These smooth and chewy oatmeal butterscotch cookies are full of tender oats, decadent butterscotch morsels, and loads of cinnamon spice in each chew!
Why You’ll Love These Oatmeal Butterscotch Cookies
Buttery and spiced oatmeal butterscotch cookies are crispy on the edges and smooth within the facilities. They’re every thing you need in an ideal oatmeal cookie. With one main bonus: butterscotch chips! These oatmeal butterscotch cookies are the primary to vanish at bake gross sales, potlucks, and holidays. Right here’s why:
Irresistible texture. Who can resist smooth oatmeal cookies full of chewy oats and spice, similar to grandma used to make? These are additionally referred to as oatmeal scotchies, and so they’re a straightforward old school oatmeal cookie recipe with superb texture.
Full of butterscotch. These butterscotch cookies are calmly spiced with cinnamon, irresistibly buttery, and loaded with butterscotch morsels that soften away with each chew.
Make-ahead-friendly cookie dough. You don’t want any fancy components to make good oatmeal butterscotch cookies. The cookie dough is fast and straightforward and freezes superbly, and the baked cookies keep good and smooth for days.
Substances You’ll Want
You want just a few baking staples to make traditional oatmeal scotchies from scratch. Try some notes on the necessary components beneath, and don’t overlook to scroll to the recipe card for the total quantities and recipe directions.
Butter – Delivered to room temperature.
Sugar – Each darkish brown sugar and white sugar. I take advantage of barely extra brown sugar than white sugar, for further taste and softer cookies. It’s the identical ratio that I take advantage of in my chewy chocolate chip cookies.
Vanilla – Be sure to make use of pure vanilla extract for one of the best taste.
Cinnamon – For a contact of spice. You may also use floor nutmeg or pumpkin pie spice.
Oats – Further chewy oatmeal cookies name for old style rolled oats (see beneath).
Butterscotch Morsels – You’ll discover butterscotch chips within the baking aisle alongside the chocolate chips.
Outdated Customary Oats vs. Fast Cooking Oats
The very best oats for oatmeal cookies are old school oats, additionally referred to as rolled oats. Fast-cooking oats may also work. The primary distinction between the 2 is texture: old school oats are complete oats, whereas quick-cooking oats have been chopped in half, to make them prepare dinner faster (go determine!). The finer texture will yield a softer, much less chunky oatmeal cookie. In the event you love your oatmeal cookies hearty and chewy, nonetheless, rolled oats are the way in which to go.
The way to Make Oatmeal Butterscotch Cookies
The bottom for this oatmeal butterscotch cookie recipe is identical one I take advantage of for my iced oatmeal cookies and oatmeal raisin cookies. It’s a fast and buttery, no-chill cookie dough that comes collectively in a couple of simple steps:
Make the cookie dough. First, cream collectively the butter and each sugars. Subsequent, beat within the eggs, vanilla, salt, cinnamon, and baking soda. Slowly combine within the flour and oats.
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Add butterscotch. Lastly, fold within the butterscotch morsels.
Portion the cookie dough. Drop spoonfuls of cookie dough onto a lined baking sheet. Go away a bit of additional room, about 3 inches, between every cookie to account for spreading.
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Bake. Bake the cookies at 375ºF for 12-13 minutes, then depart them to relaxation on the baking sheet for five minutes earlier than shifting the cookies to a wire rack.
To Chill, Or To not Chill
Chilling the dough for this recipe isn’t obligatory. Nonetheless, chilling will deepen the flavors, and it does come in useful in case you’re getting ready the dough forward of time. In the event you refrigerate the dough, maintain it hermetic and let it come to room temperature once more earlier than baking.
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Suggestions for Success
Listed below are my high ideas for making one of the best chewy oatmeal cookies loaded with creamy butterscotch morsels:
Be sure to make use of room-temperature butter. This implies softened, however cool to the contact. Butter that’s too heat will trigger the cookies to over-spread within the oven.
Examine that your baking soda is recent. In the event you sprinkle a bit right into a bowl of vinegar, it ought to bubble straight away. Baking soda that’s outdated or expired will probably be flat (and so will your cookies!).
Use a cookie scoop. It makes portioning the cookie dough means simpler, and your cookies will probably be uniform in dimension.
Line the baking sheets. Use parchment paper or a Silpat baking mat. This helps to maintain the bottoms of the oatmeal cookies from browning an excessive amount of and likewise controls spreading.
Don’t overbake. Overdone oatmeal cookies will probably be laborious, dry, and never smooth and chewy. The cookies ought to look barely underdone after they come out of the oven, and so they’ll proceed to arrange as they relaxation on the baking sheet afterward.
Add chocolate chips. Along with butterscotch morsels, add milk chocolate, darkish chocolate, or white chocolate chips. Additionally, attempt my traditional oatmeal chocolate chip cookies!
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Can I Freeze the Cookie Dough?
Sure! In the event you’d like to organize your oatmeal butterscotch cookie dough forward of time, it freezes effectively. One of the best ways to freeze cookie dough is to portion it into balls and pre-freeze the dough on a baking sheet. As soon as strong, switch the frozen cookie dough to a freezer bag.
Bake the cookie dough balls straight from the freezer, following the recipe instructions. Bear in mind so as to add an additional minute or two to the baking time.
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The way to Retailer Oatmeal Butterscotch Cookies
To Retailer. Retailer these oatmeal butterscotch cookies in an hermetic container for as much as 5 days at room temperature.
Freeze. Baked cookies could be stored frozen for as much as 2 months. Be sure to chill them to room temperature first and retailer them in a freezer-safe container or sealable bag. Thaw the cookies at room temperature earlier than serving.
These smooth and chewy oatmeal butterscotch cookies are full of tender oats, creamy butterscotch morsels, and loads of cinnamon spice.
1 cup butter, room temperature
1 cup darkish brown sugar
1/2 cup granulated sugar
2 giant eggs
1 teaspoon vanilla extract
1 teaspoon kosher salt
1/2 teaspoon floor cinnamon
1 teaspoon baking soda
1 1/4 cups all goal flour
3 cups old school (rolled) oats
1 3/4 cups butterscotch morsels
Preheat the oven to 375°F. Line a baking sheet with parchment paper and put aside.
Within the bowl of your stand mixer fitted with the paddle attachment combine the butter, brown sugar, and granulated sugar collectively for two minutes on medium velocity. Add within the eggs, vanilla, salt, cinnamon, and baking soda, and blend for one more minute, scraping the perimeters of the bowl as obligatory.
Flip the mixer to low and add within the flour and oats till simply mixed. Combine within the butterscotch morsels evenly.
Utilizing a medium (2- tablespoons) sized cookie scoop and portion the dough onto the ready baking sheet 3-inches aside. Bake for 12-13 minutes, or till the sides are calmly golden.
Let the cookies relaxation on the baking sheet for five minutes, then switch the cookies to a wire rack to chill utterly.
You’ll be able to chill the dough in case you desire. It will soften the oats and deepen the flavour barely however just isn’t obligatory. In the event you do chill the dough, permit it to heat to room temperature earlier than baking.
Retailer the cookies hermetic at room temperature for as much as 5 days. Freeze the baked cookies in an hermetic container for as much as 2 months. Thaw at room temperature.
Key phrases: oatmeal butterscotch cookies, oatmeal scotchies, butterscotch oatmeal cookies
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