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.
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.
Preheat oven to 350 degrees; In a large bowl, beat butter and sugars until creamy.
Preparation time: 5-7 minutes. Cooking time: 8-10 minute(s). Number of servings (yield): 48.
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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 9x13 pan? I’m curious how long I should bake them for.
Using this recipe these are the very best cookies I ever made. Delicious
These cookies were a hit with my cookie exchange!! Delicious and easy to make! ❤️
I made these cookies today and they turned out great!!! Thank you for an awesome recipe.
If freezing do you let the cookies come to room temp before baking?
I just made these and used a larger icecream scoop on two trays for the whole batch and when I checked them they had all run together! Beware. But I bet they’ll taste great.
I am a notoriously terrible cookie maker and these cookies worked out great for me. I halved the recipe and I got perfect tasty cookies. Just the right amount of softness for my family. Thanks!
Was super excited to make these. Finished them up tonight and I’m so disappointed. They taste great however, they’re still kind of raw, but the bottoms are too dark for my liking. There is no way I’m serving anyone cookies that aren’t up to par, and I’, so sad about the fact that these just didn’t work. Too much oats and the dough around the oats (and in the middle) is still too undercooked