Name: American Butterscotch Oatmeal Cookies
Cook time: 8 min
Total time: 8 min
Cuisine: American recipes
Ingredients: 1 3/4 cups (230g) all-purpose flour; 1 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup (230g) butter, softened at room temperature; 1/3 cup (70g) granulated sugar; 2/3 cup (130g) dark brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups (240g) quick-cooking oats; 1 1/4 (225g) butterscotch chips

American Butterscotch Oatmeal Cookies

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Author: Delphine Fortin
Cook Time: 8 mins
Total Time: 8 mins
Yield: serves 25-30 1x
Category: Cookies and Bars
Cuisine: American recipes

Bake a whole batch of these cookies and enjoy them with a glass of cold milk. It feels like coming back from school. I’m 10 again and it feels good!

Ingredients

Scale

1 3/4 cups (230g) all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (230g) butter, softened at room temperature
1/3 cup (70g) granulated sugar
2/3 cup (130g) dark brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (240g) quick-cooking oats
1 1/4 (225g) butterscotch chips

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Instructions

In a large bowl, whisk the flour, baking soda, salt and cinnamon together. Set aside.
Using a stand mixer with a paddle attachment, cream the softened butter on medium speed, about 1 minute, until you get a creamy and smooth consistency. Add the granulated sugar and the brown sugar, and beat on medium speed until fluffy and light in color. Beat in the eggs ans vanilla extract.
Slowly add the dry ingredients to the wet ingredients. Beat for 30 seconds until combined, then gradually tip in the oats. The dough will become quite thick, so finish mixing in the oats by hand ith a rubber spatula. Fold in the butterscotch chips. Cover and chill the dough for 30 minutes.
Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10-15 minutes.
Preheat the oven to 350 F and line a large cookie sheet with parchment paper. Scoop the dough (about 2 tablespoons of dough per cookies) and roll it into balls. Arrange a batch of about 8 cookies on the parchment paper, leaving enough space between each others, then bake for 8-10 minutes. The cookies will look underbaked. Remove from the oven and allow to cool on the sheet for 10 minuts before transferring to a wire rack.