Butterscotch Oatmeal Cookies
Chewy oatmeal cookies with cinnamon, rolled oats, and butterscotch chips.
Equipment
- Two baking sheets
- Parchment paper
- Mixing bowls
- Cookie scoop
Ingredients
Main Ingredients
- 1 cup all purpose flour plus 1/2 cup more
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 3 cup old fashioned rolled oats
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 cup butterscotch chips
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line two baking sheets with parchment.
- Mix the dry ingredients. Whisk the flour, baking soda, salt, and cinnamon, then stir in the oats.
- Cream. Beat the butter and both sugars until fluffy, then beat in the eggs one at a time.
- Combine. Mix in the dry ingredients until just combined and fold in the butterscotch chips.
- Bake. Drop spoonfuls onto the pans and bake for 10 to 12 minutes until the edges are golden, then cool on wire racks.
Notes
Substitutions: Use semi sweet chocolate chips or raisins in place of the butterscotch chips.
Tips: Pull the cookies when the centers still look slightly soft.
Storage: Keep at room temperature for up to 1 week or freeze for up to 3 months.