed

Packed with chewy oats and sweet butterscotch chips, these cookies are a welcome departure from oatmeal raisin or oatmeal chocolate chip. The recipe starts with our Butterscotch Blondie Mix, which means the ingredient list and the prep time is short as can be. Customize the texture of these oatmeal butterscotch cookies to your liking: Leave them in the oven for the full bake time for cookies that snap, or pull them out a few minutes early for softer, bendy cookies with chewy centers. 

Prep
20 mins
Bake
8 to 12 mins
Total
36 mins
Yield
about 4 dozen cookies
Mix Tips
Scotchies on a plate and cooling rack - select to zoom
Scotchies on a plate and cooling rack - select to zoom
Butterscotch Blondie Oatmeal Scotchies on a plate and on a cooling rack - select to zoom
Butterscotch Blondie Oatmeal Scotchies on a plate - select to zoom
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Instructions

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  1. Preheat the oven to 375°F with racks in the upper and lower thirds. Line two baking sheets with parchment or very lightly grease with nonstick spray, then use a paper towel to wipe off any visible oil. (Excess grease can cause the cookies to spread too much and overbrown at the edges.) 

  2. In a stand mixer fitted with the flat beater or in a large bowl, stir together the Blondie Mix and baking soda.

  3. Add the butter and mix on low speed until a crumbly dough forms; the butter should be fully incorporated. If mixing by hand, use a sturdy flexible spatula or a wooden spoon; the dough will be stiff.  

  4. Still working on low speed or with a spatula, mix in the eggs. Scrape the sides and bottom of the bowl well. Add the oats and mix to form a soft dough. 

  5. Portion the dough into roughly 2-tablespoon scoops (a 2-tablespoon scoop is a helpful tool here). Arrange them on the baking sheets (about 12 cookies per sheet), spacing them evenly about 2" apart. 

  6. For cookies with crisp edges and chewy centers, bake for 8 to 10 minutes, until the edges start to brown but the centers are still pale. For crisp cookies, bake for 10 to 12 minutes, or until lightly golden brown all over. Be sure to rotate the pans top to bottom and front to back halfway through baking to ensure even browning. 

  7. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

  8. Let the baking sheets cool completely before portioning and baking the remaining dough. 

  9. Store the oatmeal butterscotch cookies in an airtight container for up to 3 days or freeze for longer storage. 

Tips from our Bakers

  • For thicker cookies with less spread, substitute 2 1/2 cups (223g) quick-cooking oats in place of the rolled oats. 

  • Why the addition of this small amount of baking soda? Baking soda helps the tops of the cookies brown a bit more than they otherwise would. If you omit the baking soda, the tops of the cookies will be slightly paler.  

  • To make a half batch, use half a package (1 1/2 cups plus 3 tablespoons or 298g) King Arthur Butterscotch Blondie Mix and halve all of the other ingredients. Mix, scoop, and bake as directed above. 

  • This cookie dough can also be scooped into portions and then frozen, well wrapped, for up to 3 months. To bake from frozen, allow the scoops of cookie dough to rest at room temperature on the prepared baking sheets while the oven preheats to 375°F. Just before baking, flatten the dough to about 1/2"-thick with the back of a greased measuring cup. Bake the cookies as directed, adding 1 to 2 minutes to the baking time as needed to reach your desired doneness. 

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