Scotchies are definitely Apollo’s favorite cookie. They’re way up there on my list, too! They are basically an oatmeal cookie with butterscotch chips, but combining the two yields a deliciousness far
greater than the sum of its parts.
Makes 24 cookies
1 1/2 cups flour
1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup butter, at room temperature
1 cup packed brown sugar
1/2 cup sugar
2 eggs, at room temperature
1 Tbsp molasses
2 tsp vanilla
3 cups old-fashioned whole rolled oats
2 cups butterscotch morsels
Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
In a stand mixer, or a large bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs,
molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky.
Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling
and baking because the dough will be quite hard.
Preheat oven to 350F. Line several baking sheets.
Scoop cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look
very soft and under-cooked.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container. Share a few with your favorite horses.
Note: For smaller cookies, make 2 Tbsp size dough balls, bake 11 minutes, yields 3 dozen.