Oatmeal Butterscotch Cookies

Introducing, my husband's favorite cookie of all time! These Oatmeal Butterscotch Cookies are loaded with old fashioned oats, delicious butterscotch chips, and a hint of cinnamon. They're soft, chewy, and absolute perfection!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 9

Chill Time 1

Total Time 1 24

Servings cookies

Calories 244kcal

Author Whitney Wright

Equipment

Ingredients

1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter softened to room temperature
1 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
3 1/4 cups old fashioned oats
1 3/4 cups butterscotch chips

Instructions

In a medium sized bowl whisk the flour, cinnamon, baking soda, and salt. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment cream the butter, brown sugar, and sugar on medium speed for 2-3 minutes. Scrape down the sides of the bowl as needed.
Add the eggs and vanilla extract and mix until fully combined. Scrape down the sides of the bowl with a spatula to ensure everything is evenly combined.
Add the dry ingredients to the wet ingredients. Turn the mixer to low speed and mix until barely combined. Add the oats and butterscotch chips and mix again. The dough will be thick.
Cover the bowl and chill the dough for 1 hour.
Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
Using a 3 tablespoon cookie scoop, scoop the balls of dough onto the parchment leaving 2 inches between each cookie.
Bake cookies for 9-12 minutes or until lightly browned on the sides. The centers will look fairly soft, but that’s ok, the cookies will set up as they cool.
Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Butter: you can use salted butter if you'd like, just make sure to reduce the salt to 1/2 teaspoon.

Old Fashioned Oats: I haven't made these using quick cooking oats so I don't know how they will turn out. They are delicious with the old fashioned oats though because it adds a lot of texture.

Storing: Store in an airtight container for 5 days.

Freezing: You can freeze the cookies and the cookie dough. I prefer to scoop the dough into cooking dough balls then place them in an airtight container or freezer-safe ziplock bag. When ready to bake, preheat the oven and place the frozen dough ball on the cookie sheet and bake for 9-12 minutes or until edges are set and the center still looks slightly soft. You can also bake the cookies then freeze them by placing the cookies in an airtight container or freezer-safe ziplock bag.

Can use a smaller 2 T sized cookie scoop, but will bake for less time.

Nutrition