Soft and Chewy Butterscotch Oatmeal Cookies
The ultimate soft and chewy butterscotch oatmeal cookies. This recipe uses old-fashioned oats for texture and brown sugar for moisture, creating a bakery-style cookie right in your own kitchen.
Ingredients
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour, spooned & leveled
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (150g) old-fashioned rolled oats
1 cup (180g) butterscotch chips
Instructions
1. In a large bowl, beat the butter, brown sugar, and granulated sugar together until well combined (1-2 minutes).
2. Add the egg and vanilla extract and mix until fully combined.
3. In a separate bowl, whisk together the flour, baking soda, ground cinnamon, salt, and rolled oats.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the butterscotch chips.
6. Cover and refrigerate the dough for at least 30 minutes.
7. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
8. Scoop 1.5 tablespoon balls of dough, slightly flatten them, and place on sheets.
9. Bake for 10-13 minutes until edges are lightly browned.
10. Cool on sheets for 5-10 minutes before moving to a wire rack.
Notes
Store in an airtight container for up to 1 week.
Dough can be refrigerated for 2-3 days before baking.
Freeze baked cookies or raw dough for up to 3 months.