Growing up, these were called "Scotchies." I'm not sure if that's the correct name, and I'm not willing to Google it to tarnish memories of devouring these too hot out of the pan. I recall making Christmas cookie tins for my first manager at Tribune Company and the absolute delight when he found these in the tin. So I know others know of these, while maybe they probably aren't nearly as popular on the internet. An oldie but goodie...I'm good with it.
While I love the good-old-fashioned recipe for "Scotchies," I also know that I have issues with flour, sugar and a ton of butterscotch that is artificially flavored. Which unfortunately, is the tried and true recipe. So I lightened these up. Sure, the butterscotch chips are still artificially flavored, but I opted for Coconut Sugar in lieu of Brown Sugar and Stevia in the Raw in lieu of white sugar. I also cut the flour using Oat Flour. What's crazy is it actually worked. So far the cookie tins this year have been a hit and that makes my heart happy.
These come out sweet, moist, appropriately dense and I added some chocolate chips just for an added touch of sweet. They are delicious!
How to Make Scotchies:
First things first, cream the butter! For about 3 minutes, ensure it's extra fluffy so that it combines well with the Stevia, which due to the texture, does not incorporate into the wet ingredients as well as standard sugar.
Next I added in the coconut sugar as well as the Stevia in the Raw. Mix well until it becomes combined. Add in eggs and almond (or oat milk) and mix well. The stevia will not absorb the liquid as well so do not be alarmed that the texture is looking less than cookie dough-ish. It comes together once the dry ingredients are added.
Now is about the time I get the oven preheated to 375°. Then it's time to mix up the dry ingredients. Using oats, flour, oat flour, salt and baking soda, whisk the dry ingredients well until combined. Slowly stir the dry ingredients into the wet ingredients and mix until fully combined.
Add in chocolate chips if desired as well as 2 cups of butterscotch chips and mix just until combined.
Placing parchment down on baking sheets, spoon large tablespoons of cookie dough onto the paper and bake for 10-12 minutes each. Ensure to spread about 1 tablespoon apart so the tops can slightly brown.
Let cool and enjoy!
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