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Oatmeal Butterscotch Cookies

Soft and Chewy Oatmeal Butterscotch Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 36 cookies
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, melted and cooled
  • 1 cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 1 ¾ cups butterscotch chips

Method
 

  1. Whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in egg, egg yolk, and vanilla.
  2. Stir in flour, baking soda, salt, and cinnamon just until no flour remains.
  3. Fold in rolled oats and butterscotch chips until evenly distributed.
  4. Preheat oven to 350°F (180°C). Scoop dough by 2-tablespoon mounds onto parchment-lined sheets 2 inches apart. Bake 10-12 minutes until edges are golden and centers look underdone.
  5. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Cookie dough balls freeze well; bake straight from frozen and add 1-2 minutes to the time.