Oatmeal Scotchies are my favorite cookie! I’m not really that big on sweets (I like fruit) but I can eat a whole batch of these in one sitting if you let me.
It’s been a while since the last I time I baked them so I cranked out a couple dozen today, then decided I wanted to drizzle them with white chocolate for whatever reason, and here we are: White Chocolate Oatmeal Scotchies!
My recipe for Oatmeal Scotchies is adapted from the one you’ll find on the back of the bag of Nestlé Butterscotch Morsels. It has more cinnamon and less sugar, and no orange zest or extract.
I reduced the sugar even more than I usually do to balance them out a bit more for the white chocolate, but they are still very sweet. As in possibly cloyingly sweet for some folks. Like anything, you’ll have to adjust to your own tastes.
You can watch me make these White Chocolate Oatmeal Scotchies on IGTV. I recommend trying them with some vanilla bean ice cream. They’re soft and chewy but they can hold together an ice cream sandwich too if that floats your boat. *chef’s kiss*
Looking for more sugary goodness? Check out my other sweet recipes.Print
Oatmeal Scotchies drizzled with a white chocolate glaze.
- 3 C quick oats, uncooked (300 grams)
- 1 C All-Purpose Flour (140 grams)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 C butter
- 1/2 C shortening + 1 1/2 tbsp shortening, divided
- 1/4 C granulated sugar (50 grams)
- 3/4 C dark brown sugar (150 grams)
- 2 large eggs
- 1 tsp vanilla bean paste or extract
- 1 12 oz. bag of butterscotch chips
- 1 12 oz. bag white chocolate chips
- Preheat your oven to 375ºF and make sure a rack is directly in the middle of your oven. Prepare a large baking sheet by covering it parchment paper. Do not grease anything.
- Whisk your dry ingredients – the flour, baking soda and cinnamon – together and set aside.
- In the bowl of your stand mixer with the whisk attachment – or use a large mixing bowl and hand mixer – add your butter and sugar. Beat until combined; it’ll be a bit crumbly. Scrape down the sides of the bowl and add the 1/2 C of shortening. Beat until thoroughly combined, again, then beat in the eggs and vanilla. The dough should be light and fluffy at this point.
- Gradually add in the flour mixture, about 1/3 of it at a time, beating in each addition before adding more. Once no streaks remain in the dough, it’s ready.
- Use a silcone spatula or wooden spoon to fold in the oats. This will take some arm strength, but make sure it’s all well combined, then fold in the butterscotch chips. You can use your mixer for this part as well but it will crumble the oats, break up some chips, and change the texture of the cookie.
- Place the bowl in the refrigerator to chill for 15 minutes.
- Use a large cookie scoop to scoop out the dough, then roll it into a ball between your palms. Place the cookies 2″ apart (and away from the edges of the baking sheet).
- Place your cookies in the oven and set your timer for 10 minutes. Only bake one sheet of cookies at a time, even if you have multiple baking sheets and you may need to rotate the baking sheet halfway thru cooking time if your oven has hot spots. Remove the cookies as soon as the timer beeps; it’s OK if some spots on the top of the cookie still look a bit moist
- Allow the cookies to cool for 3 minutes on the baking sheet. After this time has passed you’ll notice that they look more deflated than when they came out of the oven. Carefully loosen the cookies from the pan with a wide spatula and transfer them to a cooling rack.
- If you’re only working with one baking sheet let it cool back down (it can be warm, but you should be able to touch it with your bare hands again), flip the parchment paper over to use the other side of it, and continue forming and baking cookies until the dough is gone.
- While the cookies are baking go ahead and make the glaze by melting the white chocolate chips and the separate amount of shortening in a double boiler, or in short increments in the microwave. Whisk well to ensure there are no lumps.
- Once all of your cookies have cooled completely (if you don’t let them cool the glaze will not adhere properly, don’t be impatient!) use a spoon or squirt bottle to drizzle the glaze over the tops of each cookie. Let them cool until the glaze has hardened completely (about half an hour) and you’re all done! Enjoy!
- If you want crispy cookies extend the baking time 2-3 minutes but no more.
- If you use a smaller cookie scoop (less than 3 tbsp) to produce smaller cookies than the recipe calls for you will need to reduce the time you bake these cookies and watch them closely. Oatmeal Scotchies can go from chewy, to crispy, to downright brittle in less than a minute.