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 Chocolate Crinkle Cookies!
Servings 24 servings
Baking Temp 350°F
Equipment
- Baking Sheet
- Silicone baking mat
- Electric mixer with large bowl
- Medium bowl
- Cooling racks
Ingredients
- ¾ cup butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.25 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.