What cookie takes you on a trip back to childhood?
What cookie whisks you back to flour coated faces, sticky fingers, and snatching barely cooled straight-out-of-the-oven-still-too-hot-to-eat cookies?
One bite of an Oatmeal Scotchie sends me straight back to my Granny’s kitchen. Straight back to fighting with my brothers over pouring, stirring, mixing, spoon licking, and being Granny’s favorite. Straight back to the sound of my parents contented laughter floating in from the family room, the smell of Granddaddy’s favorite burnt toast and buttermilk breakfast, the sound of the cuckoo clock whirring and clicking, and the feeling of home.
What you have to understand here, is that I’m not looking for the perfect oatmeal cookie. I don’t want fluffy, beautiful perfection. I don’t care about golden, fluffy, pretty, chewy, oatmeal cookie perfection.
I want the cookie of my childhood; the cookie of perfect afternoons, of hazy golden memories. The cookie that the 5 year old, 12 year old, 16 year old, 25 year old, 36 year old me remembers, craves, and knows. The cookie that is perfection because of it’s imperfection. It is deliciousness personified with it’s crisp caramelized edges, the chewy exterior, the soft butterscotch filled, vanilla tinted, brown sugar infused cookie of years past.
There are so many ways to make the perfect oatmeal cookie: chilled dough, more oats, room temperature eggs, softened butter, browned butter, no butter, more this, less that….
The perfect Oatmeal Scotchie is the one made just like Granny made it.
The dough spreads a bit as it cooks, the butterscotch chips are plentiful, and when they come out of the oven they don’t look quite done, however, once they’ve cooled they’re a bit sticky, a bit chewy, a bit caramelized, and utterly perfect.
A crisp caramelized bottom, lots of soft butterscotch chips, rich with oats, undertones of vanilla and brown sugar, and just simply delicious. If there’s an oatmeal scotchie made like Granny used to make them, made like my Mama still makes them, made the way I’m teaching my kids to make them… perfect in their imperfections… I won’t be able to resist.
- 1/2 Cup + 2 Tablespoons of all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, I prefer Roasted Saigon Cinnamon
- 1/2 Cup 1 Stick salted butter
- 1/4 Cup + 2 Tablespoons white granulated sugar
- 1/4 Cup + 2 Tablespoons dark brown sugar
- 1 Large Egg
- 1/2 teaspoon vanilla extract
- 1 1/2 Cup Quick or Old Fashioned Oatmeal, uncooked
- 1 Cup Butterscotch Morsels
- Pre-heat the oven to 375° F
- Line a baking sheet with parchment paper
- In a small bowl: Combine flour, baking soda, and cinnamon. Whisk together and set aside.
- In a large mixing bowl: beat butter, sugar, brown sugar, eggs, and vanilla extract until thoroughly mixed.
- Add in flour mixture 1 Cup at a time, beating and scraping the sides of the bowl between each addition. Continue until the flour mixture and wet ingredients are completely blended.
- Using the fold function of your stand mixer, or a wooden spoon; fold in oats and butterscotch morsels.
- Place rounded Tablespoons of dough onto the parchment lined baking sheet.
- Cook 7-8 minutes.
- Cool on baking sheet for 2 minutes; remove to cooling rack to cool completely.
If you want a rich, fluffy cookie; refrigerate the dough for at least 2 hours before baking. If you want a Granny style cookie, bake immediately and devour while warm. Caution - these cookies can cause love, admiration, and people to come knocking on your door for more.
This is not a sponsored post, but OXO sent me some delectable kitchen products to help me make these cookies, and they’re making a $100 donation to Cookies for Kid’s Cancer for my participation in this month’s OXOGoodCookies campaign. I love OXO products, and my kitchen is stocked with OXO items purchased with my own money, so I was thrilled to participate in this fund raising effort with them.