Oatmeal Butterscotch Cookies
User Reviews
5
Oatmeal Butterscotch Cookies
Description
Oatmeal Butterscotch Cookies bring together the hearty chew of rolled oats and the mellow, caramel-like sweetness of butterscotch chips. The cookie dough is prepared by creaming softened butter with both granulated and brown sugars to balance sweetness and moisture, then incorporating eggs and vanilla for richness. Dry ingredients include flour, baking soda, salt, and cinnamon, which adds a subtle spice. Once combined, rolled oats and butterscotch chips are gently folded in to maintain texture.
The dough is portioned into tablespoons-sized balls, spaced out on parchment paper-lined sheets to control spreading. Baking at a moderately high temperature encourages lightly crisp edges while keeping the center soft and chewy. Cooling on the pan briefly before transferring to a rack allows the cookies to firm up without becoming hard.
This cookie recipe is versatile; by substituting butterscotch chips with chocolate chips or dried fruits, you can customize flavors. These cookies store well at room temperature in an airtight container for a few days, and they freeze well for longer storage.
Ingredients
- 2 unsalted butter 1 cup, sticks (units not specified
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 cups rolled oats old fashioned
- 1 butterscotch chips about 2 cups, package
Instructions
- Preheat oven to 375 degrees. In a large mixing bowl, cream together the softened butter and sugars using an electric mixer until smooth. Add in the eggs and vanilla.
- In a smaller bowl, combine the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the creamed mixture, beating until smooth. Carefully stir in the rolled oats and butterscotch chips by hand.
- Use a large cookie scoop to portion the cookie dough into balls (about 2 Tablespoons each). Place the cookie dough balls at least 2 inches apart on a parchment paper lined baking sheet. You can also add a few more butterscotch chips to the top of your dough balls before baking for a pretty look on top.
- Bake in the preheated oven for 9-11 minutes. Remove from the oven and allow the cookies to cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.
Notes
- Use only old-fashioned rolled oats to achieve the intended chewy texture; quick or instant oats alter the consistency.
- Line baking sheets with parchment paper to prevent excessive spreading and ensure even baking, while easing cleanup.
- Butterscotch chips can be replaced with chocolate chips, dried cranberries, raisins, or chopped nuts for variation.
- Store cooled cookies in an airtight container at room temperature for up to three days or freeze for up to three months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 164mg | 7% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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