White Chocolate Oatmeal Scotchies

Preheat your oven to 375°F. Make sure the oven rack is right in the middle (we want everything to bake evenly). Then, grab a cookie sheet and cover it with parchment paper—no greasing necessary!

In a medium-sized bowl, whisk together your dry ingredients: 1 C All-Purpose Flour, 1 Tsp baking soda, and 1 Tsp ground cinnamon. Whisk until they’re well combined and set that bowl aside for now.

In another mixing bowl, add 1/2 C salted butter (make sure it’s softened), 3/4 C dark brown sugar, and 1/4 C granulated sugar. Now, using a hand mixer stand, beat the butter and sugars together until the mixture is crumbly. Don’t worry, that’s normal! Scrape down the sides of the bowl as needed. Alternatively, you can use your stand mixer for this.

Next, add the 1/2 C shortening (save the tablespoon for later). Beat it in until the mixture becomes smooth and creamy. You’ll see it transform as it combines. Once smooth, add 2 large eggs and 1 Tsp vanilla extract. Mix them in until the dough is light and fluffy and you don’t see any streaks of egg!

Now it’s time to add your dry ingredients (the ones you whisked together earlier). Add it in gradually—about 1/3 at a time—mixing after each addition. Don’t rush! Mix until there are no flour streaks left. You want the dough to look smooth and consistent.

This is where it might get a little tough on the arms, but you got this! Grab a silicone spatula or wooden spoon and fold in 3 C quick-cooking oats. It’ll take some effort to combine everything well, but keep going until it’s all mixed together.

Next, fold in the 1 12-oz bag butterscotch chips. I recommend doing this all of this by hand instead of using the mixer, so the oats and chips don’t break apart. You want nice whole pieces in the cookies.

Cover the bowl with food wrap or foil and put it in the fridge to chill for at least 15 minutes. This helps the dough firm up and hold its shape when baking.

After your dough has chilled, grab a large cookie scoop (or just use a tablespoon) to scoop out the dough. Roll each scoop of dough between your palms into a ball. Then, place them on your prepared baking sheet. Make sure to space them about 2 inches apart so they don’t spread into each other while baking.

Put your cookies in the oven and set a timer for 10 minutes. Keep an eye on them—if your oven has hot spots, you may want to rotate the baking sheet halfway through. You’re looking for them to be a nice golden-brown around the edges, but it’s okay if some parts look slightly soft.

Once the cookies are done baking, let them cool on the baking sheet for 3 minutes. During this time, they might deflate a bit—don’t worry, that’s normal! Then, carefully transfer them to a cooling rack using a wide spatula.

If you’re working with only one baking sheet, let it cool down to room temperature before baking the next batch. You can flip the parchment paper over and reuse it for the next round. Keep baking until all your dough is used up!

While the cookies are cooling, it’s glaze time! In a small saucepan (or in the microwave), melt 1 1/2 Tbsp shortening along with the 1 12-oz bag white chocolate chips. Whisk the mixture until it’s smooth and creamy with no lumps.

Once your cookies are completely cool (be patient, or else the glaze will just run off!), use a spoon or squirt bottle to drizzle the white chocolate glaze over the tops. Let the glaze harden for about 30 minutes. Dassit!