Oatmeal Butterscotch Cookies
Servings: 40 cookies
Calories: 120kcal
Ingredients
- 2 cups all-purpose flour 270 grams
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 cup salted butter softened
- 1 cup granulated sugar 233 grams
- 1 cup light brown sugar packed (180 grams)
- 2 eggs
- 2 tsp pure vanilla extract
- 3 cups old-fashioned oats 294 grams, or quick oats
- 1 tbsp molasses optional, but deepens flavor
- 2 cups butterscotch chips 300 grams
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment or silicone liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cardamom. Set aside.
- In the bowl of a stand mixer, combine softened butter, both sugars, and molasses. Beat until light, about 1–2 minutes.
- Add eggs and vanilla to the butter mix. Beat for 1 minute, scraping down the sides.
- Add dry ingredients to wet mixture and mix on low until just blended. Avoid overmixing.
- Add oats and butterscotch chips. Mix on low only until combined.
- Cover and refrigerate dough for at least 1 hour. This step is key for chewy cookies.
- Scoop out balls of dough (about 1.5 to 2 tablespoons each) and space them out on the baking sheets.
- Bake one tray at a time for 12–13 minutes, until tops are just turning golden and edges are set. Centers may look slightly underbaked—they will firm up as they cool.
- Let cookies rest on the pan for 5 minutes before moving to a wire rack to finish cooling.
Notes
Quick oats can be substituted for old-fashioned, but the refrigeration time becomes critical if you want a chewy cookie, rather than a cakey texture.
Molasses is optional, but I find it deepens the flavor.
Nuts are often added. Chopped pecans are a good choice. 1 cup is the usual amount.