Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies - Perfectly chewy cookies filled with old-fashioned oats and creamy butterscotch chips. These are one of my favorite Christmas cookies and are perfect for holiday baking, gifting, or for whipping up anytime you want a sweet treat!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 185

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

2 sticks unsalted butter 1 cup
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 cups Old Fashioned Rolled Oats
1 package butterscotch chips about 2 cups

Instructions

Preheat oven to 375 degrees. In a large mixing bowl, cream together the softened butter and sugars using an electric mixer until smooth. Add in the eggs and vanilla.
In a smaller bowl, combine the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the creamed mixture, beating until smooth. Carefully stir in the rolled oats and butterscotch chips by hand.
Use a large cookie scoop to portion the cookie dough into balls (about 2 Tablespoons each). Place the cookie dough balls at least 2 inches apart on a parchment paper lined baking sheet. You can also add a few more butterscotch chips to the top of your dough balls before baking for a pretty look on top.
Bake in the preheated oven for 9-11 minutes. Remove from the oven and allow the cookies to cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.

Video

Notes

Only use old-fashioned rolled oats. Other types of oats, including quick oats and instant oats, just won't give your cookies that delicious chewy texture.

Line your cookie sheets with parchment paper. This will help your cookies to bake evenly and prevents excessive spreading. It also makes clean-up nice and easy.

Substitutions: Feel free to use chocolate chips instead and make Oatmeal Chocolate Chip Cookies! You could also use dried fruit like raisins or dried cranberries, or even chopped nuts like pecans or walnuts in place of the butterscotch chips.

Store baked and cooled cookies in an airtight container on the counter for up to 3 days. You can also freeze your cookies in a freezer safe container or ziploc bag for up to three months. Thaw on the counter top before enjoying.

Nutrition