Description
Deliciously chewy oatmeal cookies filled with melted butterscotch chips, perfect for any dessert lover.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups (150g) old-fashioned rolled oats
- 1 cup (180g) butterscotch chips
Instructions
- Beat the softened butter, brown sugar, and granulated sugar together until well combined, about 1-2 minutes.
- Add the room-temperature egg and pure vanilla extract to the mixture, mixing until fully incorporated.
- Whisk together the flour, baking soda, ground cinnamon, salt, and rolled oats in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix!
- Fold in the butterscotch chips, ensuring they’re evenly distributed throughout the dough.
- Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop 1.5 tablespoon balls of dough onto the prepared sheets, slightly flattening them.
- Bake for 10-13 minutes, watching closely until the edges are lightly browned but the centers look soft.
- Remove from the oven and allow the cookies to cool on the sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and do not overmix the dough.