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Butterscotch Oatmeal Cookies

Delightful cookies featuring a blend of oats and butterscotch chips, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup butter, softened Make sure it's softened to a cream cheese-like texture.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup butterscotch chips Substitute with chocolate or peanut butter chips if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter with brown and granulated sugars until smooth and creamy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract.
  4. In a separate bowl, combine the flour, baking soda, and salt. Gradually integrate these dry ingredients into the wet mix until just blended.
  5. Fold in the rolled oats and butterscotch chips, ensuring they’re evenly distributed.
  6. Using a tablespoon, drop spoonfuls of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges turn golden brown.
  2. Allow the cookies to cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months. Let the dough rest in the fridge for 30 minutes before baking to enhance flavor and texture.