Do you ever get that craving for something both sweet and slightly salty? If so, these Oatmeal Butterscotch Cookies are sure to be the answer to your problem!
Are you a fan of butterscotch chips? I didn’t really get into them until I was pregnant and made these oatmeal cookies. Something about that salty-sweet combo just got me and I’ve been sort of hooked ever since!
In an effort to add a few more sweet treat recipes to this site, I’ve been experimenting with variations of my soft-batch chocolate chip cookie recipe. My husband goes absolutely crazy for these cookies so I thought they’d be a great starting point for some of my other favorite cookie flavors. I planned to make some oatmeal raisin cookies, which I love, but discovered I didn’t have any raisins when I looked in my cupboard – darn!
I did however, have some butterscotch chips. Without time to go to the store for raisins, I figured I would just use what I had, which turned out to be a great idea! The sweetness of the cookie matched with the flavor of butterscotch is absolutely addicting! I usually pride myself on having good self control when it comes to food, but these darn cookies get me every time I have one! “I’ll just have half of one,” I say and then promptly head back for the other half in minutes. #noselfcontrol
You make these cookies much like any others. You cream the butter and sugar, add in an egg, vanilla and then the dry ingredients. However, one difference is that the dough needs to be chilled two hours before baking. You can see they’re a pretty flat cookie. Chilling them ahead of time ensures they don’t completely melt once you put them in the oven.
Once the dough comes together I form them into 2 tablespoon balls, slightly flatten and then lay on a parchment paper lined baking sheet. Then after chilling I bake 3-4 cookies at a time, making sure there is room between them. They spread out so much in the oven that if you put more than that on the cookie sheet they will completely collide into one another and form one large cookie. Not that I’ve ever done that before… okay, I totally have. Learn from me and only bake 3-4 at a time.
I baked mine for 14-15 minutes. The outside rim of the cookie will have browned and the inside will look slightly doughy. Don’t worry, they will continue to bake and harden on the cookie sheet after you take them out of the oven. This is what gives them their chewy quality. If you want them crisper, leave them in the oven a few additional minutes. I just happen to like my cookies a little on the softer side. Feel free to play around with the time too and see what you like better.
Don’t you just want to grab one off that tray and take a big bite? I promise, if you’ve got the hankering of that great combo of salty-sweet, you should give these a try. They will cure that craving in no time flat!
- ¾ cup unsalted butter, room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup all purpose flour
- 1¼ cups quick oats
- 2 tsp. cornstarch
- 1 tsp. baking soda
- ⅛ tsp. salt
- 1¼ cups butterscotch chips, divided
- Line two cookie sheet with parchment paper, set aside.
- In the bowl of a standing mix, cream together the butter and sugars
- Add in the egg and vanilla and mix until combined.
- In a small bowl, combine the flour, oats, cornstarch, baking soda and salt. Slowly add to the butter/sugar mixture until combined. Add in 1 cup of butterscotch chips and continue mixing until well distributed throughout the dough.
- Form dough into balls, about 2 tablespoons of dough each. Place on a parchment-paper lined plate and slightly flatten down. With the remaining ¼ cup chips, top each cookie with a few more - about 3-5 each. Repeat with remaining dough. Refrigerate at least two hours.
- When nearing the end the chilling time, pre-heat your oven to 350 degrees. Bake 3-4 cookies (will spread out) at a time for 14-15 minutes. The sides should be browned and center look almost set. They will continue to cook on the baking sheets once removed from the oven.
- Once out of the oven, let them cool for about 10 minutes on the cookie sheet until they are cooled enough to move to a cookie rack.