Butterscotch Oatmeal Cookies

a pile of oatmeal butterscotch cookies with a bite taken out of the top one

5 from 17 votes

Butterscotch Oatmeal Cookies

These Oatmeal Scotchies are crisp on the outside and buttery soft on the inside with the perfect combination of butterscotch and oatmeal.

Prep Time20

Cook Time11

Total Time31

Servings: cookies

Calories: 154kcal

Author: Lisa Longley

Ingredients

2 cups all purpose flour see note (240 grams)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
14 tablespoons unsalted butter room temperature (197.8 grams)
3/4 cup granulated sugar (148.5 grams)
3/4 cup light brown sugar packed (159.75 grams)
2 large eggs room temperature
1 teaspoon pure vanilla extract
2 cups old fashioned oats (178 grams)
1 cup butterscotch chips (224 grams)

Instructions

Preheat to oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, and salt, until compltely mixed.
2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt
In a large bowl, with a hand held mixer or using a stand mixer fit with a paddle attachment, beat together the butter brown sugar, and granulated sugar until the mixture is light and fluffy. This will take between 3 and 6 minutes.
14 tablespoons unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
Add the eggs one at a time. Then add in the vanilla. Be sure to scrape down the edges of the bowl with a spatula before each addition.
2 large eggs, 1 teaspoon pure vanilla extract
Add in the flour mixture. With the mixer on it's lowest setting, beat the flour mixture into the wet ingredients until it just begins to combine. Then turn the mixture up and finish combinging it until it is just combined. Be careful not to continue mixing after the flour is combined in.
Using a spatula, mix in the oats and then the butterscotch chips.
2 cups old fashioned oats, 1 cup butterscotch chips
Using a 1 1/2 tablespoon cookie scoop, scoop the cookies and roll them into balls. Place 2 1/2 inches apart on a baking sheet. Bake for 11 to 12 minutes or until the edges of the cookies begin to turn golden brown. For best results, rotate the pan half way through. Remove from the oven, let cool on the baking sheet for two minutes, and then transfer to a cooling rack to cool completely.
Enjoy right away or store in an airtight container for up to 1 week.

Video

Notes

Make sure to measure the flour by scooping it with a large spoon from the container into a 1 cup dry measuring cup and then leveling off. If you use your measuring cup to scoop from the container, you will get as much as 25% more flour which will result in the cookies not spreading.

Nutrition