Description
These Oatmeal Butterscotch Cookies are soft, chewy, and loaded with sweet butterscotch chips, offering a delightful combination of warm cinnamon and hearty oats. Perfect as an afternoon treat or a comforting dessert, these cookies bake up golden with a slightly crispy edge and chewy center.
Ingredients
Cookie Dough
- ¾ cup unsalted butter (room temperature)
- 1 cup brown sugar (packed, about 200 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups large rolled oats
- 1¼ cups all purpose flour (about 160 grams)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups butterscotch chips (about 210 grams)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the room temperature butter and brown sugar together until the mixture is light, fluffy, and well incorporated, approximately 3 to 4 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until the batter is smooth and creamy, which helps bind the ingredients together.
- Combine Dry Ingredients: Gradually add the rolled oats, all-purpose flour, ground cinnamon, baking powder, baking soda, and salt to the bowl. Stir until all ingredients are fully combined. Fold in the butterscotch chips evenly throughout the dough.
- Portion the Dough: Drop heaping tablespoon-sized spoonfuls of dough (or use a 2 tablespoon cookie scoop) onto the parchment-lined baking sheets, spacing them about 2 inches apart. For thinner, chewier cookies, gently press each dough mound down slightly.
- Bake the Cookies: Bake in the preheated oven for 8 to 9 minutes. Cookies are done when edges are beginning to brown and the centers are almost set but still a bit glossy, as they will firm up while cooling.
- Cool and Store: Let the cookies sit on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely. Store fully cooled cookies in an airtight container for up to 1 week or freeze them for up to 3 months.
Notes
- For a chewier cookie, press the dough slightly before baking.
- If you prefer thicker cookies, do not press down the dough balls.
- Make sure the butter is softened to room temperature for better creaming with sugar.
- Store cookies in an airtight container at room temperature or freeze for longer freshness.
- You can substitute butterscotch chips with white chocolate chips for a different flavor.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate cleanup.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
