Why are my oatmeal butterscotch cookies flat?

If your cookies consistently come out flat, you may have selected the wrong baking temperature . If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

How many calories are in oatmeal Scotchie cookies?

There are 133 calories in 1 serving of Oatmeal Scotchies Cookies.

How can I make my cookies fluffier instead of flat?

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

Why are my oatmeal scotchies falling apart?

Baking requires precision, and if you find your homemade cookies are falling apart, then there's a good chance you have been using too much flour (via Fine Cooking).

Are oatmeal cookies good for diet?

Both whole grain oats and raisins are a good source of fiber. The presence of whole grain oats will also help you stay fuller longer. That said, oatmeal raisin cookies are still cookies with higher butter and sugar content than other snacks, so they should only be considered a healthy snack in moderation .

How many carbs are in an oatmeal Scotchie?

Nestle Toll House Oatmeal Scotchies (1 cookie) contains 11g total carbs , 11g net carbs, 3.5g fat, 1g protein, and 80 calories.

Are oatmeal cookies high in fat?

A commercially prepared oatmeal cookie has approximately 105 calories, 1.3 grams of protein, 3 grams of fat , 18 grams of carbs, 0.7 grams of fiber and 10 grams of sugar. A comparable chocolate chip cookie has about 15 more calories, a little less protein and fiber, as well as twice the amount of fat.

Why are my oatmeal cookies flat?

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

How to keep oatmeal cookies from going flat?

Cookies will flatten if there is a bit of much fat in the dough, usually butter or shortening. Try adding more flour or oats or something else that will add to the firmness of your dough .

How do you fix flat oatmeal cookies?

Finally, cookies will also flatten if placed and baked on hot cookie sheets. Keep it cool to start with. How to Fix it: If too-soft butter was the culprit, try refrigerating cookie dough for 1 to 2 hours before baking. If too-little flour was the issue, try adding an additional 1 to 2 tablespoons of flour to the dough.

Why are my oatmeal cookies flat and hard?

If there isn't enough fat or liquid, the cookies can turn out dry . It's also important to measure the ingredients accurately and not pack the flour too tightly, as this can result in a dry texture. You could try adjusting the baking time, temperature, or the ratio of wet to dry ingredients in your recipe.

Oatmeal Scotchies Recipe on Food52 (2024)

Sheet Pan

by: Nicholas Day

April27,2015

4.4

5 Ratings

Makes 42

Jump to Recipe

Author Notes

Very, very lightly adapted from Mindy Segal's wonderful "Cookie Love." Note that it makes 42 cookies. (But I've halved it successfully, fudging the half-egg and all. I've also used all kosher instead of the half sea salt flakes Segal recommends.) —Nicholas Day

Test Kitchen-Approved

What You'll Need

Ingredients

1 cupplus 2 tablespoons old-fashioned oats
1 cup(8 ounces) unsalted butter, at room temperature
¹/₂ cupcane sugar
¹/₂ cuppacked dark brown sugar
¹/₂ cuppacked light brown sugar
1 extra-large egg, at room temperature
1 teaspoonvanilla extract
¹/₂ cupcake flour
¹/₂ cupall-purpose flour
1 ¹/₂ teaspoonsbaking soda
1 teaspoonkosher salt
1 teaspoonsea salt flakes
1 cupbutterscotch chips

Directions

Heat the oven to 350° F and line a couple of half sheet pans with parchment paper.
On another sheet pan, spread the oats and toast lightly, for approximately 5 minutes. Once they've cooled, grind 2 tablespoons of the oats into a fine powder.
In a stand mixer, use the paddle attachment to mix the butter very briefly, 5 to 10 seconds, on medium speed. Add the sugars and beat until the butter mixture is pale in color, about 4 minutes. Scrape the sides and bottom of the bowl.
In a small bowl, crack the egg and add the vanilla. In a different and larger bowl, whisk together the powdered and whole oats, flours, baking soda, and salts. Add the butterscotch chips and stir lightly.
On medium speed, add the egg and vanilla to the butter mixture and beat very briefly, about 5 seconds. Scrape the sides and bottom of the bowl. Mix again on medium speed for another 20 seconds, until well-combined. Then add the dry ingredients all at once and mix on low for approximately 30 seconds; the batter will come together in a shaggy sort of way. Do not over-mix. With a bowl scraper, mix the rest of the dough together by hand.
Scoop out the dough with an ice cream scoop (technically, a 3/4-ounce or 1 and 1/2 tablespoon scoop) and place on the prepared cookie sheets, with a good amount of space between each. Each half-sheet pan should take no more than 8 cookies. (They'll spread.) Bake for 8 minutes. Then rotate the pan, and in the process, tap it against the counter or the oven to deflate the cookies. Bake for another 4 to 6 minutes, or until the edges are a deep golden color and the cookies are beginning to crisp and brown. Let the cookies cool on the pan. Repeat with the remaining dough. Store in an airtight container for up to 3 days.

Tags:

Cookie
American
Oat
Oatmeal
Sheet Pan
Dessert

See what other Food52ers are saying.

CHeeb
Jennifer Palmer
Lesley
Gabriela

Recipe by: Nicholas Day

nicholasday.net

Popular on Food52

7 Reviews

CHeeb November 4, 2018

I had the same experience,thinking they were very buttery upon taking them out of the oven. I stacked and stored them in layers with wax paper in a Tupperware box. Over the next few days,the greasiness dissipated. I looked to see if the wax paper was saturated and it was not. I don't know what happened but this cookie got better after sitting. I went to get one and my husband had eaten most of them! I will make these for my voting/poll worker friends and also make smaller balls of dough. I cheated a little,combining white chocolate with the butterscotch chips and they were fine. I'll bet bittersweet chips would be good with the already sweet dough!

Gabriela December 7, 2016

Delicious! Three things: I didn't use an extra bowl for the egg and vanilla - no problem; I would use a little less butter next time; and they really did spread a lot, so I made the second batch a little smaller.

RSVPPDQ36 September 29, 2015

These are really good. I forgot the butterscotch chips in the first pan so I sprinkled them in the hot cookies, and spread the melted butterscotch over the top. Then I drizzled chocolate on them and they looked great!

Jennifer P. August 22, 2015

These are excellent! I used half chocolate chips and half butterscotch. They are thin and crips and delicious!

Lesley June 1, 2015

These are pretty tasty, but a bit greasy. And I even cut the butter to 3/4 c. Still worth making though!

Sarah W. May 21, 2015

These were fantastic! Kids loved them, I loved them, husband loved them. The dough was a great snack while the rest of it was cooking!

KEN May 10, 2015

this recipe is great! when they are done they look just like the picture. will make them 1/2 size next time. Thank you for posting this....