Chewy Oatmeal Butterscotch Cookies

These chewy oatmeal butterscotch cookies are soft, chewy and loaded with butterscotch chips. They have a wonderful old-fashioned oatmeal cookie flavor. For more cookie recipes, try these 4th of July Firecracker Cookies.

Ingredient List

For the Cookie Dough:

¾ cup butter, softened
½ cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups old-fashioned rolled oats
1 package (11 ounces) butterscotch baking chips

Instructions

For the Cookies

Preheat oven to 350 oF. Line baking sheet with silicone baking mat.
In large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add sugars and continue beating mixture about 4-5 minutes.
Add eggs and vanilla; beat until smooth again.
In medium bowl, stir together flour, baking soda, salt and oats. Gradually add to the wet ingredients, stirring until fully combined. Fold in butterscotch chips.
Drop by tablespoonful onto prepared baking sheet. Bake for 9-10 minutes.
Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the baking sheet for 5-10 minutes, allowing them to finish baking without overcooking.
When the cookies are firm enough to handle, transfer them to a wire cooling rack to cool completely. Store in an airtight container.
Craving some new and fun cookie recipes? Try these Springy Lemon Cookies, Sunflower Blossom Cookies, or these Salted Peanut Cookies for fun new additions to your cookie recipe collection!

Instructions

Step 1 of

Preheat oven to 350 oF. Line baking sheet with silicone baking mat.
In large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add sugars and continue beating mixture about 4-5 minutes.
Add eggs and vanilla; beat until smooth again.
In medium bowl, stir together flour, baking soda, salt and oats. Gradually add to the wet ingredients, stirring until fully combined. Fold in butterscotch chips.
Drop by tablespoonful onto prepared baking sheet. Bake for 9-10 minutes.
Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the baking sheet for 5-10 minutes, allowing them to finish baking without overcooking.
When the cookies are firm enough to handle, transfer them to a wire cooling rack to cool completely. Store in an airtight container.
Craving some new and fun cookie recipes? Try these Springy Lemon Cookies, Sunflower Blossom Cookies, or these Salted Peanut Cookies for fun new additions to your cookie recipe collection!