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Oatmeal Butterscotch Cookie Recipe

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3.9 from 11 reviews

These Oatmeal Butterscotch Cookies combine chewy oatmeal with sweet butterscotch chips for a delightful treat. Soft and chewy with a hint of cinnamon and molasses, they’re perfect for an afternoon snack or dessert. Easy to make with simple ingredients, this recipe yields classic cookies with a rich, buttery flavor and a satisfying texture.

  • Total Time: 25-27 minutes
  • Yield: About 24 cookies

Ingredients

Dry Ingredients

  • ¾ cup + 1½ tablespoons (102g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 6 tablespoons (85g) unsalted butter, softened to room temperature
  • ½ cup (100g) firmly packed light brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons (30mL) unsulphured molasses

Add-ins

  • 1½ cups (120g) old fashioned oats (do not use quick oats)
  • ¾ cup (128g) butterscotch chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set this mixture aside for later use.
  3. Cream Butter and Sugars: In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened unsalted butter with both the light brown sugar and granulated sugar. Beat on medium-high speed for about 2 to 3 minutes until the mixture is light and fluffy.
  4. Add Egg, Vanilla, and Molasses: Add the large egg to the creamed butter and sugar mixture and beat on high speed until fully combined. Then add the vanilla bean paste and unsulphured molasses and continue mixing on high until the batter is smooth, scraping down the bowl as necessary.
  5. Combine Dry and Wet Ingredients: Reduce the mixer speed to low and slowly add the earlier whisked dry ingredients to the wet mixture. Beat just until combined without overmixing.
  6. Fold in Oats and Butterscotch Chips: With the mixer still on low, add the old fashioned oats and butterscotch chips. Mix until evenly distributed. Let the dough rest for 10 minutes to allow the oats to hydrate and the dough to thicken.
  7. Scoop and Bake: Using a standard #50 cookie scoop (about 1.5 tablespoons), drop scoops of dough onto the prepared baking sheet, spacing them adequately. Bake in the preheated oven for 10 to 12 minutes, or until the edges are just set but the centers still look slightly underdone.
  8. Cool and Set: Remove the cookies from the oven and let them rest on the baking sheet for at least 10 minutes. This cooling period lets the cookies set perfectly while maintaining their chewy texture.
  9. Storage: Once cooled, store the cookies tightly covered at room temperature for up to 5 days. Both baked cookies and unbaked dough freeze well; unbaked dough can be frozen up to 2 months. If baking from frozen, add 1 extra minute to the baking time.

Notes

  • Use old fashioned oats only; quick oats will alter the cookie texture.
  • Allow cookies to cool on the baking sheet to achieve a chewy and perfectly set texture.
  • For best results, use room temperature ingredients, especially the egg and butter.
  • Freezing unbaked dough is a convenient way to bake fresh cookies anytime.
  • If cookies look underdone after baking, this is normal—allow them to set as they cool.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/oatmeal-butterscotch-cookie-recipe/