Oatmeal Butterscotch Cookies
User Reviews
5
Oatmeal Butterscotch Cookies
Description
This cookie recipe blends butter with granulated and packed brown sugar to create a creamy base. Eggs and vanilla contribute moisture and flavor. Dry ingredients including flour, baking soda, salt, and cinnamon are whisked separately then incorporated into the wet mixture, followed by old-fashioned or quick oats and butterscotch chips, which add sweet, buttery flavor bursts.
The cookie dough is rolled into one-inch balls and baked at 350°F until the edges turn lightly brown, yielding a soft yet slightly chewy texture. The use of cinnamon offers a gentle warmth that complements the butterscotch. These cookies can be cooled and stored or frozen once fully cool.
Adding 2 teaspoons of cornstarch, as suggested by a reader note, can help maintain a soft texture. The recipe yields approximately six dozen cookies, making it suitable for sharing or storing.
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 cup brown sugar firmly packed
- 2 egg
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 1/2 cups old-fashioned oats you can also use quick-cooking oats
- 11 ounces butterscotch chips approximately 1 3/4 cups
Instructions
- Preheat oven to 350 degrees.
- In a large bowl or electric mixer, blend butter, sugar, and brown sugar. Add eggs and vanilla and beat until creamy and smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add this dry mixture to the butter/sugar mixture and blend well.
- Mix in the oats. Stir in the butterscotch chips.
- Roll dough into 1-inch balls and place evenly on a lightly greased cookie sheet (non-stick cooking spray works best).
- Bake for 10 minutes or until lightly browning on the edges of the cookies. Place on a cooling rack.
- If you are going to freeze some of the cookies, wait until they are completely cooled, then place them in an airtight container or freezer-grade, sealed plastic bag.
- This recipe yields approximately 6 dozen cookies.
Notes
- Adding 2 teaspoons of cornstarch can help keep the cookies soft.
- Allow cookies to cool completely before freezing in an airtight container or freezer bag.
- The recipe makes about 6 dozen cookies, suitable for batch baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 92mg | 4% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 90IU | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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