Butterscotch Oatmeal Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 dozen cookies
Gooey butterscotch oatmeal cookies are perfect for parties, and you can make the dough up to a week in advance!
  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup sugar
  • ¾ cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cup old fashioned oats
  • 1 (11 oz) package Nestle Toll House Butterscotch Morsels
  1. In a small bowl, whisk together the flour, baking soda, cinnamon and salt, then set aside
  2. In a large bowl or a stand mixer, cream together butter, sugar and brown sugar. Beat on high for 2-3 minutes or until lightened in color and fluffy
  3. Add the eggs and vanilla, and beat again until well incorporated. Scrape down the sides of the bowl with a spatula if necessary
  4. Add flour mixture and beat in slowly until well combined
  5. Add the oats and butterscotch morsels, and mix until well incorporated
  6. Line a large plate or tray with wax or parchment paper, and use a medium cookie scoop to portion the dough into 1” balls. Place on lined tray and refrigerate for at least one hour, or up to three days.
  7. When ready to bake, preheat oven to 350˚ F and line baking sheets with parchment paper.
  8. Bake for 10-12 minutes. Allow to cool on baking sheets for 5 minutes before transferring cookies and parchment paper to a wire rack to cool completely. Cool for at least 30 minutes before attempting to move, they will be too gooey otherwise and will completely fall apart!
Recipe by hOhm Cooking at http://hohmcooking.com/2017/03/28/butterscotch-oatmeal-cookies/