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Soft and chewy butterscotch oatmeal cookies fresh out of the oven

Soft and Chewy Butterscotch Oatmeal Cookies

Deliciously soft and chewy cookies featuring butterscotch chips and oats, creating a comforting treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1/2 cup unsalted butter, softened High-quality unsalted butter for flavor.
  • 1/2 cup light brown sugar, packed Adds moisture and softness.
  • 1/4 cup granulated sugar For sweetness.
  • 1 large egg, room temperature Room temperature for smooth mixing.
  • 1 teaspoon pure vanilla extract Enhances flavor.
  • 1 cup all-purpose flour, spooned and leveled Proper measuring for best results.
  • 1/2 teaspoon baking soda Leavening agent.
  • 1/2 teaspoon ground cinnamon For warmth and flavor.
  • 1/4 teaspoon salt Enhances overall flavor.
  • 1 1/2 cups old-fashioned rolled oats Provides chew and structure.
  • 1 cup butterscotch chips Signature flavor; use quality chips.

Method
 

Preparation
  1. In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until well combined, about 1–2 minutes.
  2. Add the room-temperature egg and vanilla extract, mixing until fully incorporated.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
  4. Stir the rolled oats into the dry ingredients.
  5. Add the dry mix to the butter-sugar-egg mixture and mix until just combined.
  6. Fold in the butterscotch chips gently.
  7. Cover the dough and refrigerate for at least 30 minutes.
Baking
  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Scoop 1.5-tablespoon balls of dough, slightly flatten them, and arrange on prepared sheets.
  3. Bake for 10–13 minutes until edges are lightly browned but centers still look soft.
  4. Cool cookies on the baking sheets for 5–10 minutes before transferring to a wire rack.

Notes

Store cooled cookies in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze cookies for up to 3 months. Dough can also be portioned and frozen.