Butterscotch Oatmeal Cookies
These chewy oatmeal cookies are packed with rich butterscotch chips, offering a delightful balance of hearty oats and sweet, buttery flavor. They're perfect for snacking, lunchboxes, or holiday gatherings.
Ingredients
Ingredients
- 1 cup unsalted butter softened at room temperature
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs room temperature
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp ground cinnamon optional for warmth
- 3 cups old-fashioned rolled oats
- 1.75 cups butterscotch chips
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months, or freeze unbaked dough scoops on a tray before transferring to a freezer bag; bake from frozen, adding 1-2 extra minutes. Make-ahead: Dough can be refrigerated for up to 3 days; let soften slightly before baking. Substitutions: Use quick oats for a finer texture, or substitute chocolate chips for butterscotch chips. For a crispier cookie, bake 1-2 minutes longer.