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!
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.
Best-Ever Oatmeal Butterscotch Cookies
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
Directions:
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 un-greased 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
Ingredients
- 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
Instructions
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.
Recipe Notes
Preparation time: 5-7 minutes. Cooking time: 8-10 minute(s). Number of servings (yield): 48.
Other cookie recipes you’ll love:
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Ruth Soukup
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I have made these and they are very good! I was wondering if I could substitute with gluten free flour?
Yes Judy-We recommend King Arthur’s Gluten Free Measure for Measure Flour. You can use it as a one for one substitute for regular flour.
These were fabulous…the only change, because I had used all my butterscotch morsels I’d substituted chocolate chips and I did round up the cups of oatmeal.. Thank you, it’s such a easy recipe.
Has anyone made these in a 9×13 pan? I’m curious how long I should bake them for.
Using this recipe these are the very best cookies I ever made. Delicious