Butterscotch Oatmeal Cookies
These irresistible cookies perfectly balance the hearty texture of oats with rich, caramel-like butterscotch morsels that melt in your mouth. A timeless recipe that transforms basic pantry staples into something magical that connects generations through taste.
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Servings: 36 cookies
Calories: 175kcal
Equipment
- Baking sheets
- Parchment Paper
- Mixing bowls
- Electric Mixer
Ingredients
Cookie Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup brown sugar firmly packed, dark preferred
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats not quick oats
- 1 1/2 cups butterscotch chips
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Bring butter and eggs to room temperature (about 30 minutes). Meanwhile, measure all dry ingredients and set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add this mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the rolled oats and butterscotch chips (and nuts if using) until evenly distributed throughout the dough.
- Cover the cookie dough and refrigerate for at least 30 minutes (or up to 24 hours for better flavor development).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes until edges are golden but centers still appear slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For healthier alternatives:
- Reduce sugar by 25% (¾ cup brown sugar, ⅓ cup white sugar)
- Substitute half the all-purpose flour with whole wheat flour
- Replace half the butter with unsweetened applesauce
- Add 2 tablespoons of ground flaxseed
- Use dark chocolate chips with sea salt instead of butterscotch chips Storage tips:
- Store in an airtight container at room temperature with a slice of bread for up to 5 days
- Freeze baked cookies for up to 3 months
- Freeze portioned dough balls to bake later (add 2-3 minutes to baking time)
- Reduce sugar by 25% (¾ cup brown sugar, ⅓ cup white sugar)
- Substitute half the all-purpose flour with whole wheat flour
- Replace half the butter with unsweetened applesauce
- Add 2 tablespoons of ground flaxseed
- Use dark chocolate chips with sea salt instead of butterscotch chips Storage tips:
- Store in an airtight container at room temperature with a slice of bread for up to 5 days
- Freeze baked cookies for up to 3 months
- Freeze portioned dough balls to bake later (add 2-3 minutes to baking time)
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 85mg | Fiber: 1g | Sugar: 14g | Calcium: 2mg | Iron: 4mg
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