Go Back
Butterscotch Cookies
  • 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
  1. Preheat the oven to 350 F and line a cookie sheet with parchment paper.
  2. Combine the flour, baking soda, salt and ground cinnamon in a small bowl.
  3. Beat the butter and sugar together until well combined. Add in the eggs and vanilla extract. Mix on low until combined.
  4. Stir in the dry ingredients, than add the oats. When everything is mixed well, stir in the butterscotch chips.
  5. Drop by the spoon full onto your cookie sheet. I used an ice cream scoop to make it easier.
  6. 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.
  7. 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