These Butterscotch Oatmeal Cookies are SO delicious – loaded with oats, delightfully gooey butterscotch chips, these are the chewy and sweet oatmeal cookies of your dreams!
It’s officially Christmas cookie week here on OBB! So what does that mean for you, my lovely and wonderful readers?!
It’s nothing too special – I’m just sharing 3 cookie recipes that I love that are unique and fun to bake up this holiday season.
And believe me when I say, I love *easy* when it comes to baking. So, don’t worry too much about any super complicated or crazy recipe. These are all easy, affordable and delicious! Not to mention the PERFECT gift idea for friends, family or neighbors!
So let’s kick it off with these delightful Butterscotch Oatmeal Cookies!
Why You’ll Love These Cookies:
I personally love oatmeal cookies. There is just something about that caramelization of the baked oats, the chewiness, the heartiness in each bite that draws me back each time.
Especially when they don’t have raisins in them, right?! Ha! Sorry guys, I had to draw a line there 😉 Sorry to all of my raisin lovers!
But speaking of raisins *not* being in these oatmeal cookies, I used butterscotch chips instead!
I really enjoyed this ingredient because 1) they’re unique. I feel like butterscotch chips aren’t something you often see in baked goods these days.
I also loved them because 2) they are SO rich and have the perfect flavor. Each bite is rich, buttery, caramel-y and I swear I could eat the chips by the handful, ha! They’re dangerous 😉
So when you combine the two together and add in some extra sugar and of course, BUTTER, it results in such a delicious cookie. Chewy, soft, butterscotch chips melt in your mouth…just the best.
Perfect with a warm mug of hot cocoa or a tall glass of cold milk!
So let’s get into what you need to bake these.
Ingredients You Need:
- Salted butter
- Granulated sugar
- Brown sugar
- All purpose flour
- Baking soda
- Old fashioned rolled oats
- Butterscotch Chips
Best Cookie Baking Tips:
Not too bad ingredient wise, right? Mostly just your basic cookie staples.
We are actually going to change it up a little bit with this recipe by starting off making the dough first instead of preheating the oven. Whaaaat!
Don’t fret – you will see why!
Be sure that your butter is softened ahead of time (or you can always pop it in the microwave to get it soft but not melted.
Add 2 sticks (yes, 2!) to a large bowl with the sugars and using either a stand mixer or your hand mixer, cream these two together until combined – I’d say about 1 minute.
To that same bowl, add in the eggs and vanilla extract and mix together until just combined.
In a medium size bowl, whisk together the dry ingredients (flour, baking soda, salt, cinnamon) until fully combined and then GENTLY add the dry ingredients directly into the bowl with the wet ingredients using the mixer.
I say gently because you don’t want this batter flying all over your kitchen, ha! Been there, done that so YOU don’t have to! 🙂
Next, add in the oats and mix with a large wooden spoon or rubber spatula until just combined.
And last but certainly not least – add in the real MVP, the butterscotch chips. Gently fold these into the batter.
And now – it’s time for this batter to chill! Just for 30 minutes, no worries. And it’s just enough time for you to watch ⅓ of a Christmas movie, right?! Right!
So, when your dough has about 15 minutes left of chilling time, you can NOW preheat the oven to 350 degrees for this recipe 🙂
Also, go ahead and line a couple of baking sheets with either parchment paper or silicon mats.
Now that the dough is chilled, use a large cookie scoop or just a spoon to scoop out about 1.5-2 tbsp worth of dough into your hands.
Roll it into a ball and place it on the baking sheet. Just make sure that the cookies are a few inches apart from each other. You can probably fit 8-10 cookies on one baking sheet, depending on the size.
And now it’s time to bake! Bake for 10-11 minutes and then remove from the oven. The middles might still look a little underdone but that’s A-OK! They will continue to bake a little bit as they cool on the pan. Trust me, you don’t want to overbake these cookies!
So – let these cool on the pan for 5-10 minutes. While they are warm on the baking sheet, I highly recommend you add extra butterscotch chips on top. Just gently press them into the top of the cookie 🙂 Once they are done cooling on the pan, gently remove them to a cookie sheet.
Repeat until the dough is all gone!
This recipe makes anywhere from 18-24 cookies, depending on how big you make them! See the size reference above to gauge what size mine were.
Time to eat! These are best eaten when fresh and slightly warm. Top with flaky sea salt and enjoy every glorious bite!
Storing Leftover Cookies:
I think these are best eaten fresh and on the day of – but if you do have leftovers, simply store them in a tightly sealed tupperware container for up to 3 days at room temperature 🙂
Did you enjoy this recipe? Here are a few others you might like:
Dark Chocolate Cranberry Oatmeal Cookies
Malted Chocolate Chunk Cookies
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Butterscotch Oatmeal Cookies
These Butterscotch Oatmeal Cookies are SO delicious - loaded with oats, delightfully gooey butterscotch chips, these are the chewy and sweet oatmeal cookies of your dreams!
- 1 cup (2 sticks softened SALTED butter)
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 and 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt, more salt to top if desired
- 3 cups old fashioned rolled oats
- 1 cup dark butterscotch chips, plus more for topping
To a large bowl, add in the 2 sticks of softened salted butter. Add the brown sugar and granulated sugar into the bowl. Using a hand or stand mixer, cream together on medium speed for about 1 minute until combined. To the same bowl, add in the eggs and vanilla extract and mix in until combined.
In another bowl, whisk together the all purpose flour, baking soda, cinnamon and salt. Using the mixer, gently add the the wet ingredients into the dry ingredients until combined.
To that mixture, add in the oats with a wooden spoon until just combined. Next, add in the butterscotch chips until they are folded in evenly.
Place in the fridge for 30 minutes, uncovered, to chill.
Preheat the oven to 350 degrees and line a couple of baking sheets with either parchment paper or silicon mats.
Once the dough is chilled, using either a spoon or a cookie scoop, scoop about 1.5-2 tbsp of dough into your hands and roll it into a ball. Place on the sheet and make sure they're a few inches apart from each other. I could fit 8-10 cookies on one baking sheet - depending how large the pan is.
Bake for 10-11 minutes. The middles might still look soft but that's okay! Remove from the oven and let them cool for 5-10 minutes on the pan. If desired, add more butterscotch chips on top of the warm cookies. Just gently press them on the top of the warm cookie.
Next, place on a wire cooling rack to cool for another 5-10 minutes. Eat while still warm! Garnish with flaky sea salt if desired.
Store leftovers in a tightly sealed tupperware container at room temperature for 2-3 days, although these are best eaten fresh.
This recipe can make anywhere from 18-24 cookies. Serving size depends on how big you make your cookies, of course! See the blog post above for reference on how big the balls of dough should be 🙂