Description
Delicious oatmeal butterscotch cookies that are easy to make and perfect for any occasion.
Ingredients
Scale
- 3/4 cup (170g) butter, softened
- 1/2 cup (100g) white sugar
- 1 cup (220g) light brown sugar
- 2 eggs
- 11/2 teaspoon vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 11/2 teaspoon baking soda
- 1/21/2 teaspoon kosher salt
- 3 cups (240g) old-fashioned rolled oats
- 1 2/3 cups (approximately 11 oz) butterscotch chips
Instructions
- Shape Cookie Dough Balls: Start by scooping dough into tablespoon-sized portions. You will want to roll them into neat balls since this helps them bake evenly. As you shape them, feel the dough’s texture; it should be slightly sticky but manageable. Just a heads-up, if they are too sticky, consider chilling the dough for a bit to make it easier to handle.
- Preheat Your Oven: While you are shaping, preheat your oven to 375 degrees F. It will smell warm and inviting in your kitchen as the heat builds up. This step is crucial because starting with a hot oven helps the cookies puff up nicely. Do not skip this part, or your cookies might not bake correctly.
- Bake the Cookies: When your oven is ready, place the cookies inside for a quick bake. In about eight minutes, you will see them turning a lovely golden-brown at the edges. They might look a bit soft when you take them out, and that is okay! Letting them cool will let them firm up a bit, so do not let the appearance fool you.
- Let Them Cool: After removing the cookies, give them a moment to rest on the baking sheet. The aroma will be irresistible! As they cool, they continue to bake slightly and firm up. This is where patience pays off; if you rush and move them too soon, they can break apart easily.
- Store for Enjoyment: Once cooled completely, store the cookies in an airtight container. You will notice a little warmth still lingering as you stack them. Keeping them sealed helps maintain their texture and flavor, so they are yummy for days. Just make sure they are fully cooled or the moisture could make them soggy.
Notes
- Storage Tips: Store in an airtight container at room temperature. The cookies freeze well, as does the dough.
- Expert Tips: If you notice your cookies spread too much, checking that your butter is just softened, not melted, can help maintain their shape.
- When the cookies seem hard after baking, removing them from the oven while slightly underdone allows for a softer texture as they cool.
- If the dough feels too sticky to handle, refrigerating it for about 30 minutes can make it easier to scoop and shape.
- For a chewier texture, adjusting your baking time to around 8 minutes can keep the centers soft and moist without being undercooked.
- If your cookies end up too flat, confirming that your baking soda is fresh can make a significant difference in their rise.
Nutrition
- Serving Size: 1 cookie
- Calories: 216
- Sugar: 23g
- Sodium: 199mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg