Butterscotch Cookies are here to save the day! Well, maybe not save the day but they will give you a few moments of bliss where you can slip away from reality and in my book, that’s good enough for me.
Everyone is so quick to reach for those trusty chocolate chips but honestly, have you ever tried the butterscotch chips instead? My husband is in love with these cookies and I’ll have to admit, so am I. These butterscotch cookies, also known by some as Scotchies, are this amazing oatmeal cookie cram packed full of butterscotch chips. Mmm, hello.
These butterscotch cookies are quickly becoming my go-to cookie when we want a break from the traditional chocolate chip cookie. Besides, in my mind, oatmeal cookies are healthy for your, right? Can I get a Hell Yeah?
Another perk to this cookie is the oatmeal cookie dough I use for this recipe is the perfect base for Oatmeal Cookies with Dried Cherries and White Chocolate Chips, Oatmeal and Chocolate Chips or a plain ol’ Oatmeal Cookie. Truly though, there is nothing plain about these cookies.
These cookies are also perfect for when you need to whip up a few batches to share with your neighbors. I’ve learned everyone loves getting fresh baking so I make every effort I can to spoil the neighborhood kids as often as I can. Which isn’t as often as I would like, but at least I have somewhere to send some cookies when I find myself in the kitchen.
Which brings up a good question. How many pounds of butter do you keep in your fridge? I never know when the mood will strike so I keep multiple pounds of butter in my fridge. I make certain they do not go to waste. With the local grocery store charging at least $6/lb for butter, when I find myself at Costco and I can buy the butter for less than $3/lb I, uhm, go a little butter crazy? That’s quite the price difference, would you not agree?
It wasn’t until my girlfriend came over for coffee and while reaching for the cream, exclaimed “Wow, you have a lot of butter. Planning on making something special?” that I thought I may have a bit of an issue. Then I realized that she really must not know me well enough yet if she makes a comment like that. Seriously? She knows how I cook and bake. Maybe I need to make her a batch of cookies to remind her.
What do you stock pile in your house that may have your friends questioning your sanity?
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup butter, room temperature
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups quick cook oats
- 2 cups butterscotch chips
- Preheat the oven to 350 F and line a cookie sheet with parchment paper.
- Combine the flour, baking soda, salt and ground cinnamon in a small bowl.
- Beat the butter and sugar together until well combined. Add in the eggs and vanilla extract. Mix on low until combined.
- Stir in the dry ingredients, than add the oats. When everything is mixed well, stir in the butterscotch chips.
- Drop by the spoon full onto your cookie sheet. I used an ice cream scoop to make it easier.
- Bake for 12-14 minutes, depending on how large your cookies are. The edges should be a golden color and start to look crispy. The centre may look soft still but they will firm up.
- Allow the cookies to cool slightly on the try, approximately 10 minutes, before transferring to a wire rack to cool. The cookies will be crumbly until they cool down enough