Description
Oatmeal Butterscotch Cookies are the perfect combination of chewy oatmeal and sweet, melt-in-your-mouth butterscotch chips. These cookies are warm, comforting, and full of flavor—ideal for any occasion. A must-try treat for fans of classic oatmeal cookies with a delicious twist!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 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 1/2 teaspoons ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 cup butterscotch chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 3 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until fully incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the oats and butterscotch chips: Stir in the oats, butterscotch chips, and chopped nuts (if using) until evenly distributed.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies: Bake for 10-12 minutes, or until the edges are golden and the centers are set. The cookies will continue to firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy warm or store in an airtight container for up to one week.
Notes
- For chewier cookies, remove them from the oven just before they become golden brown and let them cool on the baking sheet.
- You can substitute the butterscotch chips with chocolate chips or a mix of both if you prefer.
- If you don’t have walnuts or pecans, you can skip them or use other nuts like almonds.
- These cookies freeze well. Just store them in an airtight container and they’ll stay fresh for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0g