Oatmeal Butterscotch Cookies
Homemade Butterscotch Cookies are soft, chewy with a rich, caramel flavor.
Servings: 18 cookies
Calories: 133kcal
Ingredients
- ⅓ cup salted butter room temperature
- ⅓ cup light brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg
- ¾ cup flour spooned and leveled
- ¼ teaspoon baking soda
- 1 cups old fashioned oats
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper or spray with cooking spray.
- Cream together the butter, brown sugar and white sugar in a large mixing bowl with a hand or stand mixer until light and fluffy.
- Beat in the egg until combined. The mixture may not be completely smooth.
- Mix in the flour and baking soda, stirring just until combined.
- Fold in the old fashioned oats and butterscotch chips until evenly distributed.
- Use a 1 ½ Tablespoon cookie scoop to drop cookie rounds onto the prepared baking sheets.
- Bake for 9-13 minutes or until golden brown on the edges and set in the middle.
- Cool completely before serving.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. Ensure the cookie are fully cooled before storing. You can also store the cookies in a freezer bag or airtight container in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 32mg | Fiber: 1g | Sugar: 14g | Vitamin A: 128IU | Calcium: 9mg | Iron: 1mg