Description
A delightful blend of soft, chewy cookies loaded with gooey butterscotch chips and hearty oats, perfect for any occasion.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups (150g) old-fashioned rolled oats
- 1 cup (180g) butterscotch chips
Instructions
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until well combined, about 1-2 minutes.
- Add the room-temperature egg and pure vanilla extract to the mixture, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon, salt, and rolled oats.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix!
- Gently fold in the butterscotch chips, making sure they’re evenly distributed throughout the dough.
- Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop 1.5 tablespoon balls of dough onto the prepared sheets, slightly flattening them.
- Bake for 10-13 minutes, watching closely until the edges are lightly browned but the centers look soft.
- Remove from the oven and allow the cookies to cool on the sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm with milk or use for cookie sandwiches with cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg