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Butterscotch Oatmeal Cookies

Oatmeal cookies with butterscotch chips
Course Dessert
Cuisine American
Keyword Butterscotch Oatmeal, Cindy McCain
Prep Time 15 minutes
Cooling 15 minutes
Servings 48 cookies
Author Anna
Cost 5

Ingredients

  • ¾ cup unsalted butter, softened (1 ½ sticks) (170 grams)
  • ¾ cup granulated sugar (150 grams)
  • ¾ cup packed brown sugar (150 grams)
  • 2 large eggs (100 grams)
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour (165-170 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt plus an extra pinch
  • 3 cups rolled oats, old fashioned or instant
  • 1 ⅔ cups butterscotch chips
  • ½ cup pecans, toasted and chopped (optional)

Instructions

  • Preheat the oven to 375 degrees F. Have ready two ungreased baking sheets.
  • In a large bowl beat the butter, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
  • In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture and stir by hand until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto baking sheets.
  • Bake at 375 degrees F for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.