Butterscotch Oatmeal Raisin Cookies
Soft, chewy, and irresistibly sweet, these Butterscotch Oatmeal Raisin Cookies combine the hearty texture of old-fashioned oats with the warmth of cinnamon, the chewiness of plump raisins, and the indulgent caramel-like flavor of butterscotch chips. Perfectly balanced with a hint of vanilla and baked to golden perfection, these cookies are a delightful twist on a classic favorite. Quick to make with just 15 minutes of prep time, they’re ideal for satisfying your sweet cravings or impressing guests at your next gathering. Serve them fresh from the oven with a glass of cold milk or keep them on hand for a week of irresistible snacking.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 0.75 cups light brown sugar, packed
- 0.25 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup raisins
- 1 cup butterscotch chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the raisins and butterscotch chips using a spatula until they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 734.6 g | 267% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 432.3 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 594 mg | 46% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
