Delicate and chewy Oatmeal Butterscotch Cookies that are easy to make with simple ingredients.
Often, I get the itch to try one of the recipes waiting for me on that long "cookie recipes to try" list, only to be disappointed when finding I do not have all of the ingredients on hand. Then, there are the other ones that I skip over because they seem too simple and basic, so I save them for a day when I'm tired or in a hurry and need a formula that doesn't require much thinking. This is how I finally tried these Oatmeal Butterscotch Cookies.
Ben's brother was coming to town for a weekend visit, so I figured it's always good to have cookies available for brothers to inhale together as they play mindless hours of killing zombies on Xbox, right?
Oatmeal cookies need to be perfect in order for me to thoroughly enjoy them. Sometimes they are too overpowered with spices, or turn out completely dry. I was surprised with how good these oatmeal cookies are, and how chewy they stood. This usually hearty cookie turned more delicate with the addition of the butterscotch chips.
The first time I made these, I followed Pam's exact recipe, which I later realized was a half version of the original. We plowed through them, so the next time I made them I doubled Pam's formula to make the full batch, and is the recipe I'm giving you below. You'll be tempted to add chocolate chips, but promise me you'll try them at least one time with only the butterscotch. I think you, too, will be delighted.
Oatmeal Butterscotch Cookies
Ingredients
- 3/4 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 1/2 cups butterscotch chips
Instructions
- Preheat oven to 375˚F.
- In a large bowl, cream together the butter and sugars until smooth. Beat in the eggs and vanilla until combined.
- In a medium bowl, mix the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and mix until blended. Stir in the oats and butterscotch chips.
- Drop by tablespoons onto a baking sheet lined with parchment paper or a silicone liner. Bake for 8 to 10 minutes, until the edges just begin to brown.
Notes
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