Description
Delicious butterscotch oatmeal cookies that are soft and chewy, perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup unsalted butter (softened)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 3 cups old fashioned oats
- 2 cups butterscotch chips (plus extra for garnishing)
- 1/2 cup chopped pecans
Instructions
- Begin by preheating your oven to 375 degrees F.
- In a small bowl, whisk together the flour, salt, and baking soda. Set this aside.
- In a large mixing bowl, cream together both sugars and the butter until the mixture is light and fluffy. Stir in the vanilla extract.
- Beat the eggs into the creamed mixture one at a time, ensuring each is well incorporated before adding the next.
- Gradually blend in the flour mixture until just combined and no streaks of flour remain.
- Fold in the butterscotch chips, old fashioned oats, and chopped pecans until evenly distributed through the batter.
- Drop spoonfuls of the cookie dough onto an ungreased cookie sheet, spacing them about two inches apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are just turning golden.
- Remove the cookies from the oven. Immediately, lightly press a few extra butterscotch chips into the tops of each cookie for garnish.
- Let the cookies cool on the baking sheet for two minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container to keep them fresh.
Notes
- For chewier cookies, do not overbake.
- Feel free to substitute chocolate chips for butterscotch chips if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg