Dessertschewoutloud5.0
Oatmeal Butterscotch Cookies
Soft, chewy, and buttery, these Oatmeal Butterscotch Cookies are packed with rolled oats, brown sugar, and butterscotch chips. They're outstanding for gifting and sharing.
👥 48 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 12 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
beat butter.
2
In the bowl of a stand mixer, add butter and both sugars. Beat with paddle attachment at medium-high, until butter mixture is fluffy and light, ⏱️ 3 minutes.
3
combine eggs.
large eggs (room temp)2
4
Scape down sides of bowl. Add eggs and vanilla and beat to combine, ⏱️ 30 seconds.
large eggs (room temp)2
5
whisk dry ingredients.
6
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
baking soda1 teaspoon
7
mix.
8
Gradually add flour mixture to the butter mixture, on medium-low speed just until dry ingredients are mixed in; don't over beat.
9
stir in.
10
Stir in the rolled oats and butterscotch chips by hand.
butterscotch chips11 oz
11
chill dough.
12
Cover and chill dough in fridge about ⏱️ 30 minutes to an hour.
13
preheat.
14
Meanwhile, preheat oven to 350F and line baking sheets with parchment.
15
shape dough.
16
Form 1.5-inch dough balls and place balls 2 inches apart on cookies sheets. Slightly flatten them a bit.
17
bake.
18
Bake ⏱️ 9-10 minutes. It will seem under baked, but firms up when cool.
19
cool.
20
Let cool on baking sheet about ⏱️ 5 minutes. Transfer to wire rack to cool completely.
Nutrition Facts
calories
108 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
1 g
sugar Content
11 g
sodium Content
77 mg
protein Content
1 g
trans Fat Content
0.1 g
cholesterol Content
16 mg
carbohydrate Content
18 g
saturated Fat Content
2 g
unsaturated Fat Content
1.3 g
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