Hello, dear readers! Today, I’m excited to share with you a delightful treat that combines the hearty goodness of oatmeal with the rich sweetness of butterscotch: Oatmeal Butterscotch Cookies. These cookies are perfect for any occasion, whether you’re looking for a comforting snack, a quick dessert, or a treat to share with friends and family. The chewy texture of oatmeal combined with the melt-in-your-mouth butterscotch chips creates a cookie that is both satisfying and addictive.
Why This Recipe is Perfect for You
Oatmeal Butterscotch Cookies are an excellent choice for anyone who loves classic, homemade cookies with a twist. They are easy to make, and the ingredients are simple and likely already in your pantry. These cookies are perfect for those who enjoy a bit of nostalgia, as they bring back memories of traditional oatmeal cookies but with an exciting butterscotch upgrade. Plus, they’re great for bake sales, holiday cookie swaps, or just as a delightful treat with your afternoon coffee.
ingredients
Before we start baking, let’s gather all the ingredients needed for these scrumptious cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 2/3 cups butterscotch chips
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Step 2: Prepare the Wet Ingredients
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Step 4: Add Oats and Butterscotch Chips
Stir in the rolled oats and butterscotch chips until evenly distributed throughout the dough.
Step 5: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Step 6: Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you prefer to make a large batch, you can also freeze the baked cookies for up to 3 months. Just thaw them at room temperature before enjoying.