Description
These Oatmeal Butterscotch Cookies are soft, chewy, and packed with warm, comforting flavors. The combination of hearty oats and sweet butterscotch chips creates a delicious cookie perfect for snacking or dessert. Enjoy them with a glass of milk or a warm cup of coffee!
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for extra warmth)
- 3 cups old-fashioned oats
- 1 1/2 cups butterscotch chips
Instructions
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Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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Mix Wet Ingredients:
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
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Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
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Mix the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the oats and butterscotch chips.
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Shape the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake:
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Serve and Enjoy:
- Enjoy warm or store in an airtight container for up to a week.
Notes
- For a crispier cookie, bake for an extra 2 minutes.
- You can substitute half of the butterscotch chips with chocolate chips for a twist.
- If you prefer a softer texture, use quick oats instead of old-fashioned oats.
Nutrition
- Serving Size: 1 cookie
- Calories: ~140 kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg