This is a twist on the famous “Oatmeal Scotchies” recipe. The twist is adding sunflower seeds for a little extra crunch, saltiness and flavor, but if you’d rather make the classic Oatmeal Scotchies, you can just leave them out.
Scotchies aren’t difficult, but sometimes they spread a bit much depending on the recipe. This version should spread to make a medium/thin cookie with a nicely rounded shape. For the oats you can use quick cooking (not instant) or old fashioned — both work equally well, though old fashioned oats give the cookie a chewier texture. I also recently switched from using light brown sugar to dark, so either kind works.
- 3/4 cup all purpose flour (92 grams)
- 1/2 teaspoon baking soda (2.5 ml)
- 1/2 teaspoon salt (2.5 ml)
- 8 tablespoons unsalted butter, room temperature (114 grams)
- 1/2 cup granulated sugar (98 g)
- 1/2 cup light brown sugar, lightly packed (98 g) (dark is fine, too!)
- 1 large egg
- 1 teaspoon vanilla (5 ml)
- 1 1/2 cups oats (126 g)
- 1/2 cup roasted sunflower seed kernels (60 g) – I used salted
- 3/4 cup butterscotch chips (126 g)
- Preheat oven to 375 degrees F. (if oven runs hot, use 350).**
- Stir together flour, baking soda and salt. Set aside.
- Cream butter and both sugars using high speed of an electric mixer, scraping sides of bowl often. Add egg and vanilla and beat for 30 seconds. Add flour mixture and stir until absorbed, then stir in oats, sunflower seeds and butterscotch chips.
- Drop by generously rounded teaspoonfuls (3/4 inch mound) onto ungreased cookie sheets. Alternatively, you can use a medium size cookie scoop for bigger cookies.
- Flatten tops slightly and bake for 12 minutes or until golden brown around edges.
I also changed the temperature. I think baking them at 375 helps the sugar caramelize a little more quickly and the edges are darker and chewier. If your oven runs hot or your cookies are coming out soft in the center and overdone around the edges, lower the heat to 350.