Dairy-Free Oatmeal Scotchies
Prep time
Cook time
Total time
These delicious, chewy, oaty cookies will please any butterscotch fan. Please note that the Prep time is hands-on time only. If time permits, it helps to refrigerate the dough for 30 minutes to make it easier to handle and to help it spread less.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: about 64 cookies
Ingredients
- 1⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt (see Salt Note below)
- ½ cup (1 stick) dairy-free butter alternative
- ½ cup shortening (I use Spectrum)
- ¾ cup brown sugar, packed
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3¼ cups oats (I prefer quick oats or a combo of quick and rolled oats)
- 1⅓ cups dairy-free butterscotch chips (I use Chocolate Emporium)
Instructions
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a mixing bowl, cream the butter alternative, shortening, and sugars. Add the eggs and vanilla and beat until creamy.
- Add the flour mixture to the wet mixture and and beat until combined.
- Fold in the oats and butterscotch chips.
- If the dough is too sticky to handle, cover and refrigerate it for 30 minutes.
- Scoop the dough by the heaping tablespoon onto your prepared baking sheets, about 2 inches apart. The dough will be a bit sticky.
- Bake the cookies for 8 to 12 minutes. They become golden around the edges first, so at 8 minutes, they will be a little golden but doughy in the middle, at 10 minutes they will be chewier in the middle, and at 12 minutes, they will be completely golden and more crispy. The time might vary a touch by oven, so keep an eye on them!
- Slide the cookies off the baking sheet using the parchment paper or let them cool a few minutes on the baking sheet before removing them.
Notes
Salt Note: If using an unsalted or low salt butter alternative, I would increase the salt to ¾ teaspoon. I used Country Crock Plant Butter when testing, which is on the very salty side, so ½ teaspoon salt is plenty.
Nestle Variation: Another flavor option is to use the zest of an orange in place of the vanilla extract. You could also use both the zest and the vanilla.
Nestle Variation: Another flavor option is to use the zest of an orange in place of the vanilla extract. You could also use both the zest and the vanilla.
Nutrition Information
Serving size: 1 cookie Calories: 93 Fat: 4.9g Saturated fat: 2.5g Carbohydrates: 12.2g Sugar: 7.4g Sodium: 58mg Fiber: .5g Protein: 1g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-butterscotch-oatmeal-scotchies-cookies