Oatmeal Scotchies

Oatmeal Scotchies
When it comes to sweet treats, baked goods reign supreme in my opinion. I could take or leave candy, but a cookie or a brownie? I’m fully involved at all times. And these Scottish whiskeys are no exception! Perfectly chewy and full of caramel bits, this easy recipe has a lot to love.A large amount of oatmeal gives the cookies lots of texture, and a tablespoon of molasses gives them a smoky touch. All in all, it’s a top-notch cookie that every baker must have in their collection.

Caramel has always been a very nostalgic flavor for me. I think it all goes back to eating butterscotch pudding at my grandmother’s house, or maybe it was the Werther’s candies that relatives had in their candy bowls. Whatever the origin of this feeling, sweets have a special place in my heart (and my stomach).I’m sure many of you can relate!

INGREDIENTS

• 1 ½ cups AP flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon cinnamon
• 1 cup butter (2 sticks), room temperature
• 1 cup brown sugar
• ½ cup white sugar
• 2 eggs
• 1 tablespoon molasses
• 1 ½ teaspoons Vanilla
• 3 cups Old Fashioned Oats
• 1 ½ cups Caramel Chips

DIRECTIONS

In a medium bowl, add flour, baking powder, salt and cinnamon. Beat until well mixed. Put aside.
In a large bowl, combine room temperature butter, brown sugar and white sugar.Mix until a smooth and creamy mixture is formed. Add
eggs, molasses and vanilla to the butter mixture and stir until well combined.
Slowly add the dry ingredients and stir until evenly combined.
Add oatmeal and caramel chips. The dough will be thick.Cover the dough and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Roll the dough into small balls and place them on a baking sheet.
Bake for 11-13 minutes or until the cookies begin to brown around the edges.
Allow the cookies to cool for at least 5 minutes before removing them from the baking sheet.

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