I was pleasantly surprised at how yummy these cookies were. When I think of oatmeal cookies, I don’t normally think of butterscotch chips but was not disappointed with the outcome.
Earlier this week, I realized that I forgot to make or buy Christmas gifts for my son’s classmates. Thank goodness I had randomly bought the butterscotch chips when I was shopping for our Christmas groceries.
I didn’t want to make sugar cookies, so I decided to bake oatmeal cookies (mainly because I love oatmeal and wanted to munch on the extras) and after remembering the butterscotch chips, the plan was set. I mixed the ingredients, scooped the cookie dough, and baked the cookies all while being fussed at by my newborn. I don’t think he was too pleased with me baking at 10pm.
Even if you’re a bit hesitant, try these out and let me know your thoughts!
- 2/3 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup old fashioned oats
- 1 cup butterscotch chips
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, & salt. Set aside.
- In a large bowl, cream together butter and both sugars on medium speed. Add egg and vanilla and mix until well combined. Add dry ingredients and beat on medium speed until just combined. Once dough has formed, fold in oats & butterscotch chips.
- Scoop out cookies onto your cookie sheet and bake for 8-10 minutes. Once cookies are done, let them cool on pan for 10 minutes and then transfer to cooling rack.
- For prettier cookies, press 2-3 butterscotch chips into the cookie mound before baking.