Soft and chewy with plenty of sweetness and butterscotch chips, these oatmeal butterscotch cookies are a delicious twist on a classic.
One of the best cookie recipes for after school with a cold glass of milk.
- Cookie Sheets
- ½ cup salted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups butterscotch chips
- Prep. Preheat the oven to 350°F with the rack positioned in the center. Prep two cookie sheets with parchment paper or a light misting of cooking spray.
- Cream butter, sugar, egg and vanilla. In a large mixing bowl, beat the butter, both sugars, egg, and vanilla with an electric mixer on medium speed. The mixture should be light and fluffy after about 3-5 minutes. Scrape down the sides of the bowl when necessary.
- Dry Ingredients. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt. Gradually integrate this dry mixture into the butter mixture on a low speed, adding about a cup at a time. Once combined, scrape down the sides of the bowl. and gently fold in the butterscotch chips.
- Add butterscotch chips. Gently fold in the butterscotch chips, mixing by hand or on low speed.
- Shape. Using a tablespoon, portion out the cookie dough onto the prepared sheets, aiming for 12-15 cookies per sheet.
- Bake. Bake in the preheated oven for about 10-12 minutes. The cookies are ready when the edges have adopted a golden brown hue. Let them cool on wire racks.
What you’ll need
- Butterscotch Chips: These are the star of the show, offering a distinct caramel-like flavor, melting into the cookies to provide pockets of sweetness.
- Rolled Oats: These aren’t just for porridge. In these cookies, they lend a wholesome chewiness, ensuring every bite has a delightful texture.
- Brown Sugar: It gives the cookies their moistness and deep, rich flavor which harmonizes perfectly with the butterscotch.
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- Electric Mixer: Essential for creaming the butter and sugars to the right consistency.
- Cookie Sheets: Investing in good quality cookie sheets ensures even baking.
- Parchment Paper: Prevents the cookies from sticking.
- Cooling Racks: Allows the cookies to cool evenly without getting soggy.
- Sturdy Mixing Bowls: Essential for combining ingredients smoothly and efficiently.
Tips for drop cookies
- Room Temperature Butter: Using butter softened to room temperature ensures your cookie dough is smooth. If your butter is too cold, it won’t cream well with the sugars, resulting in a denser cookie.
- Mixing: Don’t overmix the dough once you’ve added the dry ingredients. Overmixing can lead to tough cookies. Fold in the butterscotch chips gently to ensure they’re evenly distributed without breaking them up.
- Spacing: When placing your cookie dough on the sheets, ensure there’s enough space between them. This allows the cookies to spread evenly without merging into each other.
- Baking: Keep an eye on these beauties as they bake. The golden-brown edges indicate they’re ready, but ovens can vary, so your timing might differ slightly.
- Storage: Once cooled, these cookies can be stored at room temperature for up to 4 days in an airtight container.
- Freezing: Feel free to freeze the unbaked cookie dough balls. When baking from frozen, simply add an extra 1-2 minutes to the baking time.
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