Oatmeal Butterscotch Chip Cookies
Soft & chewy, rich and buttery, these cookies absolutely melt in your mouth! These cookies are soft in the center and crisp on the edges. This recipe makes 18 medium cookies and can be doubled or tripled as needed.
Servings: 18 cookies
Calories: 145kcal
Equipment
- kitchen scale optional but recommended
Ingredients
- ½ cup (1 stick) unsalted butter softened at room temp
- 6 tablespoons granulated sugar ¼ cup + 2 tablespoons
- 6 tablespoons light brown sugar ¼ cup + 2 tablespoons
- 1 large egg
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ cup old-fashioned oats AKA rolled oats
- ½ cup butterscotch chips
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper (optional).
- In a mixing bowl, use a hand mixer on low speed to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 1 minute.
- Mix in the egg until well combined, about 30 seconds.
- Stir in the flour, baking powder, baking soda, and salt. Mix until just combined. Stir in the oatmeal and butterscotch chips.
- Portion out 1-ounce (2 tablespoons) cookie dough balls onto the cookie sheet. Leave 3 inches between cookie dough pieces. Bake in batches, as needed.
- Bake on the middle oven rack at 350F for 9-11 minutes, until the edges of the cookies are golden and set. The cookies will be slightly puffy and the center will still appear slightly underdone. They will deflate and continue baking after removing from the oven.
- After the cookies are set, transfer to a cooling rack. Enjoy!
Notes
- I recommend using a kitchen scale to measure out gram weights. All of my Lynn's Desserts recipes use gram weights. Click "metric" under the ingredients section to switch to gram weights.
- The base of these cookies is versatile. You can use chocolate chips, raisins, etc. I recommend keeping the add-ins to no more than ½ cup to maintain the cookie structure.
- The cookies and cookie dough freeze well. I recommend portioning out the cookie dough before freezing, but an entire batch can be frozen and thawed overnight in the fridge.
- I use a 1-ounce cookie scoop to portion out the cookies, which is 2 tablespoons.
Nutrition
Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 184IU | Calcium: 19mg | Iron: 1mg
