Oatmeal butterscotch cookies have been my husband’s favorite for as long as we’ve been together, so over the years I’ve tweaked and refined this recipe until he finally declared this particular version the very best ever. I’m not sure why it never occurred to me to share this recipe until now, but here you go! Trust me, you will thank me later!
Get a jump start on your week by prepping on the weekend! Your family’s breakfasts, lunches, and dinners will be a breeze all week.
As a side note, I love being able to slip a little homemade goody into my kids’ lunch box, but I don’t always have time to bake every week. Luckily these oh-so-yummy oatmeal butterscotch cookies freeze beautifully and taste just as good straight out of the freezer as they do straight out of the oven. This generous recipe makes about 4 dozen cookies, which means–if you can keep from eating them all yourself–you’ll have enough to last at least a few weeks.
Here is what you need:2 sticks butter, softened 1 cup brown sugar 1/4 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt (optional) 3 1/4 cups old fashioned oats 1 bag of butterscotch chips
Step 1: Preheat oven to 350 degrees; In a large bowl, beat butter and sugars until creamy.
Step 2: Add eggs and vanilla; beat well.
Step 3: Add combined flour, baking soda, cinnamon and salt; mix well.
(My little kitchen helper!)
Step 4: Add oats and chips; mix well.
Step 5: Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet.
Step 6: Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets;remove to wire rack. Cool completely, then freeze, if desired.
BEST EVER OATMEAL BUTTERSCOTCH COOKIES
- 2 sticks butter softened
- 1 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt optional
- 3 1/4 cups old fashioned oats
- 1 bag butterscotch chips
Preheat oven to 350 degrees; In a large bowl, beat butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and chips; mix well.
Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets;remove to wire rack. Cool completely.
Preparation time: 5-7 minutes. Cooking time: 8-10 minute(s). Number of servings (yield): 48.
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What is your family’s favorite cookie recipe?