Prep: 15 min | Cook: 10mins | Total: 25 mins | Serving: 48 | Yield: 4 dozen
These cookies are extraordinarily soft and chewy. Stuffed with oats and butterscotch chips, these buttery and cinnamon-spiced cookies are the best oatmeal butterscotch cookies you’ll ever make! The edges are crispy with a chewy center and loaded with texture in every bite. Simply delicious!
INGREDIENTS
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¾ cup Butter, with salt
¾ cup Sugars, granulated
¾ cup Sugars, brown
2 Eggs, whole, raw, fresh
1 teaspoon Vanilla extract
1 ¼ cups Wheat flour, white, all-purpose, enriched, bleached
1 tsp Leavening agents, baking soda
½ teaspoon Spices, cinnamon, ground
½ teaspoon Salt, table
3 cups oats, rolled, regular, dry
1 ⅔ cups Toll House Butterscotch Morsels NF
HOW TO MAKE OATMEAL BUTTERSCOTCH COOKIES
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Add the butter or margarine, white sugar, and brown sugar in a large bowl. Beat well before stirring in the eggs and vanilla.
Step 3: In another bowl, combine the flour, baking soda, cinnamon, and salt.
Step 4: Then, add the flour mixture into the butter mixture. Stir until incorporated. Add in the oats and the butterscotch chips. Stir to combine.
Step 5: Drop spoonfuls of the batter onto the ungreased cookie sheet.
Step 6: Place inside the preheated oven and bake for about 8 to 10 minutes or until the edges start to brown.
NOTES:
Allow the cookies to completely cool before transferring them into an airtight jar or freezer bag and into the fridge. These cookies perfectly freeze.
You can make the dough in advance and just freeze it. Although, since the cookies are straight from the freezer, when baking just give it an extra minute.
We don’t want overdone cookies which are tough and hard. Make sure to not overbake. We want chewy oatmeal cookies so when you notice that the cookies are undone when taken out from the oven, remember that they will continue to cook on the baking sheet for a few minutes.
Nutrition Facts:
Per Serving: 118.6 calories; 15.4 mg cholesterol; 81.4 mg sodium; 1.3 g protein; 16.2 g carbohydrates
Ingredients
- ¾ cup Butter, with salt
- ¾ cup Sugars, granulated
- ¾ cup Sugars, brown
- 2 Eggs, whole, raw, fresh
- 1 teaspoon Vanilla extract
- 1 ¼ cups Wheat flour, white, all-purpose, enriched, bleached
- 1 tsp Leavening agents, baking soda
- ½ teaspoon Spices, cinnamon, ground
- ½ teaspoon Salt, table
- 3 cups oats, rolled, regular, dry
- 1 ⅔ cups Toll House Butterscotch Morsels NF
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Add the butter or margarine, white sugar, and brown sugar in a large bowl. Beat well before stirring in the eggs and vanilla.
Step 3: In another bowl, combine the flour, baking soda, cinnamon, and salt.
Step 4: Then, add the flour mixture into the butter mixture. Stir until incorporated. Add in the oats and the butterscotch chips. Stir to combine.
Step 5: Drop spoonfuls of the batter onto the ungreased cookie sheet.
Step 6: Place inside the preheated oven and bake for about 8 to 10 minutes or until the edges start to brown.
NOTES:
Allow the cookies to completely cool before transferring them into an airtight jar or freezer bag and into the fridge. These cookies perfectly freeze.
You can make the dough in advance and just freeze it. Although, since the cookies are straight from the freezer, when baking just give it an extra minute.
We don't want overdone cookies which are tough and hard. Make sure to not overbake. We want chewy oatmeal cookies so when you notice that the cookies are undone when taken out from the oven, remember that they will continue to cook on the baking sheet for a few minutes.
