Butterscotch Oatmeal Cookies
These soft, chewy oatmeal cookies are packed with sweet butterscotch chips and a hint of cinnamon, making them an irresistible treat for any occasion.
- Prep15 min
- Cook10 min
- Total25 min
- DifficultyEasy
- Servings4
There's something timeless about a batch of homemade cookies, especially when they're this soft and chewy. These oatmeal cookies are studded with butterscotch chips, which melt into little pockets of caramel-like sweetness in every bite. The cinnamon adds a warm, cozy flavor that pairs perfectly with the oats.
Whether you're baking for a family gathering, a school event, or just to satisfy a sweet craving, these cookies are sure to please. They're simple to make and come together in under half an hour, making them a great last-minute dessert option.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, using a stand mixer or hand mixer, beat the butter on medium speed for about 30 seconds. Add the brown sugar and granulated sugar, and beat until smooth, about 1 minute, scraping down the sides of the bowl as needed.
- Add the egg and vanilla extract, and mix until well combined. Turn off the mixer, add the dry ingredients, and mix on low speed just until incorporated. Do not overmix.
- Stir in the oats and butterscotch chips with a spatula or wooden spoon.
- Using a cookie scoop or a spoon, scoop the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for 10 to 12 minutes, until the edges are lightly golden but the centers are still soft. They will continue to set as they cool. Remove from the oven and immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
💡 Tips
- For a softer cookie, slightly underbake and let them rest on the hot baking sheet.
- If you don't have butterscotch chips, you can substitute with chocolate chips or chopped nuts.
- Store in an airtight container at room temperature for up to 5 days.
Inspired by a recipe from Two Peas & Their Pod