These chewy, soft oatmeal butterscotch cookies are semi-healthy, with loads of old fashioned rolled oats. Plus butter and sugar!
- 3/4 cup butter, just softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs, room temp
- 1 TB vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp table salt
- 3 cups old-fashioned rolled oats
- 12 oz bag butterscotch chips
- 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.
- Category: dessert, cookies