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Sweet and Chewy Butterscotch Oatmeal Cookies Recipe

Sweet and Chewy Butterscotch Oatmeal Cookies

Soft-centered oatmeal cookies with lightly golden edges, brown sugar sweetness, and plenty of melted butterscotch chips. The recipe yields about 3 to 4 dozen cookies, depending on scoop size.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Mix-Ins
  • 3 cups (240 g) Quick-cooking or old-fashioned rolled oats
  • 1 package, about 11 ounces (310 g) Butterscotch chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the softened butter, packed light brown sugar, and granulated sugar for about 2 to 3 minutes, until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the butter mixture, mixing just until combined.
  5. Stir in the oats and butterscotch chips until they are distributed throughout the dough.
  6. Drop rounded tablespoons or approximately 2-tablespoon portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  7. Bake for 10 to 12 minutes, until the edges are lightly golden while the centers still look slightly soft.
  8. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

For thicker, chewier cookies, chill the dough for 20 to 30 minutes before baking. Old-fashioned oats provide a more pronounced chewy texture, while quick oats create a softer, more uniform cookie. Do not overbake.