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Oatmeal Scotchies with Maple Crunch

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Chewy, golden oatmeal cookies loaded with rich butterscotch chips and topped with a crisp maple sugar crunch. A nostalgic classic elevated with warm vanilla, maple, and hearty oats.

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 3 cups old-fashioned oats
  • 2 cups butterscotch chips, plus more for topping
  • 1/2 cup maple sugar crunch (or coarse maple sugar)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a stand mixer, beat butter, granulated sugar, and brown sugar on medium until creamy and fluffy.
  4. Add eggs, vanilla, and maple syrup; mix until fully combined.
  5. Add dry ingredients and mix just until incorporated.
  6. Stir in oats and fold in butterscotch chips.
  7. Scoop about 2 tablespoons dough per cookie and gently roll into balls.
  8. Press extra butterscotch chips on top and sprinkle with maple sugar crunch.
  9. Bake 13–15 minutes, until edges are golden brown.
  10. Cool on baking sheets for 5 minutes, then transfer to wire racks.

Notes

  • Add chopped pecans for a nutty contrast.
  • Replace 1/2 cup flour with whole wheat flour for deeper flavor.
  • Add a pinch of cinnamon for warmth.
  • Swap some butterscotch chips for white chocolate or caramel bits.
  • Chill dough if cookies spread too much during baking.

Nutrition

Find it online: https://chocolatecoveredamy.com/oatmeal-scotchies-with-maple-crunch/