Oatmeal Butterscotch Cookies
The ultimate comfort food, Oatmeal Butterscotch Cookies are chewy, sweet, and satisfying. Full of delicious butterscotch chips and wholesome oats, these cookies are perfect for any occasion. Bake a batch tonight and enjoy the warmth and happiness they bring!
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- ⅓ cup salted butter room temperature
- ⅓ cup light brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg
- ¾ cup flour spooned and leveled
- ¼ teaspoon baking soda
- 1 cup old fashioned oats
- 1 cup butterscotch chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. This is essential for achieving that perfect golden-brown crust on your cookies. While the oven heats up, line two large baking sheets with parchment paper or lightly spray them with cooking spray to prevent sticking.
- In a large mixing bowl, cream together ⅓ cup of salted butter, ⅓ cup of light brown sugar, and ¼ cup of granulated white sugar. Use a hand or stand mixer to beat the mixture until it becomes light and fluffy. This step is crucial as it incorporates air, which helps give your cookies a wonderful texture.
- Next, beat in 1 large egg until well combined. Don’t worry if the mixture appears slightly lumpy; it’s perfectly fine. The egg adds moisture and binding, making your cookies rich and delicious.
- Gently mix in ¾ cup of flour and ¼ teaspoon of baking soda into the wet ingredients. Stir just until combined; overmixing can lead to tough cookies, and we want them to be soft and chewy.
- Now, it’s time to fold in 1 cup of old fashioned oats and 1 cup of butterscotch chips. Use a spatula to carefully incorporate these ingredients, ensuring that the oats and chips are evenly distributed throughout the dough.
- Using a 1 ½ tablespoon cookie scoop, drop rounded cookie dough onto the prepared baking sheets. Be sure to leave enough space between each scoop as the cookies will spread while baking.
- Bake the cookies in the preheated oven for about 9 to 13 minutes. You’re looking for the edges to be slightly golden brown, while the centers should look set. Keep a close eye on them towards the end of the baking time to avoid overbaking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks. This cooling process helps them firm up, making them easier to handle.
- Let the cookies cool completely before serving. This patience pays off as they will be chewier and more flavorful after they’ve had time to rest.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to a week. This keeps them soft and delicious!
- Freezing: You can also freeze the cookies in a freezer bag or airtight container for up to three months. Just thaw at room temperature before enjoying.
- Cookie size: Adjust the size of your cookie scoop for different cookie sizes. Larger scoops will yield bigger, softer cookies, while smaller scoops will give you more crunchy bits.
- Flavor variations: Feel free to experiment by adding different mix-ins such as nuts or dried fruits for a unique twist on the classic recipe.
- Batch control: If you want to make a smaller batch, simply halve the recipe to satisfy your craving without having too many cookies around.