Chewy Butterscotch Oatmeal Cookies
Here we are, with another go-to recipe. I especially love making this butterscotch oatmeal cookie recipe in the fall when the weather gets cooler and the leaves start to change. It feels festive to me.
To make these, I basically load my go-to oatmeal cookie recipe with a bag of butterscotch chips, and it makes a fun twist on my favorite oatmeal cookie.
The oatmeal cookie base of this recipe is also what is in my cookie cookbook! This cookbook has 10 of my top favorite recipes that I always turn to when I want to make a batch of cookies. You can get your copy of the e-book here.
I love chewy oatmeal cookies. It’s up there on my list of my favorite cookie.
If you’re sitting there thinking: Yeah, I dunno I don’t think an oatmeal cookie is that great… then you haven’t tried this recipe! Trust me. It’s a recipe my family has made since I was little. Chewy and pretty irresistible.
You can swap out the chocolate chips for really any kind of chips, here I did butterscotch. I find that it gives the cookie a caramel-type feeling and I really love it, mostly because it’s not something you would except from an oatmeal cookie and when you bite into it, it’s a nice surprise.
If you make this recipe, don’t forget to connect over on IG at @urban.apron, I love seeing your creations in the kitchen! And subscribe to my newsletter to get more real-life favorite recipes in your inbox.
Butterscotch Oatmeal Cookies
2 sticks unsalted butter (1 cup)
1 cup dark or light brown sugar (consider dark brown sugar)
1 cup white sugar
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 cups oats (quick cooking oats work best, but rolled oats will work as well)
2 cups of butterscotch chips (11-ounce bag)
Directions:
In a mixer, cream the butter and the sugars until creamy. Add in the eggs, vanilla, baking soda, and salt to combine. Slowly add in the flour and then the oats, mixing until just combined.
Add in the butterscotch chips.
Bake in a 350-degree oven for about 10 minutes, rotating sheets halfway through baking. At nine minutes, check to see if cookies are lightly golden on the edges and almost done in the middle. If the middle seems too undone, bake for one to two minutes more. Remove from oven, and let cool on sheets for a few minutes before removing to a wire rack to cool completely.
Store at room temperature.
