Oatmeal Butterscotch Cookies
These Oatmeal Butterscotch Cookies are irresistibly chewy and sweet! Perfect for any occasion, they’ll become a new favorite in your baking repertoire.
Servings: 24 servings
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 1 cup brown sugar packed
- 0.5 cup granulated sugar
- 1 cup unsalted butter softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 1.25 cups quick oats
- 11 ounces butterscotch chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your baking sheets with parchment paper.
- Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Step 4: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Step 5: Beat in the eggs one at a time, then mix in the vanilla.
- Step 6: Gradually mix the dry ingredients into the wet ingredients until just combined.
- Step 7: Gently fold in the oats and butterscotch chips.
- Step 8: Drop rounded balls of dough onto prepared baking sheets.
- Step 9: Bake for 10-12 minutes until edges are lightly golden.
- Step 10: Cool on baking sheets for 5 minutes, then transfer to a wire rack.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Wire Rack
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookie dough for up to three months; bake directly from the freezer.
- Microwave cookies for 10-15 seconds to enjoy warm.