Oatmeal Butterscotch
Was rummaging around in my pantry the other day and came across a bag of butterscotch chips. I immediately knew what I had to make: oatmeal butterscotch cookies! Hands down these are my second favourite cookies (second only to my brown butter toffee chocolate chip). These cookies are sweet, as a cookie should be, but with a depth of flavour that keeps me coming back for more. I have to be really careful around these cookies, otherwise I’ll end up on the couch, most of the way through a mystery novel with an empty coffee cup, and an empty cookie jar! Not good.
Not only are these oatmeal butterscotch cookies easy to eat, they are also easy to make! With the help of a stand mixer you can be devouring these in no time flat. Oh, and make sure you have friends over as this batch is big enough to share.
Oatmeal Butterscotch (Original Nestlé)
1 1/4 C / 178g all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1 C / 227g unsalted butter, room temperature
3/4 C / 151g granulated sugar
3/4 C / 165g lightly packed brown sugar
2 large eggs
1 tsp vanilla extract
3 C / 375g rolled oats
1 2/3 C / 300g butterscotch chips (one small package)
Combine flour, baking soda, salt, cinnamon in a small bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and both sugars. Add in the vanilla. Add the eggs one at a time and thoroughly mix between.
Gradually add in the flour mixture. Combine and then add in the oats and the butterscotch chips.
Drop by rounded tablespoons (or use a 1.5 tbsp ice cream scoop) onto a parchment lined baking sheet. Bake at 375F for 8 mins. Allow to cool in the pan for 10 mins and then transfer to a baking rack to cool fully.
Enjoy!
Oatmeal Butterscotch Cookies
Ingredients
- 1 1/4 C / 178g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1 C / 227g unsalted butter, room temperature
- 3/4 C / 151g granulated sugar
- 3/4 C / 165g lightly packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 C / 375g rolled oats
- 1 2/3 C / 300g butterscotch chips (one small package)
Instructions
- Combine flour, baking soda, salt, cinnamon in a small bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and both sugars. Add in the vanilla. Add the eggs one at a time and thoroughly mix between.
- Gradually add in the flour mixture. Combine and then add in the oats and the butterscotch chips.
- Drop by rounded tablespoons (or use a 1.5 tbsp ice cream scoop) onto a parchment lined baking sheet. Bake at 375F for 8 mins. Allow to cool in the pan for 10 mins and then transfer to a baking rack to cool fully.
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