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Oatmeal Butterscotch Cookies

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These oatmeal butterscotch cookies are chewy, buttery, and packed with sweet butterscotch chips. With a hearty texture from oats and a rich flavor, they’re a comforting treat perfect for any occasion.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 (11-ounce) package butterscotch chips

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the creamed mixture and mix until just combined.
  6. Stir in oats and butterscotch chips until evenly distributed.
  7. Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 8–10 minutes or until edges are golden brown and centers are set.
  9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

  • Use old-fashioned oats for best texture; quick oats may make cookies less chewy.
  • Do not overbake—cookies may look slightly underdone when you take them out but will continue cooking on the baking sheet.
  • Store in an airtight container for up to 5 days or freeze for longer storage.

Nutrition

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