These butterscotch oatmeal cookies are now one of my favorite cookie recipes! I love anything butterscotch flavored, and the oatmeal makes them chewy and soft.
As the oatmeal lover I am, you can imagine how much I like oatmeal cookies. Oats have this wonderful taste and texture that leads to the perfect chewy-in-the-middle cookie. (Dare I use the word M-O-I-S-T to describe them?)
I was brainstorming my ideal oatmeal cookie recipe. These Super Oatmeal Cookies are made with oat flour, flax, carrots, apple, and pumpkin and are great for breakfast.
But, I wanted something sweet and chewy for more of a dessert cookie. I remembered the butterscotch chips we used to have by the pound bag at Great Harvest and knew that the butterscotch – oats combo was my all-time favorite.
Some might call them Oatmeal Scotchies, but this butterscotch oatmeal cookies recipe is one to bring to all of your cookie exchanges this year.
Thanks to KERF contributor Kelly for bringing these cookies to life!
Butterscotch Oatmeal Cookies Recipe
These cookies are chewy and chunky and a bit hearty from the oats. There is a hint of cinnamon and vanilla but the butterscotch flavor does most of the talking.
If you don’t have or like butterscotch chips, you can easily sub in peanut butter chips, chocolate chips, white chocolate chips – or a mix of everything!
A stand mixer will help cream the sugar and butter with the wet ingredients, but you can also use a hand mixer.
The recipe yields about 27 cookies, so make the recipe in two batches with a baking time of 10-12 minutes each. You’ll be eating warm cookies in no time!
Ingredients
- 1 1/4 sticks (10 Tbsp) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 large egg, at room temperature
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup butterscotch morsels
- 1 teaspoon ground cinnamon
How To Make Butterscotch Oatmeal Cookies
Step 1:
Preheat your oven to 325°F and line baking sheets with parchment paper.
Step 2:
Blend the softened butter until it achieves a creamy consistency.
Step 3:
Add the granulated sugar and the brown sugar to the bowl, then beat until the mixture attains a smooth texture.
Step 4:
Add eggs, milk, and pure vanilla extract and blend. Avoid over-mixing.
Step 5:
In a separate large bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon.
Step 6:
Gradually introduce the dry ingredients into the wet ingredients, stirring well until a dough forms.
Step 7:
Add the old-fashioned rolled oats incrementally, ensuring they become well integrated into the dough.
Step 8:
Gently fold in the butterscotch chips, reserving a portion for later use.
Step 9:
Portion cookie dough on baking sheet
Using an ice cream scoop of approximately 2 tablespoons of dough, place portions of cookie dough onto the prepared cookie sheets.
Leave about 2 inches of space between each cookie. Sprinkle the reserved butterscotch chips on top of each cookie.
Step 10:
Bake in the preheated oven for 10-12 minutes
Or until the edges turn golden brown while the center remains slightly soft.
Step 11:
Cool on a wire rack
Remove the cookies from the oven and allow them to cool on the baking sheets for 10 minutes. Afterward, transfer them to a wire cooling rack to cool completely.
Step 12:
Store and enjoy!
Store the Butterscotch Oatmeal Cookies in an airtight container to keep them fresh and delicious. Enjoy!
Butterscotch Oatmeal Cookies
Ingredients
- 1 1/4 sticks unsalted butter softened
- 1/2 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 large egg at room temperature
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup butterscotch chips
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 325°F and line baking sheets with parchment paper.
- In a generous mixing bowl, blend the softened butter until it achieves a creamy consistency.
- Add the granulated sugar and the brown sugar to the bowl, then beat until the mixture attains a smooth and cohesive texture.
- Incorporate the room-temperature egg, milk, and pure vanilla extract, ensuring a thorough but gentle blending. Avoid over-mixing to preserve the cookie's texture.
- In a separate bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually introduce the dry ingredients into the wet mixture, stirring well until a harmonious dough forms.
- Add the old-fashioned rolled oats incrementally, ensuring they become well integrated into the dough.
- Finally, gently fold in the butterscotch chips, reserving a portion for later use.
- Using an ice cream scoop or approximately 2 tablespoons of dough, place portions of cookie dough onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Sprinkle the reserved butterscotch chips on top of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown while the center remains slightly soft.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 10 minutes. Afterward, transfer them to a wire cooling rack to cool completely.
- Store the Butterscotch Oatmeal Cookies in an airtight container to keep them fresh and delicious. Enjoy!
The best cookie jar!
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