Oatmeal Butterscotch Cookies
Soft, chewy oatmeal butterscotch cookies loaded with cozy flavor. Easy, bakery-style recipe with expert tips, mix-ins, and holiday cookie swap ideas.
Ingredients
- 1 cup unsalted butter softened
- 1 cup dark brown sugar light brown is fine
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1¾ cup all-purpose flour or gluten free flour I use King Arthur
- 1 tbsp baking soda
- 2 tsp cinnamon
- ¼ tsp all-spice
- ¼ tsp nutmeg
- 3 cups rolled oats not quick oats
- 1½ cups butterscotch chips
- sea salt for topping
- ½ cup optional mix-in's nuts, white chocolate, dark chocolate, toffee, etc
Instructions
- Cream butter and sugars 2–3 minutes.
- Add eggs and vanilla; beat until creamy.
- Whisk dry ingredients in separate bowl.
- Add to wet mixture until combined.
- Fold in oats and butterscotch chips.
- Chill 20–60 minutes for thick cookies (optional).
- Scoop dough; bake 10–12 minutes at 350°F.
- Remove from the pan and sprinkle sea salt over each cookie. Just a pinch!
- Let rest on hot pan for 3 minutes, then transfer to cooling rack.
- Enjoy!
Notes
Nutritional Value (Per Cookie — Approximate)
Based on 24 cookies:- Calories: 218
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Sugar: 19g
- Fiber: 1.5g
- Protein: 3g
- Sodium: 145mg