My best friend lives in New York and there is this cookie place called Schmakary’s that has this oatmeal scotchie that is just to die for! Every time we visit, I have to go get one, and you will have to do the same when you go! It’s perfectly chewy, and the best combination of flavors and because I love butterscotch, there have been few cookies to ever top it for me! I don’t know why it has taken me so long to try and recreate a healthier version at home, but the good news is, I finally did it! My healthier oatmeal scotchies are perfect for after school treats, or just to have around when you sweet tooth comes knocking!
Besides the butterscotch chips themselves, there is no refined sugar in this recipe and only enough oil to keep the cookies super chewy AND they are made with whole wheat flour and oats so basically you can eat them for breakfast is what I’m saying! (At least your kids are going to try and convince you of this!) I used quality butterscotch chips so that the ingredients were decent and I only used enough of them to get the distinct flavor in each cookie. My hubby tried to take the whole batch to work because that’s what I usually do after I bake, I send any leftovers with him so I don’t eat them all! BUT, no sir, not these cookies…they needed to stay right in my kitchen! That’s how good they are!
While I was making these scotchies, I realized that I hardly any cookie recipes on my site and I think it’s time to change that starting with this yummy healthier version of one of my favorites!
YUM. That’s really the only word that comes to mind when I think about these little guys.
I don’t know about you, but whenever fall rolls around, I always get a baking bug! Even though the weather hasn’t shifted here yet, I am still getting in the mood for cozy food and that definitely includes cookies! If you are a butterscotch fan like me, then you are going to want to make this recipe all season long!
Bet you can’t eat just one…
1 Cup Whole Wheat Flour
1/2 Cup Quick Cooking Oats
1 Tsp. Baking Powder
1 Pinch of Salt
1 Tsp. Cinnamon
1/2 Cup Coconut Sugar
1/4 Cup Coconut Oil
1 Tsp Vanilla
1/4 Cup Butterscotch Chips
Preheat oven to 350 degrees.
Add sugar, egg, vanilla, and coconut oil to a stand mixer and mix on medium high until smooth and creamy.
In a separate bowl combine flour, oats, baking powder, cinnamon, and salt and whisk to combine.
Slowly add in the dry ingredients into the wet ingredients until incorporated and then fold in butterscotch chips.
Form into 1 inch balls and then bake for 8-9 minutes.
As soon as the cookies come out of the oven slightly press them to flatten.
Transfer to a cooling rack and let cool for 5 minutes.