Oatmeal Butterscotch Cookies
Delightfully chewy oatmeal butterscotch cookies combining hearty oats and sweet butterscotch chips, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use the spoon-and-level method for best results.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Should be softened but not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients
- 2 cups rolled oats
- 1 cup butterscotch chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture to the butter and sugar mixture, mixing until just combined.
- Stir in the rolled oats until evenly distributed, then fold in the butterscotch chips.
Baking
- Drop dollops of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until edges are lightly golden; centers may be soft but will firm up as they cool.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For better cookie texture, allow dough to chill for at least 30 minutes before baking. Consider adding nuts or other types of chocolate chips for variation.