These soft and chewy oatmeal butterscotch cookies are filled with tender oats, decadent butterscotch morsels, and a lot of cinnamon spice in every bite!
Buttery and spiced oatmeal butterscotch cookies are crispy at the edges and soft in the centers. They’re whatever you desire in an ideal oatmeal cookie. With one significant reward: butterscotch chips! These oatmeal butterscotch cookies are the very first to vanish at bake sales, meals, and vacations. Here’s why:
- Alluring texture. Who can withstand soft oatmeal cookies loaded with chewy oats and spice, similar to grandmother utilized to make? These are likewise called oatmeal scotchies, and they’re a simple old-fashioned oatmeal cookie recipe with fantastic texture.
- Filled with butterscotch. These butterscotch cookies are gently spiced with cinnamon, irresistibly buttery, and filled with butterscotch morsels that dissolve with every bite.
- Make-ahead-friendly cookie dough. You do not require any elegant ingredients to make ideal oatmeal butterscotch cookies. The cookie dough fasts and simple and freezes magnificently, and the baked cookies remain great and soft for days.
Ingredients You’ll Require
You require just a few baking staples to make timeless oatmeal scotchies from scratch. Have a look at some notes on the crucial ingredients listed below, and do not forget to scroll to the recipe card for the totals and recipe directions.
- Butter— Given space temperature level.
- Sugar— Both dark brown sugar and white sugar. I utilize a little more brown sugar than white sugar, for additional taste and softer cookies. It’s the very same ratio that I utilize in my chewy chocolate chip cookies.
- Vanilla— Ensure to utilize pure vanilla extract for the very best taste.
- Cinnamon— For a touch of spice. You can likewise utilize ground nutmeg or pumpkin pie spice.
- Sodium Bicarbonate
- Oats— Additional chewy oatmeal cookies require old-fashioned rolled oats (see listed below).
- Butterscotch Morsels — You’ll discover butterscotch chips in the baking aisle along with the chocolate chips.
Old Made Oats vs. Quick Cooking Oats
The very best oats for oatmeal cookies are old-fashioned oats, likewise called rolled oats. Quick-cooking oats will likewise work. The primary distinction in between the 2 is texture: old-fashioned oats are entire oats, while quick-cooking oats have actually been sliced in half, to make them prepare quicker (go figure!). The finer texture will yield a softer, less chunky oatmeal cookie. If you like your oatmeal cookies hearty and chewy, nevertheless, rolled oats are the method to go.
The base for this oatmeal butterscotch cookie recipe is the very same one I utilize for my iced oatmeal cookies and oatmeal raisin cookies. It’s a fast and buttery, no-chill cookie dough that comes together in a couple of simple actions:
- Make the cookie dough. Initially, cream together the butter and both sugars. Next, beat in the eggs, vanilla, salt, cinnamon, and baking soda. Gradually mix in the flour and oats.
- Include butterscotch. Lastly, fold in the butterscotch morsels.
- Part the cookie dough. Drop spoonfuls of cookie dough onto a lined baking sheet. Leave a little additional space, about 3 inches, in between each cookie to represent dispersing.
- Bake. Bake the cookies at 375ºF for 12-13 minutes, then leave them to rest on the baking sheet for 5 minutes before moving the cookies to a cake rack.
To Chill, Or Not to Chill
Cooling the dough for this recipe isn’t required. Nevertheless, cooling will deepen the tastes, and it does be available in helpful if you’re preparing the dough ahead of time. If you cool the dough, keep it airtight and let it come to space temperature level once again before baking.
Tips for Success
Here are my leading pointers for making the very best chewy oatmeal cookies filled with velvety butterscotch morsels:
- Ensure to utilize room-temperature butter. This suggests softened, however cool to the touch. Butter that’s too warm will trigger the cookies to over-spread in the oven.
- Examine that your sodium bicarbonate is fresh. If you spray a bit into a bowl of vinegar, it needs to bubble right now. Sodium bicarbonate that’s old or ended will be flat (therefore will your cookies!).
- Utilize a cookie scoop. It makes portioning the cookie dough method much easier, and your cookies will be consistent in size.
- Line the baking sheets. Usage parchment paper or a Silpat baking mat. This assists to keep the bottoms of the oatmeal cookies from browning excessive and likewise manages dispersing.
- Do not overbake. Overdone oatmeal cookies will be hard, dry, and not soft and chewy. The cookies must look a little underdone when they come out of the oven, and they’ll continue to establish as they rest on the baking sheet later.
- Include chocolate chips. In addition to butterscotch morsels, include milk chocolate, dark chocolate, or white chocolate chips. Likewise, attempt my timeless oatmeal chocolate chip cookies!
Yes! If you want to prepare your oatmeal butterscotch cookie dough ahead of time, it freezes well. The very best method to freeze cookie dough is to part it into balls and pre-freeze the dough on a flat pan. As soon as strong, move the frozen cookie dough to a freezer bag.
Bake the cookie dough balls directly from the freezer, following the recipe instructions. Keep in mind to include an additional minute or 2 to the baking time.
- To Shop. Shop these oatmeal butterscotch cookies in an airtight container for as much as 5 days at space temperature level.
- Freeze. Baked cookies can be kept frozen for as much as 2 months. Ensure to cool them to space temperature level initially and keep them in a freezer-safe container or sealable bag. Defrost the cookies at space temperature level before serving.
These soft and chewy oatmeal butterscotch cookies are filled with tender oats, velvety butterscotch morsels, and a lot of cinnamon spice.
- 1 cup butter, space temperature level
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 big eggs
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 1/4 cups all function flour
- 3 cups old-fashioned (rolled) oats
- 1 3/4 cups butterscotch morsels
- Preheat the oven to 375 ° F. Line a baking sheet with parchment paper and reserved.
- In the bowl of your stand mixer fitted with the paddle accessory blend the butter, brown sugar, and granulated sugar together for 2 minutes on medium speed. Include the eggs, vanilla, salt, cinnamon, and baking soda, and mix for another minute, scraping the sides of the bowl as required.
- Turn the mixer to low and include the flour and oats up until simply integrated. Mix in the butterscotch morsels uniformly.
- Utilizing a medium (2- tablespoons) sized cookie scoop and part the dough onto the ready flat pan 3-inches apart. Bake for 12-13 minutes, or up until the edges are gently golden.
- Let the cookies rest on the baking sheet for 5 minutes, then move the cookies to a cake rack to cool entirely.
- You can chill the dough if you choose. This will soften the oats and deepen the taste a little however is not required. If you do chill the dough, permit it to warm to space temperature level before baking.
- Shop the cookies airtight at space temperature level for as much as 5 days. Freeze the baked cookies in an airtight container for as much as 2 months. Defrost at space temperature level.
Keywords: oatmeal butterscotch cookies, oatmeal scotchies, butterscotch oatmeal cookies
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