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Oatmeal Butterscotch Cookies

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Chewy, golden, and packed with gooey butterscotch chips, these Oatmeal Butterscotch Cookies are the perfect blend of rustic oats and caramel sweetness—a cozy treat for any occasion.

Ingredients

  • Unsalted Butter: 1 cup (softened)
  • Brown Sugar: 1 cup (packed)
  • Granulated Sugar: 1/2 cup
  • Eggs: 2 large
  • Vanilla Extract: 2 teaspoons
  • All-Purpose Flour: 1 1/2 cups
  • Baking Soda: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Ground Cinnamon: 1/2 teaspoon
  • Old-Fashioned Rolled Oats: 3 cups
  • Butterscotch Chips: 1 1/2 cups

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Combine Ingredients: In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla, beating until smooth.
  3. Prepare Your Cooking Vessel: In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually mix dry ingredients into wet ingredients.
  4. Assemble the Dish: Stir in oats and butterscotch chips by hand until evenly combined.
  5. Cook to Perfection: Drop spoonfuls or scoop dough onto prepared sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are golden and centers are just set.
  6. Finishing Touches: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.
  7. Serve and Enjoy: Enjoy warm with a glass of milk or cool completely for chewy perfection.

Notes

  • Use old-fashioned oats for the best chewy texture.
  • Chill dough for thicker cookies with less spread.
  • Don’t overbake—edges should be golden, centers just set.

Nutrition

Find it online: https://dishmio.com/oatmeal-butterscotch-cookies/