It’s January, and everyone around me (except me) is on a New Year’s health kick. (Still? It’s been 16 days!)
However, I do generally serve well-balanced, healthy meals for our family on a daily basis. We do indulge in every decadent treat I make, but it’s all in moderation. The rest of the decadence is shared with friends and neighbors on a regular basis…that’s what friends are for 🙂
These Oatmeal Butterscotch Cookies are perfect right now, as they’re healthy enough to qualify for a January treat…
These Oatmeal Butterscotch Cookies are piled mile-high with rolled oats. The old-fashioned kind, not the quick cooking kind. So, there’s a wonderfully chewy, rustic quality to it.
That’s not to say these delicious cookies aren’t also somewhat indulgent, with their creamy butterscotch chips, cinnamon, and vanilla Okay, and sugar. I said it. Sugar.
(Is brown sugar really healthier than white sugar? My sweet mom insists all brown stuff is always healthier…brown eggs, brown sugar, brown rice, brown breads. I’m thinking it’s more like 1 out of 2 here?)
I actually made these cookies somewhat accidentally. I had a bag of butterscotch chips that I bought by accident before Christmas. What I had really been looking for was cinnamon chips, like the ones I used in these Snickerdoodle Soft Cookies and this terrific Snickerdoodle Bread.
So one month later, I’m peering at my accidental bag of butterscotch chips with a big question mark stamped on my forehead. What to do with these? That’s how these cookies ended up coming out of my oven.
These oatmeal butterscotch cookies are chewy, soft, and boast a great texture. The rolled oats give it that healthy oopmh. This cookie is not overly sweet, but just sweet enough with the yummy butterscotch strewn throughout.
Usually, the cookies I bake stay soft and chewy forever. Like my favorite Chewy White Chocolate Chip Macadamia Cookies. And this other Chewy Oatmeal Chocolate Chip Cookies recipe – my favorite oatmeal cookie ever.
These scotchie are best eaten within the first couple of days, as they tend to get a bit crisper with each day. The flavor stays just as fresh and fantastic, though.
Oatmeal Butterscotch Cookies
- In the bowl of a stand mixer, add butter and both sugars. Beat with paddle attachment at medium-high, until butter mixture is fluffy and light. Add eggs and vanilla, and beat to combine.
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add flour mixture to the butter mixture, on medium-low speed just until dry ingredients are mixed in; don't over beat.
- Stir in the rolled oats and butterscotch chips by hand.
- Chill dough in fridge about 30 minutes to an hour.
- Meanwhile, preheat oven to 350F and line baking sheets with parchment.
- Form walnut-sized balls and place balls 2 inches apart on cookies sheets.
- Bake about 8 minutes. It will seem under baked, but firms up when cool.
- Let cool on baking sheet about 5 minutes. Transfer to wire rack to cool completely.
Did you make this?
Leave a comment below and tag @chewoutloud on Instagram
Source: Chew Out Loud, adpated from allrecipes.com
Here’s a yummy shot of that white chocolate chip macadamia cookie that stays beautifully soft:
And here’s my very favorite Chewy Oatmeal Chocolate Chip Cookie:
Want more oatmeal goodness? These steel-cut oatmeal & blueberry muffins are the epitome of a healthy breakfast treat: