Orange's Famous Oatmeal Scotchies!

Recipe View In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. (Approximately 3-5 minutes)

Recipe View Beat in the first egg until fully incorporated, then mix in the vanilla extract. Add the remaining egg and beat until the mixture is smooth and well combined. (Approximately 1-2 minutes)

Recipe View In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt to ensure even distribution. (Approximately 1 minute)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (Approximately 2-3 minutes)

Recipe View Gently fold in the rolled oats and butterscotch chips until evenly distributed throughout the dough. If the dough appears too soft, add additional oats, 1/4 cup at a time, until a firmer consistency is achieved. (Approximately 2-3 minutes)

Recipe View Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 2 hours, to allow the flavors to meld and the dough to firm up. (Refrigeration: 60-120 minutes)

Recipe View Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Recipe View Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. (Approximately 5-7 minutes)

Recipe View Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. (Baking: 10-12 minutes)

Recipe View Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (Cooling: 5 minutes)