Is there anything better than the smell of cookies baking? Seriously, it’s instant comfort! And these Oatmeal Butterscotch Cookies? Wow, they take that feeling to a whole new level. We’re talking chewy, delicious oatmeal cookies, but with a dreamy butterscotch twist. The butterscotch chips melt into pockets of sweet, caramelly goodness. I’ve been baking these for years, tweaking the recipe until it was *just* right. My family goes nuts for them. Even my picky nephew, Mark, who usually turns his nose up at anything with oats, will devour a whole plate! Trust me, once you try these Oatmeal Butterscotch Cookies, you’ll be hooked!
Why You’ll Love These Oatmeal Butterscotch Cookies
Okay, so why *these* cookies? Well, let me tell you! They’re seriously the best. Here’s the lowdown:
- Flavors that POP! That warm oatmeal mixed with sweet butterscotch? Mmm, it’s a match made in heaven!
- Chewy perfection. Forget those crumbly cookies. These are perfectly chewy, every single time.
- Easy peasy. Seriously, you don’t need to be a master baker to whip these up.
- Everyone loves them! From kids to adults, these Oatmeal Butterscotch Cookies are always a crowd-pleaser.
Simple Ingredients for Oatmeal Butterscotch Cookies
You probably have most of this stuff in your pantry already! Flour, oats, butter, sugar… the usual suspects. That’s what I love about these – no fancy trips to specialty stores needed!
The Perfect Chewy Texture of Oatmeal Butterscotch Cookies
Oh, the chewiness! It’s all about the oats and the right balance of butter and sugar. These Oatmeal Butterscotch Cookies are soft, chewy, and just melt in your mouth. It’s a texture thing, and trust me, we nailed it!
Quick and Easy Oatmeal Butterscotch Cookies
Craving cookies *now*? I get it! Good news – these are FAST. Just a few minutes to mix, a quick bake, and BAM! Fresh, warm Oatmeal Butterscotch Cookies in your hands. Perfect for those “I need a treat!” moments.
Ingredients for Oatmeal Butterscotch Cookies
Alright, let’s talk ingredients! Here’s what you’ll need to make these amazing Oatmeal Butterscotch Cookies. Don’t skimp on the butterscotch – it’s what makes them special! Make sure you have:
- 1 cup (that’s 2 sticks!) unsalted butter, softened. Seriously, softened is key!
- 3/4 cup granulated sugar.
- 3/4 cup packed brown sugar. Pack it in there!
- 2 large eggs.
- 1 teaspoon vanilla extract.
- 1 1/2 cups all-purpose flour.
- 1 teaspoon baking soda.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon salt.
- 3 cups rolled oats. Not instant!
- And finally, 1 cup of butterscotch chips. The stars of the show!
How to Make Oatmeal Butterscotch Cookies: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, it’s easier than you think! Just follow these simple steps, and you’ll be munching on warm Oatmeal Butterscotch Cookies in no time. First things first, go ahead and preheat your oven to 375°F (190°C). You’ll want it nice and hot when the dough is ready!
Preparing the Dough for Oatmeal Butterscotch Cookies
This is where the magic starts! Grab a big bowl and cream together the softened butter, granulated sugar, and brown sugar. Beat it all together until it’s light and fluffy – this usually takes a few minutes. Seriously, don’t skip this step! It makes the cookies nice and airy. Then, beat in the eggs one at a time, followed by the vanilla extract.
Combining Wet and Dry Ingredients for Oatmeal Butterscotch Cookies
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Now, gradually add the dry stuff to the wet stuff, mixing until *just* combined. Don’t overmix! A few streaks of flour are totally fine. Overmixing makes tough cookies, and nobody wants that!
Adding Oats and Butterscotch Chips to your Oatmeal Butterscotch Cookies
Time for the good stuff! Stir in the rolled oats and those glorious butterscotch chips. Make sure everything is evenly distributed throughout the dough. This is where you can sneak a little taste of the dough… I won’t tell!
Baking Your Oatmeal Butterscotch Cookies to Perfection
Drop by rounded tablespoons onto ungreased baking sheets. I usually use a cookie scoop to keep them uniform. Bake for 9-11 minutes, or until they’re golden brown around the edges. Keep a close eye on them – ovens can be tricky! Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If you can resist eating them right away, that is!
Tips for the Best Oatmeal Butterscotch Cookies
Want to take your Oatmeal Butterscotch Cookies from good to AMAZING? I’ve got you covered! Here are a few tricks I’ve learned over the years:
- Chill out! Chilling the dough for about 30 minutes before baking really helps prevent spreading. Trust me on this one!
- Parchment paper is your friend. Line your baking sheets with parchment paper for easy cleanup and perfectly baked cookies. No sticking!
- Don’t overbake! Slightly underbaked cookies are way better than dry, crispy ones. Aim for golden brown edges and a soft center. Remember, they’ll continue to bake a little on the hot cookie sheet after you take them out of the oven.
Oatmeal Butterscotch Cookies Variations
Okay, so you’ve mastered the basic Oatmeal Butterscotch Cookies recipe (yay!). Now, let’s get a little crazy and mix things up! My favorite part is experimenting, so don’t be afraid to get creative. Here are a few ideas to get you started:
- Nuts about nuts? Add 1/2 cup of chopped pecans or walnuts for a little crunch.
- Spice it up! A pinch of nutmeg or a dash of cardamom can add a warm, cozy flavor.
- Chocolate lover? Swap out half the butterscotch chips for chocolate chips – milk, dark, or even white chocolate would be amazing!
Storing Your Delicious Oatmeal Butterscotch Cookies
Okay, so you’ve managed not to eat all the Oatmeal Butterscotch Cookies in one sitting (impressive!). Now, how do you keep them fresh? Easy! Just pop them into an airtight container and store them at room temperature. They’ll stay delicious for days… if they last that long!
Frequently Asked Questions About Oatmeal Butterscotch Cookies
Got questions about making the *best* Oatmeal Butterscotch Cookies? I’ve got answers! Here are a few common questions I get asked all the time:
Can I freeze Oatmeal Butterscotch Cookies dough?
Absolutely! Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, just pop them straight into the oven – you might need to add a minute or two to the baking time.
What can I substitute for butterscotch chips in Oatmeal Butterscotch Cookies?
No butterscotch chips? No problem! Try using chocolate chips (milk, dark, or white!), chopped nuts, or even dried cranberries. Get creative!
How do I keep my Oatmeal Butterscotch Cookies from spreading too thin?
Chilling the dough is key! I know it’s hard to wait, but just pop that dough in the fridge for at least 30 minutes before baking. It makes a HUGE difference, trust me!
Nutritional Information for Oatmeal Butterscotch Cookies
Okay, so here’s the deal: I’m not a nutritionist, and the nutrition info can totally vary depending on the brands and ingredients you use. So, just keep that in mind!
Enjoy Your Homemade Oatmeal Butterscotch Cookies!
Alright, go ahead and dig in! And hey, if you loved these Oatmeal Butterscotch Cookies as much as my family does, leave a comment below or give the recipe a rating! Sharing is caring!
Print
Irresistible Oatmeal Butterscotch Cookies in 9 Minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and chewy Oatmeal Butterscotch Cookies.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup butterscotch chips
Instructions
- Preheat oven to 375°F (190°C).
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and butterscotch chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes, or until golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, use quick-cooking oats.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
