This recipe elevates the flavor of classic oatmeal scotchies with a surprisingly savory ingredient: white miso. The miso provides a nutty, salty, umami-ness that balances out the assertive sweetness of the butterscotch chips. The cookies are soft, chewy, and very snackable!
Preheat the oven to 325°F with a rack in the center position. Line 2 baking sheets with parchment or lightly grease.
In a large mixing bowl or the bowl of a stand mixer, beat together the butter, miso, both sugars, cinnamon, baking powder, baking soda, and salt until smooth and slightly fluffy, about 2 to 3 minutes on medium speed.
With the mixer on low speed, mix in the egg and vanilla, beating to incorporate, about 30 seconds. Stop to scrape down the sides of the bowl as needed.
Add the oats, flour, and butterscotch chips, and mix until combined. Stop to scrape down the sides of the bowl and the beater, then mix on low speed for another 30 seconds to ensure all ingredients are well combined.
Scoop 2" balls of dough onto the prepared baking sheets (a jumbo cookie scoop works well here), arranging 8 or 9 cookies on each. (They will spread quite a bit during baking.)
Bake the oatmeal scotchies for 14 to 18 minutes, rotating the pan once halfway through, and baking one pan at a time for best results. The cookies should be golden brown all over with slightly darker edges when they’re done.
Remove the oatmeal scotchies from the oven and cool on the pan on a rack. Serve the cookies slightly warm or at room temperature.
Store any leftover oatmeal scotchies in an airtight container for up to 5 days; freeze for longer storage.
