Salty Oatmeal Scotchies

Haynes

¾ cups unsalted butter, room temperature

1 cup packed dark brown sugar

½ cup granulated sugar

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. cinnamon

2 large eggs

2 tsp. vanilla (extract or paste)

1 ¾ cup all-purpose flour

2 cups old fashioned or rolled oats

Coarse kosher salt or sea salt

½ cup butterscotch chips

1 Tbsp. orange zest

Combine the butter and brown sugar and mix with the paddle attachment on medium-high speed (setting 6 to 8 for KitchenAid) until it’s light, fluffy, and fully aerated. Add the granulated sugar, baking powder, baking soda, cinnamon, and a pinch of salt, and keep creaming the mixture until it’s thoroughly combined.

Add the eggs one at a time and the vanilla, and keep beating on medium-high. Once incorporated, turn your mixer down to low and add in your flour a little bit at a time. Let the mixer run until all of the flour is just barely incorporated and there are no dry pockets left, scraping the sides of the bowl with a spatula when needed.

Once the flour disappears into the dough, turn off the stand mixer. Add the oats and then the butterscotch chips, manually folding them into the dough.

Portion out tablespoon-sized balls of dough onto a single baking tray or cookie sheet lined with a silicone mat or parchment paper. Crowd them all onto this one pan, cover them with plastic wrap, and keep them in the fridge overnight or up to 24 hours.

When it’s time to bake, preheat the oven to 375 degrees Fahrenheit. Line a second baking tray with parchment or a silicone mat and transfer half of the cookies to that sheet. Make sure each cookie has about 2" of space around it. Generously sprinkle your preferred coarse salt over the cookies, then gently flatten the tops of the cookies using the back of a tablespoon.

Bake for 12 to 15 minutes until the cookies are golden brown on the edges and just starting to turn golden on top. Transfer to a cooling rack.

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