Ingredients for Oatmeal Butterscotch Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- Milk (not included in recipe)
- Oil (not included in recipe)
- White Sugar (not included in recipe; brown sugar is used)
- 1 cup packed light brown sugar
- 3 cups old-fashioned oats
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (11 ounce) package butterscotch chips
- Raisins (not included in recipe)
- 1 cup (2 sticks) unsalted butter, softened
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How to Make Oatmeal Butterscotch Cookies
- Preheat oven to 350°F (175°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the butterscotch chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
455g
Fat
87g
Carbs
74g
