These Oatmeal Scotchie Cookies are done in the way of famed NYC Levain Bakery: massively huge, soft, chewy and utterly gooey in their signature underbaked style. Super delicious and SO easy!
I am back with yet another iteration of a Levain Bakery-style cookie!
You guys. I cannot stop making massive cookies! It’s an addiction now. I’m literally obsessed with coming up with different colossal cookie recipes done in the Levain Bakery-style. I mean, we all love cookies, but they’re so much better when they’re massive and gooey, am I right?
Of course, I had to do an oatmeal scotchie cookie! Ever since I was a kid and my grandma introduced me to oatmeal scotchies, they’ve been one of my faves. I love the combination of hearty oats with creamy, sweet butterscotch chips. It can’t be beat!
If you’re new to baking cookies Levain-style, here are some tips and tricks to cookie success:
- Cornstarch: Cornstarch is my favorite, number 1 cookie baking secret ingredient. It yields soft and tender cookies each and every time and gives such a light texture!
- Cake flour: Cake flour is Levain’s secret ingredient for tender, fluffy cookies. Despite being so huge in size, these cookies have a lighter, more tender crumb and that’s due to cake flour. If all all-purpose flour was to be used, these cookies would be super dense and almost scone-like. Cake flour lightens things up a bit.
- Brief chill-time: These cookies are lightly chilled to help prevent spreading, and for optimal results. Keep the remainder of the batch chilling while one batch bakes.
- Extra mix-ins: As you’ll notice, these cookies have a LOT of mix-ins. There’s a reason! The mix-ins provide necessary structure for the cookie and help prevent spreading. All 3 cups of mix-ins are necessary for the integrity of the cookie both in flavor and structure.
And for optimal baking results, follow these tips!:
- Shape: I like to shape my dough balls rough and loose. In normal cookies, we use cookie dough scoops that yield tight, smooth, compact round balls of dough – but not here! We want these dough balls to be tall, rougher textured and loosely packed for optimal texture. For accuracy, I like to measure out exactly 6 ounces of dough using a digital cooking scale.
- Size: These cookies are colossal at a whopping 6 oz each! Because of this, I recommend only baking 4 cookies on one baking sheet at a time and only baking one sheet at a time. Make sure they have plenty of space on the baking sheet – about 3″ apart – and staggering them on the baking sheet to help prevent against spreading and forming one giant cookie. It helps keep baking time consistent.
- Do not over-bake!: Levain’s cookies are known for being underbaked and gooey in the center, and that’s our goal here as well, too! While everyone’s oven operates differently, generally your cookies will bake in the timeframe of 12-14 minutes. Mine baked at the 12:30 timeframe. The cookies should be light golden brown, dull in texture, and appear dry to the touch, but be gooey and underbaked in the center. I recommend baking 1 cookie off by itself first to gauge how long your cookies will bake for so you don’t have to experiment with a full sheet of cookies. Remember, we’re only baking 1 sheet of cookies at a time for optimal results, and do keep in mind that the cookies will continue to finish cooking as they cool on the baking sheet once removed from the oven.
- One at a time: For best results, we’re baking 4 cookies on one sheet, one sheet at a time, at the center rack of the oven. Refrigerate the remaining dough while the sheet bakes.
Buttery, gooey, soft and chewy Oatmeal Scotchie Cookies. You’re going to LOVE these!
Levain Bakery-Style Oatmeal Scotchie Cookies
These Levain Bakery-Style Oatmeal Scotchie Cookies are crazy good and done in the style of the famed NYC bakery! Colossal in size and incredibly gooey with signature underbaked centers, they’re buttery and rich with brown sugar flavor thanks to butterscotch chips and a hint of cinnamon. So delicious!
Servings: 9 cookies
- 1 cup (2 sticks) COLD unsalted butter, cut into small cubes 226 grams
- 1 cup lightly packed light brown sugar 172 grams
- 1/2 cup granulated white sugar 95 grams
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup cake flour
- 1½ cups old-fashioned oats not instant oatmeal
- 2 cups all-purpose flour 253 grams
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3 cups butterscotch chips 517 grams
Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper; set aside.
In the bowl of a stand mixer, cream together the cubed cold butter and both sugars with the paddle attachment on low speed for 30 seconds. Increase speed to medium and continue beating for 30 seconds. Lastly, increase speed to medium-high and beat for an additional 30 seconds until light and fluffy. Scrape the bottom and sides of the bowl if needed.
Beat in the eggs, one at a time, followed by the vanilla extract. Lastly, add in the cake flour, oats, all-purpose flour, cornstarch, baking soda, salt, and ground cinnamon and mix on low speed until incorporated. Stir in the butterscotch chips. Chill the dough for 15 minutes.
Using a digital cooking scale for accuracy, measure out 6 oz of dough into a tall, rough and loosely packed dough ball. Place 4 dough balls staggered 3″ apart onto a baking sheet. Bake one sheet at a time in the center rack of the oven for 11-14 minutes or until the cookies appear dull and dry in texture, are light golden brown and appear set. Cookies will be underbaked and gooey in the center as is signature of Levain style cookies but will continue to finish cooking as they cool on the baking sheets, so do not over bake! Cool on the baking sheets for at least 30 minutes as the cookies are quite fragile while they’re hot. Keep remaining dough refrigerated while cookies bake.
My neighbors went nuts for these cookies and I know you guys will, too!
Have a super sweet day!