Delicious oatmeal butterscotch cookies are a one-bowl recipe ready in 35 minutes (including chill time!). They're made with rolled oats, a hint of cinnamon, and loaded with butterscotch chips perfect for making as thin or thick, or as crispy or chewy as you'd like!
2cups (260g)all-purpose flour, spooned and leveled
¾teaspoonfine sea salt
1 ½teaspoonsbaking soda
½teaspoonground cinnamon
1-2cupsbutterscotch chips, more for tops
Instructions
Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat. Cream the butter in a large mixing bowl until smooth, about 1 minute. Add in the sugars and mix until creamy. Add eggs and vanilla and mix until combined.
Add oats flour, salt and baking soda. Stir just until combined. Then fold in butterscotch chips. Refrigerate dough at least 15 minutes.
Use a medium cookie scoop and scoop onto the prepared baking sheets. Press extra chocolate chips on top if desired. Refrigerate dough balls on the pan for 15-20 minutes if your prefer a little thicker cookie.
Bake for 10 minutes, or until the edges are just light golden brown (the centers should look a little soft). Take them out a little early for softer cookies and bake a little longer for crispier cookies. Let rest on pan for a few minutes and then transfer to a cooling rack to cool completely.
Notes
To store: Store in an airtight container at room temp for up to 3 days.Leftover dough: Form dough into balls and add to baking sheet. Place sheet in freezer until dough has hardened. Remove from freezer and add to freezer bag. Store in freezer until ready to bake, about 2-3 months.Freezing: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature or heat in the microwave until warm.