Butterscotch Oatmeal Cookies
Butterscotch Oatmeal Cookies
These Butterscotch Oatmeal Cookies (aka Oatmeal Scotchies) are favorites of mine, especially in the Fall. Chewy oats, milk chocolate, and butterscotch come together in this cookie recipe to make the coziest cookie of all time– perfect for a blustery, Autumn day! And if you’re not a butterscotch fan, just omit those morsels and add extra chocolate for the yummiest oatmeal chocolate chip cookies.
Ingredients for the BEST Butterscotch Oatmeal Cookies
▢ Butter
▢ Light brown sugar
▢ Granulated sugar
▢ Eggs
▢ Flour
▢ Vanilla
▢ Baking powder
▢ Baking soda
▢ semi-sweet chocolate chips
▢ butterscotch chips
Butterscotch Chips
KitchenAid Cordless Hand Mixer
Cooling Rack
High Quality Butterscotch Morsels for Butterscotch Cookies Recipes
There are a wide range of chocolate chip brands that I am happy to use in most chocolate chip cookie recipes. But when it comes to butterscotch chips, I’m a little more picky. I’ve found that off-brand butterscotch chips tend to be a little on the crumbly side and don’t melt very well. For these reasons, I always use either Nestle Tollhouse Butterscotch Morsels when making these oatmeal butterscotch cookies.
Occasionally I can find Guittard butterscotch morsels, and I’m always happy with those too.
Butterscotch Oatmeal Cookies
Ingredients
- 1 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla
- 2 cups AP Flour
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cups semisweet chocolate chips
- 1-1/2 cups butterscotch morsels
Instructions
- Preheat the oven to 325ºF. Prepare a baking sheet by lining it with parchment paper.
- Use an electric mixer to cream the butter, brown sugar, and granulated sugar.
- Mix in the egg, egg yolk, and vanilla.
- Sift in the flour, baking powder, baking soda, and salt. Add the oatmeal. Mix well with a wooden spoon.
- Mix in the chocolate chips and butterscotch morsels.
- Scoop the dough onto the prepared baking sheet, approximately 2 inches apart to allow for some spreading.
- Bake for 12-13 minutes. The bottom of the cookies should be LIGHTLY golden.
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