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Oatmeal Butterscotch Cookies

These chewy Oatmeal Butterscotch Cookies combine the warmth of oats with the sweet touch of butterscotch, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Can substitute with coconut oil for a dairy-free version.
  • 1 cup brown sugar, packed Dark brown sugar can be used for a richer flavor.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour Whole wheat flour can be used instead for a healthier twist.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins
  • 3 cups old-fashioned oats
  • 1 cup butterscotch chips Chocolate chips can be used as a substitute.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, mix together the flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture until just incorporated.
  5. Fold in the oats and butterscotch chips until evenly distributed.
  6. Drop spoonfuls of dough onto ungreased baking sheets, leaving space for spreading.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden but centers remain soft.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies pair well with milk or tea. Serve warm with a scoop of ice cream for an indulgent treat. Store leftovers in an airtight container at room temperature for up to a week or freeze for up to three months.