Oatmeal Butterscotch Cookies are an old-fashioned oatmeal cookie recipe that never lasts long in my house. This is a simple and tasty butterscotch cookie everyone adores!
Course: Dessert
Cuisine: American
Servings: 243-inch cookies
Calories: 216kcal
Ingredients
3/4cupbuttersoftened
1/2cupwhite sugar
1cuplight brown sugar
2eggs
1teaspoonvanilla extract
1 1/4cupsall-purpose flour *
1teaspoonbaking soda
1/2teaspoonkosher salt
3cupsold-fashioned rolled oats
1 2/3cups(approximately 11 oz) butterscotch chips
Instructions
Preheat oven to 350°F. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well.
Use a medium size cookie scoop (about a tablespoon in size) to drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely.
Notes
If you are using whole wheat flour, increase the total amount of flour to 1 1/2 cups.The finished cookies freeze well and the dough also freezes well. When baking the cookie dough straight from the freezer, allow a few extra minutes for the baking.