Oatmeal Butterscotch Cookies
Deliciously chewy oatmeal cookies with sweet butterscotch chips, perfect for snacks or desserts.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is softened for easy creaming.
- 3/4 cup brown sugar, packed Use packed brown sugar for additional moisture.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Room temperature eggs mix better.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda Ensure it's fresh for best results.
- 1 teaspoon salt Adjust if using salted butter.
- 3 cups rolled oats Rolled oats provide chewiness.
- 1 cup butterscotch chips Can substitute with chocolate chips for variation.
- 1/2 cup chopped nuts (optional) Nuts add crunch; walnuts or pecans work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring just until combined.
- Fold in the rolled oats and butterscotch chips until evenly blended. Add nuts if using.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are lightly golden. The centers should appear soft.
- Remove from the oven and cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
For extra chewiness, chill the dough for 30 minutes before baking. Store in an airtight container for up to a week, or freeze for longer preservation.