Description
These chewy oatmeal butterscotch cookies are crispy on the edges, soft in the center, and loaded with deep caramel flavor. The secret to their texture is a high ratio of brown sugar and chilling the dough for 24 hours.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) light brown sugar, packed
- ½ cup (100g) granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour, spooned and leveled
- 3 cups (270g) old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon (optional)
- 2 cups (340g) butterscotch chips
- ½ cup chopped pecans or walnuts (optional)
- Sea salt flakes for sprinkling (optional)
Instructions
- In a large bowl, beat the softened butter, brown sugar, and white sugar together on medium-high speed for 3-4 minutes until light, fluffy, and pale in color.
- Add the eggs one at a time, beating well after each addition, then add the vanilla extract. Mix until just combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture and mix on low speed or stir with a spatula until just combined. Do not overmix.
- Fold in the rolled oats and butterscotch chips until evenly distributed.
- Chill the dough for at least 30 minutes or ideally 24 hours in the refrigerator.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into balls (about 2 tablespoons each) and place on baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Sprinkle with sea salt flakes if desired and serve warm.
Notes
Chilling the dough is crucial for preventing excessive spreading and ensuring a chewy texture. Use room temperature ingredients for best results. Store in an airtight container with a slice of bread to maintain softness. For gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: oatmeal butterscotch cookies, chewy cookies, easy cookie recipe, butterscotch chips, homemade cookies, dessert