With their buttery caramel flavor, these Oatmeal butterscotch cookies just might outshine the classics!
Table of Contents
If you think the only purpose of butterscotch is to sit at the bottom of an elegant woman’s purse, think again. Butterscotch is vastly underrated these days, and I’m determined to change that. It’s not just a piece of candy; it’s a velvety-smooth confection with a warm, luscious, and toasty flavor. If you’re still unsure, let’s explore the enticing world of oatmeal butterscotch cookies. One bite and you’ll be a newly converted butterscotch fan.
Affectionatelly called “Oatmeal Scotchies,” oatmeal butterscotch cookies have filled kitchens with their irresistible aroma of butter, caramel, and vanilla for generations. With crunchy edges, a chewy interior, and the wholesome goodness of oats, they offer something special for every baker. If you’re tired of making chocolate chip cookies every weekend, look no further—these are easy to make, full of appeal, and absolutely mouth-watering.”
Are Oatmeal Butterscotch Cookies Healthy?
One of the best things about these oatmeal butterscotch cookies is their use of rolled oats. Oats offer many health benefits, including blood sugar control, reduced cholesterol, improved digestion, heightened immunity, and a nice dose of protein.
However, oatmeal butterscotch cookies are not healthy. They still contain plenty of carbohydrates, fat, and sugar. Like any other dessert, these cookies are best enjoyed in moderation.
Where to find butterscotch chips?
If you’re new to baking with butterscotch, then you may be unsure where to find the butterscotch chips for this recipe. There’s no need to worry, however, as you should be able to find butterscotch chips in your local grocery store’s baking aisle. While there are not as many brand options as chocolate chips, there are usually a few to choose from.
INGREDIENTS
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/4 cups butterscotch chips
INSTRUCTIONS
Prep
Preheat oven, prepare baking sheets, and mix dry ingredients.
Mix
Cream butter and sugar, add eggs and vanilla, then blend in dry ingredients and stir in oats and chips.
Bake
Scoop dough onto sheets, bake until golden, and cool on racks.
Devour!
FAQs & Tips
Cookies are a great dessert to freeze, and oatmeal butterscotch cookies are no exception! After baking your cookies and allowing them time to cool, place them in a freezer-safe, airtight container and store them in the freezer for 2-3 months. You can, of course, leave them in an airtight container on your countertop, but only for up to 5 days. For refrigeration, oatmeal butterscotch cookies will be good for up to 1 week.
Unlike many baking recipes that call for room-temperature eggs, a cold egg could really benefit your oatmeal butterscotch cookies. The colder temperature can help prevent your cookies from spreading, thus leaving them more intact. Say goodbye to flat, shapeless cookies!
While you have complete freedom to make this recipe your own, there are a couple of substitutions I would advise against. First off, I don’t recommend substituting brown sugar for white sugar. Brown sugar helps keep the cookies chewy in the middle and also adds a hint of molasses flavor, which is divine. Additionally, using quick oats instead of the recommended old-fashioned rolled oats will cause your cookies to dry out. Forgoing the chewy, buttery texture of these oatmeal butterscotch cookies is a disservice to your taste buds!
Serving Suggestions
A tall glass of milk (2%, almond, oat…your choice!) or a lovely scoop of vanilla ice cream have long been perfect cookie sidekicks. But if you want to switch it up, I suggest putting a few oatmeal butterscotch cookies in a vanilla milkshake. Whew, that sounds decadent!
If you really enjoy these oatmeal butterscotch cookies, which I highly think you will, then please check out these two additional butterscotch desserts: butterscotch pumpkin cookies and chocolate cheesecake bars with butterscotch chips and a brownie brittle crust.
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/4 cups butterscotch chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture, mixing until just combined.
- Stir in the oats and butterscotch chips until evenly distributed.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment