Old Fashioned Butterscotch Cookies
Chewy oatmeal butterscotch cookies with crisp edges: butter, brown and white sugar, old-fashioned oats and a cup of butterscotch chips, baked at 350°F for 8 to 10 minutes. Makes 24 cookies.
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Ingredients
- 1 cup all-purpose flour spooned into the cup and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened to room temperature, not melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups old-fashioned oats rolled oats
- 1 cup butterscotch chips plus a few extra for the tops, optional
Instructions
- Heat the oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl, beat the softened butter, granulated sugar and brown sugar with a hand mixer on medium until creamy.
- Beat in the egg and vanilla just until combined.
- Add the dry ingredients and mix just until combined, then mix in the oats just until combined.
- Fold in the butterscotch chips with a wooden spoon or spatula.
- Scoop 2 tablespoons of dough per cookie, roll gently into balls and set them about 2 inches apart on the baking sheets. Press a few extra butterscotch chips on top if you like.
- Bake on the center rack for 8 to 10 minutes, until the edges are light golden brown and the centers still look slightly underdone. They keep baking on the hot pan.
- Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to cool completely.
Notes
Use butter softened to room temperature, not melted, or the cookies spread. For thicker cookies, chill the scooped dough balls 15 to 20 minutes. Store airtight at room temperature up to 3 days, in the fridge up to 5 days, or freeze up to 3 months.
Nutrition
Serving: 1servingCalories: 149kcalCarbohydrates: 20.8gProtein: 1.6gFat: 6.3gSodium: 95mgFiber: 0.7gSugar: 13g