Oatmeal Scotchie

In a stand mixer, combine the butter and brown sugar and mix with the paddle attachment on medium-high speed (setting 6-8 for you KitchenAid owners out there) 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 and there’s plenty of air in there.

Add the eggs one at a time (waiting until each is incorporated) 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, pausing the mixer and scraping the sides of the bowl with a spatula if needed.

Once the flour disappears into the dough, turn the stand mixer; scrape any remnants from the paddle attachment into the bowl, then hand off the paddle to any nearby partner or pet for further cleaning and taste-testing. From here, add the oats and then the butterscotch chips, manually folding them into the dough with a spatula or wooden spoon. (You could just throw them into the mixer at the end, but I like to take matters into my own hands so the dough doesn’t end up overworked.)

From here, grab a disher or tablespoon and portion out tablespoon-sized balls of dough onto a single baking tray or cookie sheet lined with a silicone mat or parchment paper. Don’t worry about spacing them out; 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. (This has the added benefit of sticking the salt to the top of each cookie.)

Bake for 12-15 minutes until the cookies are golden brown on the edges and just starting to turn golden on top; this will ensure a cookie that is still a tiny bit gooey in the middle. For an overall crispier cookie, wait for the top and sides to get consistently golden. Transfer to a cooling rack, and just try not to sneak more than five before sharing.