Oatmeal Butterscotch Cookies

Soft, chewy Oatmeal Butterscotch Cookies are an old fashioned classic cookie recipe.

No ratings yet

Print Pin

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Ingredients

⅓ cup salted butter room temperature
⅓ cup light brown sugar packed
¼ cup granulated white sugar
1 large egg
¾ cup flour spooned and leveled
¼ teaspoon baking soda
1 cups old fashioned oats
1 cup butterscotch chips

Instructions

Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper or spray with cooking spray.
Cream together the butter, brown sugar and white sugar in a large mixing bowl with a hand or stand mixer until light and fluffy.
Beat in the egg until combined. The mixture may not be completely smooth.
Mix in the flour and baking soda, stirring just until combined.
Fold in the old fashioned oats and butterscotch chips until evenly distributed.
Use a 1 ½ Tablespoon cookie scoop to drop cookie rounds onto the prepared baking sheets.
Bake for 9-13 minutes or until golden brown on the edges and set in the middle.
Cool completely before serving.

Notes

Transfer leftover cookies, completely cooled, to an airtight container and store at room temperature for up to a week. You can also store them in a freezer bag or airtight container in the freezer for up to 3 months.

To freeze the dough follow the recipe all the way up to baking them, even scoop the dough balls onto the baking sheet. Then freeze the cookie dough balls on the sheet pan. Once frozen, transfer them to an airtight container or freezer bag and store for 3-4 months.

To bake from frozen, preheat the oven and place the oatmeal butterscotch cookies onto a lined or greased pan. Bake until golden brown. You will likely need to add on a few minutes of bake time.

Nutrition

Tried this recipe?Please leave a comment below or pin it to your Pinterest account!