A new twist on an old favorite, Oatmeal Butterscotch Cookies are full of sweet butterscotch chips and hearty rolled oats. Delicious and unexpected!
There’s a few trusted cookie recipes that we come back to time and time again in our house. Oatmeal Butterscotch Cookies are a favorite because while most people like oatmeal cookies, not everyone likes raisins. These cookies are just plain irresistible when you swap out the raisins for butterscotch chips!
What you’ll need to make Oatmeal Butterscotch Cookies
- Butter – regular salted butter, softened. You can also use unsalted if you prefer.
- White Sugar – Pantry staple, white granulated sugar.
- Brown Sugar – light or dark brown sugar can be used, packed.
- Eggs – white or brown, 2 large or 3 small.
- Vanilla Extract – this ingredient should not be skipped. It adds an awesome flavor to the cookies!
- Flour – white, all purpose, nothing fancy.
- Pantry Staples – baking soda, ground cinnamon, salt.
- Oats – we use old fashioned oats or rolled oats. Quick oats may also be used but the texture may be a bit different.
- Butterscotch Chips – part of the fun of these cookies is the surprising taste of butterscotch but chocolate chips or another kind of baking chips can be used if you prefer.
How to Make Oatmeal Butterscotch Cookies
I found this recipe years ago in Family Circle magazine. The recipe was courtesy of Cindy McCain, the wife of the late Senator John McCain.
The recipe is made with simple, pantry ingredients and the butterscotch chips are always a bit of a surprise when you take your first bite!
Preheat oven to 375 degrees F.
In a large bowl, beat together butter, white sugar and brown sugar. Add the eggs and vanilla, beating well.
In a medium sized bowl, stir together the flour, baking soda, cinnamon and salt.
Gradually add the flour mixture to the butter mixture, stirring until blended.
Scrape the sides of the bowl to make sure that all the flour is incorporated into the batter.
Stir in oats and butterscotch chips by hand with a spatula until the mixture is well combined.
Drop by rounded tablespoonfuls about 2 inches apart onto ungreased baking trays. Don’t make the cookies too big or they may fall apart.
Bake for 10 minutes until the edges begin to brown. Don’t over bake – the longer you leave them in, the harder the cookies will be.
When the cookies are done allow them to cool on the baking sheets. This helps to let them finish cooking. Move to wire racks and then store in a covered container or zip top bag. Enjoy!
Other Sweet Bites You May Like
Soft Baked Banana Bread Cookies – all the flavors of fresh baked banana bread in a delicious cookie form.
Seven Layer Magic Bars – a thin graham cracker base topped with layers of chopped pecans, chocolate, butterscotch and coconut wrapped in sweet and gooey caramel.
Caramel Filled Chocolate Chip Pretzel Cookies – salty and sweet with a caramel filled center.
Pizookie – warm, melty goodness.
Soft & Chewy Chocolate Chip M&M Cookies – deliciously crispy edges and chocolate in every bite!
Oatmeal Butterscotch Cookies
Ingredients
- 3/4 cup butter softened
- 3/4 cup white granulated sugar
- 3/4 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups rolled oats
- 2 cups butterscotch chips
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, beat together butter, white sugar and brown sugar. Add the eggs and vanilla, beating well.
- In a medium sized bowl, stir together the flour, baking soda, cinnamon and salt.
- Gradually add the flour mixture to the butter mixture, stirring until blended.
- Stir in oats and butterscotch chips.
- Drop by rounded tablespoonfuls about 2 inches apart onto ungreased baking trays.
- Bake for 10 minutes until the edges begin to brown. Allow to cool on the baking trays.
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Leave a Reply