Description of this recipe
Oatmeal Butterscotch Cookies are a delightful blend of chewy oats and rich butterscotch chips, creating a perfect treat for any occasion. The cookies are easy to make and offer a warm, comforting flavor that will remind you of home baking. With a golden brown exterior and a soft, chewy interior, these cookies are sure to be a hit with both kids and adults alike.
Why you will love this recipe
You will love this recipe for its simplicity and the delightful combination of flavors. The buttery richness of the butterscotch chips pairs beautifully with the wholesome oats, creating a cookie that is both satisfying and indulgent. These cookies are perfect for sharing, making them ideal for parties, bake sales, or simply enjoying with a glass of milk at home. Plus, they are quick to whip up, making them a go-to recipe for any baking enthusiast.
Introduction
Cookies have a special place in our hearts, and oatmeal cookies, in particular, evoke feelings of nostalgia and comfort. They are often associated with warm kitchens and the love of baking. This Oatmeal Butterscotch Cookie recipe takes the classic oatmeal cookie to the next level by incorporating sweet butterscotch chips, giving each bite a delightful burst of flavor. Whether you’re an experienced baker or just starting out, this recipe is straightforward and guarantees delicious results.
In this article, we will explore the ingredients, preparation steps, and tips for making the perfect Oatmeal Butterscotch Cookies. You’ll also find nutritional information and answers to common questions about this delightful treat. So, grab your apron and let’s get baking!
Ingredients:
- ⅓ cup salted butter, room temperature
- ⅓ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 1 large egg
- ¾ cup all-purpose flour, spooned and leveled
- ¼ teaspoon baking soda
- 1 cup old-fashioned oats
- 1 cup butterscotch chips
Preparation:
Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two large baking sheets with parchment paper or lightly spray them with cooking spray to prevent sticking.
Step 2: In a large mixing bowl, cream together the room temperature butter, light brown sugar, and granulated white sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which should take about 2-3 minutes. This step is crucial as it incorporates air into the dough, resulting in a lighter cookie.
Step 3: Add the large egg to the butter and sugar mixture. Beat until well combined. It’s okay if the mixture is not completely smooth; some lumps are normal.
Step 4: Gradually mix in the flour and baking soda. Stir just until combined; be careful not to overmix, as this can lead to tough cookies.
Step 5: Gently fold in the old-fashioned oats and butterscotch chips using a spatula or wooden spoon. Ensure that the oats and chips are evenly distributed throughout the dough.
Step 6: Using a 1 ½ tablespoon cookie scoop or a spoon, drop rounded cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Step 7: Bake the cookies in the preheated oven for 9-13 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them to avoid overbaking, as they will continue to firm up after being removed from the oven.
Step 8: Once baked, allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
These Oatmeal Butterscotch Cookies are delightful on their own, but they can be served with a variety of accompaniments. Consider pairing them with a cold glass of milk, a warm cup of tea, or even a scoop of vanilla ice cream for an indulgent dessert. They also make a great addition to cookie platters at gatherings or as a sweet treat in lunchboxes.
Tips:
- Storage: Store leftover cookies in an airtight container at room temperature for up to a week. Ensure the cookies are completely cooled before storing to maintain their texture. For longer storage, you can freeze the cookies in a freezer bag or airtight container for up to 3 months.
- Variations: Feel free to customize this recipe by adding chopped nuts, such as walnuts or pecans, or substituting chocolate chips for butterscotch chips if you prefer a different flavor.
- Baking Time: Keep in mind that baking times may vary depending on your oven. For softer cookies, remove them from the oven when they are just set in the middle; for crunchier cookies, bake a minute or two longer.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Nutritional Information (per cookie):
- Calories: 133 kcal
- Protein: 1 g
- Sodium: 84 mg
Conclusion
Oatmeal Butterscotch Cookies are a delightful treat that brings comfort and joy with every bite. Their chewy texture and sweet butterscotch flavor make them a favorite for cookie lovers of all ages. Whether you’re baking for a special occasion or simply craving something sweet, this recipe is sure to satisfy. So, gather your ingredients and start baking – your taste buds will thank you!
Questions and Answers about this recipe:
- Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but the texture of the cookies may be slightly different. Old-fashioned oats provide a chewier texture, while quick oats will create a softer cookie. - What can I substitute for butterscotch chips?
If you’re not a fan of butterscotch, you can substitute chocolate chips, peanut butter chips, or even dried fruits like raisins or cranberries for a different flavor profile. - How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the centers are set. They may look slightly underbaked in the middle, which is okay as they will continue to firm up while cooling. - Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days. Just allow it to come to room temperature before baking. - How do I prevent my cookies from spreading too much?
Ensure your butter is at room temperature and not melted, as melted butter can lead to excessive spreading. Also, chilling the dough for about 30 minutes before baking can help maintain the cookie shape.
