Oatmeal Butterscotch Cookies
Delightful cookies that combine chewy oatmeal with sweet butterscotch, perfect for any occasion.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup butterscotch chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and continue mixing until combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the rolled oats and butterscotch chips, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon, scoop out rounded portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly browned and the centers look set.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For chewier cookies, chill the dough for 30 minutes before baking. Store in an airtight container for up to one week.