Oatmeal Scotchies were a favorite cookie of mine growing up. They were one of the few baking treats that had those elusive and rarely used butterscotch chips. These Oatmeal Scotchies with a Maple, Bacon, and Ginger Twist is a more adult take on one of my childhood favorites. [This post contains affiliate links]  Jump to Recipe

I think on some level, many of us make cookies because we actually have a craving for the dough. And oatmeal cookie dough is my all time favorite. I like it better than the baked cookies. There are some days when my craving for oatmeal cookie dough is beyond strong.

When I first was diagnosed with ulcerative colitis I went through a whole bunch of diets to try and help improve my symptoms. At one point, I was on a grain-gluten-refined sugar-soy-high carb-lactose free diet (otherwise known as the Specific Carbohydrate Diet).

I was really missing being able to satisfy my cookie dough craving so I tried my hand at baking with a lot of new ingredients I had never used before. After selecting a recipe on Pinterest I came away surprised at how tasty the cookie was, although the texture still wasn’t really the same.

But it had pieces of bacon in it. Even though I’m not on any diet now, I still remember that bacon cookie I had once. So this time when my oatmeal cookie dough craving hit, I spiced it up some in honor of that explorative diet cookie.

Oatmeal Scotchies with a Maple, Bacon, and Ginger Twist

Maple syrup goes very well with the butterscotch chips and enhances the maple flavor of pan-fried bacon.

The bacon adds a peppery and salty kick that goes so well with the very sweet butterscotch chips. You can fry the bacon the day of, but I like to use leftover bacon from another meal.

I began having some problems with butterscotch chips from certain brands but I’ve come to rely on Guittard’s Butterscotch Chips. They don’t get all gummy and weird during baking and I like their flavor the best.

Crystalized ginger chips can be both sweet and spicy. The smaller chips melt into the dough and provide a sweet ginger taste. But beware, the bigger chunks can provide some ginger heat (which I like but it’s still good to warn people).

Enjoy the rest of your week and some oatmeal cookie dough. I mean cookies.

Are You a Cookie Monster?

Check out these other cookie recipes if you’re a cookie monster like me!

Pistachio Ice Cream Sandwiches with Thin Mint Cookies

Matcha Frosted Sugar Cookies

Snicker Doodle Cookies

Cheescake Cookies

Peppermint Ritz Cracker Cookies

Love at First Bite Butter Cookies

Ritz Cracker Chocolate Peanut Butter Cookies

5 from 2 votes

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Maple Bacon Ginger Oatmeal Scotchies

Oatmeal Scotchies get a sweet and spicy twist by using maple syrup instead of sugar, crisp bacon, and crystallized ginger nibs. Oatmeal and butterscotch never tasted so good!

Course Desserts

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 40 cookies

Calories 155 kcal

Author Megan Wells

Ingredients

• 1 and 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup butter
• 1/2 cup maple syrup
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups quick or old fashioned oats
• 12 ounce package butterscotch baking chips
• 1/2 cup crystallized ginger chips
• 1/2 cup bacon bits, crisply fried

Instructions

1. Preheat oven to 375 degrees Fahrenheit. 

2. Combine flour, baking soda, salt, and cinnamon in a small bowl.
3. Beat butter, maple syrup, brown sugar, eggs, and vanilla together until smooth.
4. Gradually beat in the flour mixture.
5. Stir in the oats, morsels, ginger chips, and bacon.
6. Drop rounded tablespoons onto baking sheets and bake 10 to 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to a cooling rack.

Recipe Notes

I suggest actually leaving these cookies out. They lost their crispiness when stored in a zip lock bag and cookie jar.