Oatmeal Butterscotch Cookies
Chewy oatmeal cookies filled with rich butterscotch chips – sweet, hearty, and perfect for snacking or holiday baking.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon (optional)
- ½ tsp salt
- 3 cups old-fashioned oats
- 1 ½ cups butterscotch chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture.
- Stir in oats and butterscotch chips until evenly combined.
- Drop rounded spoonfuls of dough onto baking sheets.
- Bake for 10–12 minutes, until edges are golden but centres remain soft.
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Old-fashioned oats give the best chewy texture.
- Chill dough for 30 minutes to control spreading.
- Do not overbake – cookies firm up while cooling.
- Store in an airtight container for up to 1 week.
- Add chopped nuts for extra crunch