Let’s all agree that butterscotch deserves more attention. Those rich caramel notes combining with a buttery brown sugar taste, butterscotch will always be one of my favorite flavors. I left part of my test batch of these cookies with a friend and before I even got home, I received a text message saying that they were already gone! Be sure to use quick-cooking oats in this recipe, not whole-rolled oats. It’s easy to get the two confused, but quick-cooking oats are more finely chopped and will mix into the dough more evenly.
Ingredients
- 1¾ cups (230 g) all-purpose flour
- 1¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup (2 sticks or 230 g) butter, softened to room temperature
- ½ cup (100 g) granulated sugar
- ¾ cup (150 g) dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups (240 g) quick-cooking oats
- 1¼ cup (225 g) butterscotch chips
How to Make It
- Whisk the flour, baking soda, salt, and cinnamon together in a large bowl. Set aside.
- Using a hand-held or stand mixer fitted with a paddle attachment, cream the softened butter in a large bowl on medium speed, about 1 minute. Once creamy and smooth, add the granulated sugar and brown sugar. Beat on medium speed until fluffy and light in color. Beat in the eggs and vanilla extract, scraping down the sides of the bowl as needed. Set aside.
- Slowly add the dry ingredients to the wet ingredients. Beat for 30 seconds until combined, then gradually tip in the oats. The dough will become quite thick, so finish mixing in the oats by hand with a rubber spatula or wooden spoon. Fold in the butterscotch chips. Cover and chill the dough for 30 minutes.
- After 30 minutes, take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
- Preheat the oven to 350°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Scoop the dough out of the bowl using a large cookie scoop or roll it into balls (about 2 tablespoons of dough per cookie). Arrange the balls 3 in apart on the cookie sheet and bake each batch for 8–10 minutes. The cookies will look very soft and underbaked. Remove from the oven and allow to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.
