Chewy Oatmeal Butterscotch Cookies
Oatmeal Scotchies made just like Granny used to make them. The perfect combination of oatmeal cookie, caramelized sugars, and butterscotch morsels.
Print Recipe
Ingredients
- 1/2 Cup + 2 Tablespoons of all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon I prefer Roasted Saigon Cinnamon
- 1/2 Cup 1 Stick salted butter
- 1/4 Cup + 2 Tablespoons white granulated sugar
- 1/4 Cup + 2 Tablespoons dark brown sugar
- 1 Large Egg
- 1/2 teaspoon vanilla extract
- 1 1/2 Cup Quick or Old Fashioned Oatmeal uncooked
- 1 Cup Butterscotch Morsels
Instructions
- Pre-heat the oven to 375° F
- Line a baking sheet with parchment paper
- In a small bowl: Combine flour, baking soda, and cinnamon. Whisk together and set aside.
- In a large mixing bowl: beat butter, sugar, brown sugar, eggs, and vanilla extract until thoroughly mixed.
- Add in flour mixture 1 Cup at a time, beating and scraping the sides of the bowl between each addition. Continue until the flour mixture and wet ingredients are completely blended.
- Using the fold function of your stand mixer, or a wooden spoon; fold in oats and butterscotch morsels.
- Place rounded Tablespoons of dough onto the parchment lined baking sheet.
- Cook 7-8 minutes.
- Cool on baking sheet for 2 minutes; remove to cooling rack to cool completely.
Notes
If you want a rich, fluffy cookie; refrigerate the dough for at least 2 hours before baking.
If you want a Granny style cookie, bake immediately and devour while warm.
Caution - these cookies can cause love, admiration, and people to come knocking on your door for more.
If you want a Granny style cookie, bake immediately and devour while warm.
Caution - these cookies can cause love, admiration, and people to come knocking on your door for more.
Servings: 2 dozen cookies