Oatmeal Butterscotch Chip Cookies
These Oatmeal Butterscotch Chip 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
- ½ cup Butter room tempreture
- ¾ cup Light Brown Sugar
- ½ cup Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1 ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 cups Old-Fashioned Rolled Oats
- 1 bag Butterscotch Chips
Preheat oven to 325 degrees.
In the bowl of a stand mixer with the paddle attachment, add the butter, brown sugar and granulated sugar and cream at medium speed until light and fluffy, or about 3-4 minutes.
Gradually add the egg 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 1 ¼" 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!
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