Tropical Twist: Irresistible Pineapple Scotchies Recipe

Scotchies, those delightfully chewy and buttery cookies, get a tropical makeover with the addition of sweet and tangy pineapple! This recipe for Pineapple Scotchies takes the classic treat to a whole new level, offering a burst of sunshine in every bite. Whether you’re looking for a unique dessert to impress your friends, a fun baking project, or simply a delicious treat to brighten your day, these cookies are sure to become a new favorite.

## What are Scotchies?

Before we dive into the recipe, let’s quickly define what Scotchies are. Unlike crispy cookies, Scotchies are known for their soft, chewy texture. They are traditionally made with butter, brown sugar, oats, and often butterscotch chips, creating a rich, caramel-like flavor. The oats contribute to their characteristic chewiness and slightly rustic appearance. Our pineapple version retains these qualities while introducing a tropical twist.

## Why Pineapple Scotchies?

The idea of adding pineapple to Scotchies might sound unconventional, but trust me, it works beautifully! The pineapple adds a natural sweetness and a subtle tanginess that complements the richness of the butter and brown sugar. The slightly acidic nature of the pineapple also helps to tenderize the dough, resulting in an even softer and chewier cookie. Plus, the vibrant yellow color of the pineapple adds a visual appeal to these already tempting treats.

## Ingredients You’ll Need

Before you start baking, gather all the necessary ingredients. Here’s what you’ll need for this Pineapple Scotchies recipe:

* **Butter:** 1 cup (2 sticks) unsalted butter, softened to room temperature. Using softened butter is crucial for creating a smooth and creamy dough.
* **Brown Sugar:** 1 cup packed light brown sugar. Brown sugar contributes to the chewy texture and adds a caramel-like flavor.
* **Granulated Sugar:** 1/2 cup granulated sugar. Granulated sugar adds sweetness and helps to create a slightly crisp edge.
* **Eggs:** 2 large eggs. Eggs bind the ingredients together and add richness and moisture.
* **Vanilla Extract:** 1 teaspoon pure vanilla extract. Vanilla extract enhances the flavor of the cookies.
* **All-Purpose Flour:** 2 cups all-purpose flour. All-purpose flour provides the structure for the cookies.
* **Baking Soda:** 1 teaspoon baking soda. Baking soda helps the cookies to rise and become light and airy.
* **Salt:** 1/2 teaspoon salt. Salt balances the sweetness and enhances the other flavors.
* **Rolled Oats:** 3 cups old-fashioned rolled oats. Rolled oats are the key ingredient for Scotchies, contributing to their chewy texture.
* **Crushed Pineapple:** 1 cup crushed pineapple, well-drained. Make sure to drain the pineapple thoroughly to prevent the cookies from becoming soggy. You can use canned crushed pineapple or fresh pineapple that has been finely chopped.
* **Butterscotch Chips:** 1 cup butterscotch chips (optional, but highly recommended!). Butterscotch chips add a classic Scotchie flavor and complement the pineapple perfectly.

## Equipment You’ll Need

* **Mixing Bowls:** You’ll need at least two mixing bowls, one for wet ingredients and one for dry ingredients.
* **Electric Mixer:** An electric mixer (stand mixer or hand mixer) is highly recommended for creaming the butter and sugar and mixing the dough.
* **Measuring Cups and Spoons:** Accurate measuring is essential for successful baking.
* **Baking Sheets:** You’ll need at least two baking sheets to bake the cookies.
* **Parchment Paper or Silicone Baking Mats:** Lining the baking sheets with parchment paper or silicone baking mats prevents the cookies from sticking and makes cleanup easier.
* **Cookie Scoop (Optional):** A cookie scoop helps to create uniform cookies.
* **Wire Rack:** A wire rack is used to cool the cookies after baking.

## Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get baking! Follow these step-by-step instructions to make the most delicious Pineapple Scotchies:

**Step 1: Prepare the Pineapple**

If you are using canned crushed pineapple, drain it very well using a fine-mesh sieve. Press down on the pineapple with a spoon to remove as much excess liquid as possible. If you are using fresh pineapple, peel, core, and finely chop it. Then, drain it in a sieve as described above. This step is crucial to prevent the cookies from becoming soggy.

**Step 2: Cream Butter and Sugar**

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This process usually takes 3-5 minutes with an electric mixer. Creaming the butter and sugar incorporates air into the mixture, which helps to create a light and tender cookie.

**Step 3: Add Eggs and Vanilla**

Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure to scrape down the sides of the bowl as needed to ensure that all the ingredients are evenly incorporated.

**Step 4: Combine Dry Ingredients**

In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking the dry ingredients ensures that they are evenly distributed, which helps the cookies to rise properly.

**Step 5: Gradually Add Dry Ingredients to Wet Ingredients**

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.

**Step 6: Stir in Oats, Pineapple, and Butterscotch Chips**

Stir in the rolled oats, drained crushed pineapple, and butterscotch chips (if using) until evenly distributed throughout the dough. At this point, you can use a spatula or wooden spoon to mix the ingredients by hand, as the dough will be quite thick.

**Step 7: Chill the Dough (Optional but Recommended)**

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough helps to prevent the cookies from spreading too much during baking and allows the flavors to meld together.

**Step 8: Preheat Oven and Prepare Baking Sheets**

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

**Step 9: Scoop and Bake Cookies**

Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. If you didn’t chill the dough, the cookies may spread more, so be sure to leave enough space.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.

**Step 10: Cool Cookies**

Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

**Step 11: Enjoy!**

Once the cookies are completely cooled, they are ready to enjoy! Store them in an airtight container at room temperature for up to 3 days.

## Tips for Perfect Pineapple Scotchies

* **Use Room Temperature Butter:** Softened butter is essential for creaming with the sugar and creating a smooth dough.
* **Don’t Overmix the Dough:** Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Drain the Pineapple Thoroughly:** Excess moisture from the pineapple can make the cookies soggy. Drain it well before adding it to the dough.
* **Chill the Dough:** Chilling the dough helps to prevent the cookies from spreading too much during baking and allows the flavors to meld together.
* **Don’t Overbake the Cookies:** Overbaking can result in dry cookies. Bake until the edges are golden brown and the centers are set.
* **Store Properly:** Store the cookies in an airtight container at room temperature to maintain their freshness and chewiness.

## Variations and Additions

* **Nuts:** Add chopped walnuts, pecans, or macadamia nuts for extra flavor and texture.
* **Coconut:** Add shredded coconut for an even more tropical flavor.
* **White Chocolate Chips:** Substitute white chocolate chips for the butterscotch chips, or use a combination of both.
* **Spices:** Add a pinch of cinnamon, nutmeg, or ginger for a warm, spicy flavor.
* **Lime Zest:** Add lime zest for a burst of citrusy flavor that complements the pineapple.

## Serving Suggestions

These Pineapple Scotchies are delicious on their own, but here are a few serving suggestions to elevate your experience:

* **With Ice Cream:** Serve warm Pineapple Scotchies with a scoop of vanilla ice cream or coconut ice cream for a decadent dessert.
* **With Coffee or Tea:** Enjoy these cookies with a cup of coffee or tea for a perfect afternoon treat.
* **As a Gift:** Package the cookies in a decorative tin or box and give them as a thoughtful homemade gift.
* **At a Party:** These cookies are a great addition to any party or gathering.

## Nutrition Information (Approximate)

* Calories: 150-200 per cookie (depending on size and ingredients)
* Fat: 8-12g
* Saturated Fat: 5-7g
* Cholesterol: 25-35mg
* Sodium: 75-100mg
* Carbohydrates: 20-25g
* Sugar: 12-15g
* Protein: 2-3g

*Please note that this is an estimate and can vary depending on the specific ingredients and portion sizes used.*

## Make Ahead Instructions

The dough for these Pineapple Scotchies can be made ahead of time and stored in the refrigerator for up to 2 days. Simply wrap the dough tightly in plastic wrap. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking. You can also freeze the dough for up to 2 months. Thaw the dough in the refrigerator overnight before scooping and baking.

## Conclusion

These Pineapple Scotchies are a delightful twist on a classic cookie, offering a burst of tropical flavor in every bite. With their soft, chewy texture and the perfect balance of sweetness and tanginess, they are sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible cookies! Your taste buds will thank you.