Oatmeal Butterscotch Cookies Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
36 cookies
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Calories
164 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Butterscotch Cookies Recipe
Description
The Oatmeal Butterscotch Cookies Recipe uses a combination of all-purpose flour, baking powder, baking soda, cinnamon, and salt for the dry base. Brown and granulated sugars are creamed with softened unsalted butter until fluffy, then mixed with vanilla and eggs. The dry ingredients are incorporated carefully to avoid overmixing, followed by quick oats and butterscotch chips added last.
Baking in 1.5 tablespoon-sized portions spaced apart allows the cookies to spread evenly. They bake until the edges are golden but centers remain soft, creating a chewy texture typical of oatmeal cookies. The butterscotch chips add rich sweetness with a buttery smoothness contrasting the rustic oats and cinnamon.
These cookies make a good treat for snack time, pairing well with milk or coffee. Cooling on baking sheets before moving preserves their gentle texture.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup butter softened, unsalted
- 2 teaspoons vanilla extract
- 2 large egg
- 1 1/4 cup quick oats
- 11 ounces butterscotch chips
Instructions
- Preheat the oven to 350 degrees F and line several cookie sheets with parchment paper. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- Using an electric mixer and a separate bowl, cream the butter and both sugars together until light and fluffy, 3-5 minutes. *Don't cut the time short here.
- Add the vanilla and eggs to the butter mixture and beat to combine. Then slowly add the flour mixture until just combined.
- Scrape the bowl and beat on low, adding the oats and butterscotch chips.
- Using a tablespoon, drop the cookie dough in 1 1/2-tablespoon portions onto the cookie sheets. Make sure they are spaced 2-3 inches apart for spreading.
- Bake the cookies for 10-11 minutes, until the edges are golden, but the centers still seem soft. Cool completely on the baking sheets before moving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 164kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 95mg | 4% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 175IU | 4% |
| Calcium | 18mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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