Oatmeal Butterscotch Cookies
An oatmeal butterscotch cookie recipe that is quick and easy to make. It uses melted butter so the dough is a cinch to throw together as well. You can make them with just a whisk and a mixing bowl.
Servings: 48 cookies (or 20-22 large)
- 2 cups (240 g) all purpose flour *spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
- 1 cup (213 g) packed light brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups (200 g) old-fashioned oats
- 2 cups (340 g) butterscotch chips
Prep oven and pans. Position a rack in the center of your oven, and pre-heat your oven to 350°F (177°C). Line a baking sheet with parchment paper (or silicone baking mat, or grease with cooking spray). Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, salt, and cinnamon. Set aside. Combine wet and dry ingredients. In a second mixing bowl whisk together your melted butter and sugars until evenly combined, about 1-2 minutes. Add in your eggs and vanilla. Whisk to combine.
Combine wet and dry mixtures.. Add in your dry ingredients, and stir with a spatula or wooden spoon to combine. Be careful to not overmix.
Add oats and mix-ins. With a wooden spoon or spatula, stir in your oats, butterscotch chips until evenly mixed throughout.
Scoop and bake. Use a 1-inch (small) cookie scoop (or about 1 1/2 tablespoonfuls) scoop 12 cookies and place about 2 inches apart onto a cookie sheet. Bake on the middle rack in the preheated 350°F for 10-12 minutes for until edges are set and golden brown and middles still look slightly soft, and puffy but dry. Cool cookies. Remove baking sheets from the oven and allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
- Storage: Store these cookies, covered at room temperature, for up to a week. Any longer and I would freeze them.
- Freeze: Scoop the cookies onto a cookie sheet, and freeze solid, about 1 hour, then place into a sealable plastic bag and freeze for up to 3 months. You can bake frozen, without thawing, but add on a few extra minutes of baking time. Or to freeze baked cookies for up to 3 months too. Allow the cookies to cool completely before freezing in a sealable bag. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
- Butter: If using salted butter, use only 1/2 teaspoon salt.
- Larger cookies: Using a large scoop (or a 1/4 cup), scoop your cookies on to a parchment paper lined cookie sheet and flatten with your hand until about 1/2-inch thickness. Space about 2-3 inches apart. Place 6-8 cookies on one sheet. Bake for about 15-18 minutes until edges are set and golden brown and tops are dry but puffy.
- Vanilla: Pure vanilla extract is best for flavor, but imitation vanilla extract will also work.
- Oats: You can use either old-fashioned oats or quick oats, but I prefer the texture of old-fashioned.
Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 80mg | Potassium: 40mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg