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.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Cookies, Dessert
Cuisine: American
Keyword: butterscotch
Servings: 18
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.
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.
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
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