Oatmeal Butterscotch Cookies
 
Cook time
Total time
 
Author:
Recipe type: Cookies, Dessert
Serves: 4 dozen
Ingredients
  • 2 large eggs
  • 1 cup unsalted butter (2 stick)
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 tablespoon vanilla extract
  • 3 cups old-fashioned whole rolled oats (not instant or quick cook)
  • 1½ cup all-purpose flour
  • 4 teaspoons cinnamon
  • 1½ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ tsp salt
  • 1 bag butterscotch chips
Instructions
  1. In a stand mixer, beat eggs, butter, brown sugar, white sugar, vanilla on medium-high until light and fluffy, for 5 minutes. Scrape sides of bowl if needed.
  2. Add oats, flour, cinnamon, nutmeg, baking soda, and salt. Beat just until incorporated. Add in butterscotch chips and beat just to immediately incorporate.
  3. Using a 1-inch cookie scoop, scoop out all dough into balls. Place balls on wax or parchment paper and refrigerate for at least 1 hour. You can also keep covered in refrigerator for up to 5 days.
  4. Preheat oven to 350F, line baking sheets with parchment. Place cookie balls on baking sheets, spaced about 2 inches apart.
  5. Bake for 9 to 10 minutes, or until edges are set and tops are barely set. Cookies may not appear to be done, but they firm up as they cool.
  6. Cool on cookie trays for about 5 minutes before transferring to a wire rack.
  7. Store cookies in airtight container at room temperature for up to a week.
  8. Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling.
Recipe by Sweet Dash of Sass at https://sweetdashofsass.com/2015/12/oatmeal-butterscotch-cookies/