Oatmeal Butterscotch Cookies Recipe
This oatmeal butterscotch cookies recipe is a great addition to the fall season. They're flavorful and the texture is amazing to bite into. They also make a rather large batch so they're great to make for a crowd.
Servings: 36 cookies
Calories: 157kcal
Ingredients
- 1 cup unsalted butter softened
- ½ cup white sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups quick oats
- 11 oz bag butterscotch morsels
Instructions
- Preheat the oven to 350°F and line cookie sheets with parchment paper.
- Beat the softened butter until smooth.
- Beat in the granulated sugar and the brown sugar until smooth.
- Add eggs one at a time and blend well.
- Add in vanilla, and stir to combine.
- In a separate bowl, combine the all-purpose flour, salt, cinnamon,nutmeg, and baking soda.
- Slowly beat the dry ingredients into the wet ingredients until incorporated.
- Add the quick oats a little at a time until combined.
- Lastly, stir in the butterscotch morsels.
- Use a #40 cookie scoop (or scoop by 1 ½ tablespoonsful of dough) and scoop cookie dough onto the cookie sheets, leaving 2 inches of space between each cookie.
- Bake for 10-11 minutes.
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire cooling rack to cool completely.
- Store in an airtight container.
Notes
Baked cookies and raw cookie dough can be frozen for up to 3 months in freezer safe containers.
Nutrition
Serving: 1cookie | Calories: 157kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 119mg | Fiber: 1g | Sugar: 15g
