Go Back
–+ servings
butterscotch oatmeal recipe
Print

Oatmeal Butterscotch Cookies

Chewy cookies with intense butterscotch flavor
Course Dessert
Cuisine American
Keyword oatmeal butterscotch cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings 24 Cookies
Author Adapted from Mindy Segal's Cookie Love

Ingredients

  • 1 1/4 Cup Old Fashion Oats (100 g / 3.5 oz)
  • 1 Cup Unsalted butter softened (226 g / 8 oz)
  • 1/2 Cup Sugar (100 g / 3.5 oz)
  • 3/4 Cup Light brown sugar (150 g / 5 oz)
  • 1 tsp Vanilla extract
  • 1 Large Egg, room temperature
  • 1/2 Cup All-purpose Flour
  • 1 tsp Baking soda
  • 1 tsp Kosher salt
  • 1 tsp Sea salt flakes
  • 1 Cup Butterscotch chips (180 g / 6 oz)

Instructions

  • Preheat your oven to 350F and line 3 large cookie sheets with parchment paper.
  • Spread the oat on one of the pans and bake for 5 minutes. Remove from oven and set aside to cool.
  • Using a food processor, process 4 TBS of the baked oat into a fine powder.
  • In a bowl of a standing mixer, or using a hand mixer and a large bowl, beat butter and sugars until fluffy and light in color about 4-5 minutes. Stop the mixer halfway and scrape the sides and bottom of the bowl.
  • Mix in the egg and vanilla extract.
  • In a large bowl, mix the flour, baking soda, salts, oats, and powdered oats use a fork to fully blend then add the butterscotch and toss to make sure all have been coated with flour.
  • With the mixer on low, add the flour mixture to the butter mix. Do not over mix, and finish mixing using a rubber spatula.
  • Using a cookies spoon (1 1/2 TBS size) scoop the cookie batter and place 4 cookies on a cookie sheet, leaving 2-3" space between each cookie.
  • Reduce oven temperature to 340F (160C).
  • Place pan in the middle oven rack and bake for 8 minutes. Remove from the and use a large cookie cutter to gently twirl the cookie and make it round.
  • Place the pan back in the oven and bake for another 4-6 minutes.
  • Remove from the oven and twirl the cookies again with the cookie cutter. Allow cookies to cool before removing removing from the pan or serving.
    If you want the cookies to spread more, reduce the oven's temperature to 320°F.
  • Repeat with the remaining of the dough.

Notes

  • Make sure all of the ingredients are at room temperature.
  • The cookies spread to very thin cookies, for thicker cookies, increase the all-purpose cookies by one to one and a half cups.
  • If you like add to the flour mixture a hint of cinnamon or nutmeg.
  • Store the cookies at room temperature for up to three days.
  • To freeze, place the cookies in a freeze bag and freeze for up to eight weeks. Allow the cookies to reach room temperature out side of the bag.