Oatmeal Butterscotch Cookies
Try this simple recipe for melt-in-the-mouth oatmeal butterscotch cookies, made with a handful of easy-going ingredients for the perfect cookie.
Servings: 18
Ingredients
- ⅓ Cup salted butter at room temperature
- ⅓ Cup light brown sugar
- ¼ Cup granulated sugar
- 1 egg
- ¾ Cup all purpose flour spooned and leveled
- ¼ Teaspoon baking soda
- 1 Cup old-fashioned oats
- 1 Cup butterscotch chips
Instructions
- Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper or spray with cooking spray.
- Cream together the butter, brown sugar and white sugar in a large mixing bowl with a hand or stand mixer until light and fluffy.
- Beat in the egg until combined. The mixture may not be completely smooth.
- Mix in the flour and baking soda, stirring just until combined.
- Fold in the old fashioned oats and butterscotch chips until evenly distributed.
- Use a 1½-tablespoon cookie scoop to drop cookie rounds onto the prepared baking sheets.
- Bake for 9 to 13 minutes or until golden brown on the edges and set in the middle.
- Cool completely before serving.
Notes
Room temperature ingredients: Use butter and eggs at room temperature for easier mixing and a smoother dough.
Properly measure flour: Spoon and level your flour to avoid overpacking, which can lead to dense cookies.
Don’t overmix: Mix the dough until the ingredients are combined to maintain a tender texture.
Use old-fashioned oats: These provide the best texture and chewiness compared to quick oats.
Even cookie sizes: Use a cookie scoop so the cookies are a similar size and bake evenly.
Watch the baking time: Check your cookies at the 9-minute mark; they should be golden brown on the edges and set in the middle.
Cooling time: Let the cookies cool completely on a wire rack (I like this one) to firm up and develop their full flavor.
Properly measure flour: Spoon and level your flour to avoid overpacking, which can lead to dense cookies.
Don’t overmix: Mix the dough until the ingredients are combined to maintain a tender texture.
Use old-fashioned oats: These provide the best texture and chewiness compared to quick oats.
Even cookie sizes: Use a cookie scoop so the cookies are a similar size and bake evenly.
Watch the baking time: Check your cookies at the 9-minute mark; they should be golden brown on the edges and set in the middle.
Cooling time: Let the cookies cool completely on a wire rack (I like this one) to firm up and develop their full flavor.
Nutrition
Calories: 133kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 32mg | Fiber: 1g | Sugar: 14g | Vitamin A: 128IU | Calcium: 9mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
