You guys, these cookies are unbelievable. This weekend (when I wasn’t sitting by the pool), I was on a baking/cooking frenzy — and these cookies take the cake (though the fresh strawberry ice cream comes in close second).
Pulled from Cookie Love by Mindy Segal (review to come), I wanted to bake something a smidge more challenging than my traditional chocolate chip, but something that wasn’t too advanced. This recipe fit the bill.
I followed this recipe to the very last step and I got to say, it was worth totally worth it. It’s a salty and sweet cookie that meets both cravings, and I promise — you can’t eat just one.
Cookie Love's Oatmeal Scotchies
- 1 cup (plus 2 tbs) old-fashioned oats
- 1 cup unsalted butter (at room temperature)
- 1/2 cup cane sugar
- 1/2 cup packed light brown sugar
- 1/2 cup dark brown sugar
- 1 extra large egg (at room temperature)
- 1 tsp pure vanilla extract
- 1/2 cup cake flour
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp sea salt flakes (I used granules)
- 1 cup butterscotch chips
- Preheat the oven to 350 degrees F.
- Spread oats across a baking sheet and toast in the oven for approximately 5 minutes. After oats have cooled, grind 2 tbs of oats to a fine powder.
- In your stand mixer, beat butter at medium speed for about 5-10 seconds. Add all the sugars and beat for approximately 4 minutes until the mixture is pale.
- Add egg and vanilla to a separate bowl and set aside.
- Place oats, flour, baking soda and salt in a bowl and whisk to combine. Add the butterscotch and stir.
- Add egg and vanilla to butter mixture and beat on medium speed for about 5 seconds. With a spatula, scrape bowl to bring batter together. Mix for an additional 20 seconds until fully mixed.
- Add the dry ingredients all at once and mix on low until dough comes together (about 30 seconds). Be careful not to over mix!
- Scope spoonfuls on a cookie sheet lined with parchment paper. These cookies will spread a lot so be sure to give each cookie plenty of room.
- Bake for 8 minutes. Give the pan a study tap against the counter to deflate the cookies. (I had to rotate the pan and do this twice to deflate them all.)
- Bake for an additional 4-6 minutes. Let cookies cool completely on the pan.
Baker’s Notes: I had two pans — one dark and one light, so I had to keep an eye on them as they baked. You don’t want them underbake, otherwise they won’t be crispy, but you don’t want them to burn either.
Want more of Cookie Love’s recipes? Buy her book here, and check back later this week for a full review.