Oatmeal Butterscotch Cookies
These chewy oatmeal butterscotch cookies are loaded with comforting oats and rich butterscotch chips. A quick, no-chill recipe perfect for cookie lovers of all ages.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups & spoons
- Baking sheets
- Cooling rack
Ingredients
- - 1 cup 2 sticks unsalted butter, softened
- - ¾ cup granulated sugar
- - ¾ cup packed brown sugar
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1 ¼ cups all-purpose flour
- - 1 teaspoon baking soda
- - ½ teaspoon ground cinnamon
- - ½ teaspoon salt
- - 3 cups old-fashioned rolled oats
- - 1 ¾ cups butterscotch chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets or leave ungreased.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Stir in oats and butterscotch chips until evenly distributed.
- Drop dough by rounded tablespoons onto baking sheets.
- Bake for 8–10 minutes or until edges are lightly golden.
- Cool on baking sheet for 2 minutes, then transfer to wire rack to cool fully.
Notes
- For extra depth, sprinkle sea salt over the cookies right after baking.
- Freeze raw dough balls for fresh cookies on demand.
- Freeze raw dough balls for fresh cookies on demand.