I hope you’re all having a wonderful week! My kids had off of school today, and asked if we could bake a treat. So, being the good mother I am, I told them only if they could all agree on what to make. Well, it was unanimous. All four tiny humans begged to make my Chewy Butterscotch Oatmeal Cookies. Seriously, guys.. these are indeed the best ever !
These cookies stay chewy in the center, yet have a light crisp crust on the outer edges. The butterscotch chips are an unusual addition to the oatmeal cookie that always catches people by surprise. Of course if you don’t like butterscotch, you can always use chocolate chips, or even raisins for a more traditional cookies. However, I think if you give the butterscotch a shot, you’ll love it! I also use almost all brown sugar in these cookies, which makes for a deep, rich flavor that is a perfect compliment to the hearty oats. Make sure to use rolled oats, not quick cooking for the chewy texture that makes these irresistible.
So, gather up your mixer and ingredients. I’ll wait. You are going to gain five pounds eating these cookies this week, but I promise it will be worth it!
Did you get everything ? In case you are wondering, yes! I do in fact make these with whole wheat flour. I try to not use plain old white flour much anymore. This King Arthur White Whole Wheat Flour is amazing. It’s unbleached, yet doesn’t have the heavy, nutty taste of traditional whole wheat. It is a much healthier option for baking if you ask me. I use it in all of my cookies, bars, waffles, pancakes.. just about everything! It can be a little hard to find locally, so I usually order mine in bulk online.
Let’s get started now that we’ve covered the flour, shall we? Place your softened butter and both sugars into your mixing bowl.
Make sure to cream them together well. You want them to have a nice creamy consistency, like this. After that, add in your eggs one at a time, and then your 1 1/2 tablespoons of vanilla extract. I know it seems like a lot… just trust me here !
Now that all of your wet ingredients are all mixed, set those aside. I’m going to tell you a secret.. ready ?
I don’t mix my dry ingredients separate. Gasp ! I know… but these cookies still turn out perfect every time. So go ahead, and measure out your flour (spoon it into the measuring up, and level it.. don’t just scoop from the bag), then add your baking soda, salt, cinnamon, and nutmeg. Mix that all together well. Slowly add in your three cups of rolled oats. Last, fold in the butterscotch chips. (or other chips/raisins)
Once you have the batter all mixed together put it in the refrigerator for about 20 minutes. This will make it not quite as sticky when you have to roll it into a ball. Or.. you can buy my favorite ever tool for making cookies. I use this scoop for making cookies. They come out the same size, and I don’t have to roll them into a ball !
So, either use your scoop if you have one, or roll the dough into a 1 inch ball. Place them about an inch and a half apart on your pan. I recommend Air Bake pans for most cookies. They are non stick, and make for a light, evenly cooked cookie. Even with an electric oven. If you are not using a non-stick pan, make sure to put a silicone liner down first.
Bake the cookies for 12-13 minutes in a 350 degree oven. I actually set my timer for 12 minutes, 30 seconds, and the cookies are perfect every time. Oven cooking times vary though, so check the cookies at 12 minutes. You want the edges to be just brown. The centers will look undone when you take them out. Let the cookies cool on the pan for 5 minutes before moving them to cool completely.
I mean, seriously, how good do these look ?
I can’t confirm or deny this, but I don’t think they all made it to the storage container after photographing them.
You may even want to double the recipe like I do. These freeze wonderfully. You can store the baked cookies for about 3 months in an airtight container in your freezer. I like to freeze the dough in shaped balls. You can pop them out of the freezer, right onto a baking sheet! No need to thaw, just give them an extra minute of baking.
- 1 cup softened unsalted butter
- 2 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 1 1/2 cups of all purpose or white whole wheat flour (I use the latter)
- 3 cups of rolled oats (not quick oats)
- 2 large eggs
- 1 1/2 tablespoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Cream together the butter and both sugars until fluffy. Add in eggs one at a time, mixing completely. Add in vanilla extract. Mix well.
- Add in dry ingredients slowly (flour, baking soda, salt, cinnamon, nutmeg) Mix until just combined, careful to not over mix.
- Add in oatmeal one cup at a time. Mixing to combine. Gently fold in the butterscotch chips.
- Let dough chill in the refrigerator for at least 20 minutes.
- Shape dough into one inch balls, and place on a baking sheet 1 1/2 inches apart. Bake for 12-13 minutes. Cookies are done when edges are just starting to brown. The centers will not be set all the way. Let cool on baking sheet for 5 minutes before moving to racks to cool completely.
- Cookies will stay fresh in an airtight container for up to a week. Will be fresh in freezer for 3 months in an airtight container.