Butterscotch oatmeal cookies: just the name itself evokes a sense of warmth and childhood memories. These cookies are the epitome of comfort food, with their perfectly crisp edges, chewy centers, and the irresistible combination of buttery oats and sweet butterscotch chips. Whether you’re an experienced baker or just starting out, this recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds.
The Perfect Blend of Sweet and Salty
The beauty of butterscotch oatmeal cookies lies in their perfect balance of flavors and textures. The oats provide a hearty, slightly nutty flavor, while the butterscotch chips add bursts of sweet caramel goodness. The combination is both comforting and addictive, making these cookies a beloved classic for generations.
Ingredients You’ll Need
Dry Ingredients:
- 1.5 cups rolled oats (not quick-cooking)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
The Star of the Show:
- 1 cup butterscotch chips
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans (for added crunch)
- 1/2 teaspoon ground cinnamon (for a warm, spiced flavor)
Tools of the Trade
- Oven
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Mixing bowls
- Wooden spoon or rubber spatula
- Cookie scoop (optional)
Let’s Get Baking!
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together the oats, flour, baking soda, and salt. This ensures the leavening agents are evenly distributed, resulting in perfectly textured cookies.
Step 3: Cream Together Butter and Sugars
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air into the dough, creating a lighter texture.
Step 4: Beat in Egg and Vanilla
- Beat in the egg and vanilla extract until well combined.
Step 5: Gradually Add Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in Butterscotch Chips and Any Add-ins
- Gently fold in the butterscotch chips and any optional add-ins, such as nuts or cinnamon.
Step 7: Scoop and Bake
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Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for more uniform cookies.
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Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Step 8: Cool and Enjoy!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Golden brown butterscotch oatmeal cookies on a cooling rack
Tips and Tricks for Baking Success
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Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix just until the ingredients are combined.
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Use high-quality butterscotch chips: The quality of your butterscotch chips can significantly impact the flavor of your cookies. Look for brands known for their rich, buttery flavor.
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Chill the dough (optional): For chewier cookies, chill the dough for at least 30 minutes before baking. This allows the flavors to meld and prevents the cookies from spreading too much.
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Store cookies airtight: To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 3 days.
FAQs: Answering Your Baking Queries
Q: Can I use quick-cooking oats instead of rolled oats?
A: While you can use quick-cooking oats, they may result in a slightly mushier texture. Rolled oats are recommended for their hearty texture and slightly chewy bite.
Q: Can I freeze the cookie dough?
A: Absolutely! This dough freezes beautifully. Scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container and store for up to 3 months. When ready to bake, bake from frozen, adding a couple of minutes to the baking time.
A close-up shot of a cookie scoop scooping perfectly round portions of butterscotch oatmeal cookie dough onto a baking sheet lined with parchment paper.
Butterscotch Oatmeal Cookies: A Classic Treat for Any Occasion
These butterscotch oatmeal cookies are more than just a recipe; they’re a reminder of simpler times, shared moments, and the pure joy of baking. The aroma alone is enough to transport you back to childhood, and the taste? Well, it’s pure bliss. So why wait? Preheat your oven, grab your ingredients, and let’s get baking!
We’d love to hear about your baking adventures! Share your butterscotch oatmeal cookie creations with us in the comments below. Happy baking!
