Name: Chewy Butterscotch Oatmeal Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 48 servings
Ingredients: 1 cup unsalted butter, softened; 0.75 cup granulated sugar; 0.75 cup brown sugar, packed; 2 egg, large; 1 teaspoon vanilla extract; 1.25 cups all purpose flour, spooned and leveled; 1 teaspoon baking soda; 0.75 teaspoon cinnamon, ground; 0.5 teaspoon fine salt; 3 cups old fashioned rolled oat; 1.5 cups butterscotch chip

Ready in: 30 mins

Serves: 48 servings

Ingredients: 11

These are chewy oatmeal cookies with the classic oat-forward dough, warm cinnamon, brown sugar, and crisp edges. Butterscotch chips make them a clear oatmeal scotchies-style variation while keeping the texture and structure of a traditional oatmeal cookie.

Ingredients

1	cup unsalted butter, softened
³⁄₄	cup granulated sugar
³⁄₄	cup brown sugar, packed
2	egg, large
1	teaspoon vanilla extract
1 ¹⁄₄	cups all-purpose flour, spooned and leveled
1	teaspoon baking soda
³⁄₄	teaspoon cinnamon, ground
¹⁄₂	teaspoon fine salt
3	cups old-fashioned rolled oat
1 ¹⁄₂	cups butterscotch chip

Instructions

1.	Heat the oven to 375 degrees F and line baking sheets with parchment paper.
2.	Beat the softened butter, granulated sugar, and brown sugar in a large bowl until creamy and slightly lightened.
3.	Beat in the eggs one at a time, then mix in the vanilla extract.
4.	Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl.
5.	Add the dry ingredients to the butter mixture and mix just until no dry flour remains.
6.	Stir in the rolled oats and butterscotch chips until evenly distributed.
7.	Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8.	Bake for 8 to 10 minutes, until the edges are set and lightly golden while the centers still look soft.
9.	Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.