Oatmeal Butterscotch Cookies Recipe
These butterscotch chip oatmeal cookies are loaded with butterscotch chips, brown sugar and oats, making them epically soft, chewy and flavorful. This is sure to become your new favorite oatmeal cookie recipe.
Servings: 4 Dozen
Calories: 150kcal
Ingredients
- 1/2 cup butter room tempreture
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 11 ounces butterscotch chips
Instructions
- Preheat oven to 325 degrees F.
- In the bowl of a stand mixer with the paddle attachment, add the butter, brown sugar, and sugar and cream at medium speed until light and fluffy, or about 3-4 minutes.
- Gradually add the eggs and vanilla and beat on low until the eggs are fully incorporated (you may need to stop and scrape down the sides).
- In a separate large bowl, combine the flour, baking soda, and salt and whisk. Add the dry ingredients into the butter mixture then mix on low speed until almost completely combined. Add the oats and butterscotch chips and mix by hand using a rubber spatula until completely incorporated. Do not overmix.
- Scoop and roll the dough into 1¼" balls and place on ungreased baking sheets about 2" apart.
- Bake for 8-10 minutes, or until the edges begin to turn golden brown. Once baked, remove from the oven and let cool for 1 minute on the baking sheets before transferring to a wire rack to cool completely. Enjoy!
Notes
Storing instructions: store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 2 months.
Nutrition
Serving: 2cookie | Calories: 150kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 91mg | Potassium: 60mg | Fiber: 1g | Sugar: 11g | Vitamin A: 141IU | Calcium: 16mg | Iron: 1mg