Oatmeal Butterscotch Chip Cookies
Soft, chewy, and packed with irresistible flavors, these Oatmeal Butterscotch Chip Cookies are a delightful twist on the classic oatmeal cookie. Made with rich brown sugar, warm cinnamon, and hearty rolled oats, their texture is perfectly balanced, while the decadent butterscotch chips add a touch of melt-in-your-mouth sweetness. Ready in just 25 minutes, these easy-to-make cookies are ideal for everything from after-school snacks to holiday cookie swaps. With the comforting warmth of old-fashioned ingredients and a pop of indulgent butterscotch in every bite, these cookies are sure to become a family favorite. Whether you’re baking for a crowd or savoring them solo, they pair wonderfully with a cold glass of milk or a warm cup of tea.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1.5 cups Butterscotch chips
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until creamy and smooth.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats and butterscotch chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look set.
Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store cooled cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
5154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 786.6 g | 286% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 439.2 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 611 mg | 47% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1703 mg | 36% | |
*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.
