Oatmeal cookies with butterscotch chips that are tender, soft, with a slight crunch. The cookie monster in my house can never get enough of these!
- 1 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1-3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 cups quick-cooking oats
- 1-1/2 cups butterscotch chips
Preheat oven to 325 degrees.
*See note below.
In a large bowl, cream together the butter and sugars until smooth and creamy. Add the eggs and vanilla and mix until well combined.
In another large mixing bowl, add the flour, baking soda, salt, cinnamon and oats. Mix until combined.
Slowly add the dry mixture to the wet, and stir until just combined. Mix in the butterscotch chips.
On greased cookie sheets, drop spoonfuls of dough about 2 inches apart. Bake for 10-12 minutes. Remove from the oven and let them cool completely on the sheets. Store in an airtight container.
*cookie dough always bakes a little better if you have time to chill the dough. Pop it in the fridge for at least 1 hour, or up to 24 hours. Your cookies will still be great even if you don't refrigerate them, I have done it both ways.