Soft and Chewy Oatmeal Butterscotch Cookies
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT10M
- Cook Time: 10 Minutes PT25M
- Total Time: 25 Minutes
- Difficulty: Novice
- Serves: 2 dozen cookies
- Cuisine: American
Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until th
Ingredients:
- 3/4 cup butter softened
- 1/2 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour *
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups old-fashioned rolled oats
- 1 2/3 cups approximately 11 oz butterscotch chips
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes.
- Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes.
- Add the eggs and vanilla and beat until smooth again.
- In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips.
- Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well.
- Using a medium size cookie scoop (about a tablespoon in size) drop the dough onto a large baking sheet lined with a silpat mat.
- Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.
- Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
- When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely.
- The finished cookies freeze well and the dough also freezes well. When baking the cookie dough straight from the freezer, I allow a few extra minutes for the baking.