Recipe from Nestle Classic Recipes
A few weeks ago I had a very strong craving for these cookies. I couldn’t tell you why or what started it, but I knew I had to have them.
For a while I had myself convinced that they were my favorite cookies. And then I had some Girl Scout Cookies and realized those were my favorite. And then I remembered these peanut butter cookies and, well, I’m sure you get the point.
But honestly, these rank right up near the top for me. I’ve been eating a lot of oatmeal lately, which didn’t do anything to help the craving. I just love the texture it gives these cookies. And butterscotch? Oh my goodness, what an amazing flavor. The oatmeal, butterscotch and cinnamon flavors in these cookies make me think of Fall, but I didn’t want to wait until Fall to make them. This recipe will make a lot of cookies, so they could easily be frozen to save for later, or just eaten over the course of a few days Enjoy!
Oatmeal Butterscotch Cookies
1 cup (2 sticks) salted butter, room temperature
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 ¼ cups all purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
3 cups quick cooking oats
1 bag butterscotch chips
Preheat oven to 375 degrees. Beat together butter and sugars. Add in eggs and vanilla. In a separate bowl combine flour, baking soda, cinnamon and salt. Add to wet ingredients. Stir in oats and butterscotch chips. Form into small balls and place on cookie sheet lined with parchment paper. Bake for 8-9 minutes (a few minutes longer for crispier cookies). Cool on cookie sheets for 5 minutes, then place on wire rack to cool completely. Makes approximately 4 dozen cookies.
Sharing this recipe at: