Oatmeal Butterscotch Cookies
Deliciously chewy oatmeal butterscotch cookies that combine oats and butterscotch for a delightful treat, perfect for snacks or desserts.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup butterscotch chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- In another bowl, combine flour, baking soda, and salt, then gradually add this mixture to the wet ingredients, blending well.
- Fold in rolled oats and butterscotch chips until evenly distributed.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, ensuring space between each cookie.
Baking
- Bake in the preheated oven for 10-12 minutes until the edges are golden brown; the centers may look slightly undercooked.
- Allow cookies to rest on baking sheets for a few minutes before transferring to a wire rack to cool completely.
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Notes
For a chewier cookie, consider adding an extra half cup of rolled oats. Chilling the dough before baking helps prevent excessive spreading. Experiment with mixing butterscotch chips with chocolate chips, and try adding nuts or dried fruits for variations.