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Oatmeal Butterscotch Cookies

Delicious Oatmeal Butterscotch Cookies for Cozy Evenings

These Oatmeal Butterscotch Cookies combine crispy edges with chewy centers, making them a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Old Fashion Oats Opt for certified gluten-free oats for a gluten-free variation.
  • 1 cup Unsalted Butter Ensure it's softened for easy mixing.
  • 1 cup Granulated Sugar Feel free to substitute with a sugar alternative if desired.
  • 1 cup Light Brown Sugar Using dark brown sugar will yield a richer flavor.
  • 2 teaspoons Vanilla Extract Use pure vanilla for an authentic taste.
  • 1 large Egg Ensure it's at room temperature for optimal blending.
  • 1 cup All-purpose Flour A gluten-free blend can be used as a substitute.
  • 1 teaspoon Baking Soda Make sure it's fresh for proper rising.
  • 1 teaspoon Kosher Salt Use as the base for balancing sweetness.
  • 1 teaspoon Sea Salt Flakes Sprinkle on top for enhanced flavors.
For the Sweet Touch
  • 1 cup Butterscotch Chips Feel free to swap in chocolate or white chocolate chips.

Equipment

  • Oven
  • Mixing bowls
  • stand mixer
  • Cookie Sheets
  • Parchment paper
  • Cookie scoop
  • wire rack

Method
 

Step-by-Step Instructions for Oatmeal Butterscotch Cookies
  1. Preheat your oven to 350°F (175°C) and line three cookie sheets with parchment paper.
  2. Spread old-fashioned oats on one baking sheet and toast in the preheated oven for about 5 minutes.
  3. In a stand mixer, cream together softened unsalted butter, granulated sugar, and light brown sugar for about 4-5 minutes.
  4. Add the large egg and vanilla extract to the creamed mixture and mix until smooth.
  5. In a separate bowl, whisk together all-purpose flour, baking soda, kosher salt, sea salt flakes, and the toasted oats.
  6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  7. Scoop out 1.5 tablespoons of dough and place them on the prepared baking sheets, ensuring 2-3 inches between each.
  8. Lower the oven temperature to 340°F (160°C) and bake the cookies for 8 minutes.
  9. Use a cookie cutter to shape the cookies, then return them to the oven for an additional 4-6 minutes.
  10. Remove the cookies from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to one week. Freeze for longer storage, up to eight weeks.

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