When it comes to sweet treats, baked goods rank the very highest in my book. I could take or leave candy, but a cookie or a brownie? I’m all in every time. And these Scotchies are no exception! Perfectly chewy and loaded with butterscotch chips, there’s so much to love about this easy recipe. A hefty amount of oats give the cookies plenty of texture and a spoonful of molasses sneaks in just a hint of smokiness. All in all, it’s a top notch cookie that every baker needs in their collection.
Butterscotch has always been such a nostalgic flavor for me. I think it all comes back to eating butterscotching pudding at my grandma’s house, or maybe it was those hard Werther’s candies that relatives would have in their candy bowls. Wherever this feeling comes from, butterscotch holds a special place in my heart (and tummy). I’m sure many of you can relate!
This recipe comes together quite easily. The only thing you should plan ahead for is allowing time for the dough to chill before baking. A good 30 minutes in the fridge will help the dough firm up a bit and make it easier to handle when you’re rolling in it balls. It will also help the cookies maintain their shape and not flatten out as much, though these will be fairly thin cookies. Thin, but still chewy… an important distinction!
INGREDIENTS
1 ½ cups AP flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
1 cup butter (2 sticks), room temperature
1 cup packed brown sugar
½ cup white sugar
2 eggs
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