Oatmeal butterscotch cookies are chewy, easy to make, and butterscotch chips. This no chill recipe makes the best oatmeal cookies!
WHY YOU’LL LOVE THEM
Easy. These cookies come together so easily and use simple ingredients.
Amazing chewy texture. These cookies are for chewy cookie lovers, they’re perfectly chewy!
Butterscotch. Butterscotch chips mixed into oatmeal cookies is a match made in heaven. The butterscotch and oatmeal go so well together.
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Ingredients
- Butter- The recipes uses salted butter at room temperature
- White sugar
- Brown sugar
- Egg- The recipe uses one whole large egg
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Flour- All purpose flour works best.
- Rolled oats
- Butterscotch chips
STEP BY STEP INSTRUCTIONS
Start by preheating the oven to 350 F and lining baking trays with parchment paper.
In a large bowl beat butter and sugars together until light and fluffy, this usually takes a few minutes.
Add in the egg and vanilla extract and continue to mix.
In another bowl whisk together the baking soda, baking powder, and salt.
Add to the wet and mix together.
Mix in the rolled oats.
Fold in the butterscotch chips.
Spoon dough in 1 & 1/2 tbsp balls and place them on a lined baking sheet 2 inches apart.
Bake cookies for 10 minutes or until bottoms are golden brown. The cookies will look underdone.
Let fully cool on the baking pan before moving and the residual heat will continue to cook the cookies and they will flatten out.
These cookies do spread.
To fix this, as soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around.
This will give your cookie a round shape and makes them a little thicker. If you don’t have a cookie cutter you can use a glass or a jar lid.
While cookies are warm top with an extra butterscotch chips.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
CAN I USE QUICK OATS?
No, you want to be sure to use rolled oats, also called old fashioned oats. These give the best texture.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.
If you don’t have a cookie cutter you can use a glass or a jar lid.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these oatmeal butterscotch cookies cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Oatmeal Butterscotch Cookies
Equipment
- baking sheets
- large/small baking dish
- measuring cups/spoons
Ingredients
- 1/2 C salted butter at room temperature
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 large egg
- 1 & 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 C all purpose flour spooned and levelled*
- 1 & 1/2 C rolled oats
- 3/4 C butterscotch chips plus extra chips for topping the cookies
Instructions
- Preheating your oven to 350 F and lining your baking sheets with parchment paper.
- In a large bowl beat butter and sugars together until light and fluffy, this usually takes a few minutes.1/2 C salted butter, 1/2 C white sugar, 1/2 C brown sugar
- Add in the egg and vanilla extract and continue to mix.1 large egg, 1 & 1/2 tsp vanilla extract
- In another bowl whisk together the flour, baking soda, baking powder, and salt. Add to the wet and mix together.1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3/4 C all purpose flour
- Mix in the rolled oats.1 & 1/2 C rolled oats
- Fold in the butterscotch chips.3/4 C butterscotch chips
- Spoon dough in 1 & 1/2 tbsp balls and place them on a lined baking sheet 2 inches apart.
- Bake cookies for 10 minutes or until bottoms are golden brown. The cookies will look underdone.Let fully cool on the baking pan before moving and the residual heat will continue to cook the cookies and they will flatten out.
- These cookies do spread. To fix this, as soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape and makes them a little thicker. If you don’t have a cookie cutter you can use a glass or a jar lid.
- While cookies are warm top with an extra butterscotch chips.
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