Oatmeal Butterscotch cookie recipe – Made from plenty of oats, Butterscotch chipsand cinnamon, these cookies are the perfect treat in their own right, or with ice cream. Soft chewable oatmeal with a cookie!
Soft chewable oat flakes
Soft oatmeal has a special place in my heart. As a little girl, I was always looking forward to my mother’s chewable oatmeal with juicy raisins.
He did best cookies.
The other kids in our block fainted over his cookies and were as excited as I was when he baked them. In fact, my mom was (is) so inspiring in the cookie department that secretly it has been my goal to be a mom who makes the best cookies in the whole neighborhood… city… world.
Oatmeal Butterscotch cookies
The soft thin Butterscotch cookies have oatmeal, crunchy edges and a chewable center that makes my heart melt.
These chewable oat flakes, rich in cinnamon chips and a handful of Butterscotch chips, are die for.
What ingredients do you need to make Butterscotch cookies
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Packaged brown sugar
- Granulated sugar
- Softened unsalted butter
- Vanilla extract
- Big eggs
- Fast oats
- Butterscotch chips
How to make these Butterscotch cookies
- Mix the dry ingredients together: Preheat oven to 350 degrees and line several baking sheets with baking paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Whisk butter and sugar: Mix the butter and both sugars together with an electric mixer and in a separate bowl until light and fluffy, 3-5 minutes. * Don’t shorten your time here, it’s important for the recipe.
- Combine both mixtures: Add the vanilla sugar and eggs to the butter and beat until smooth. Then slowly add the flour mixture until freshly mixed.
- All in: Scrape the bowl and beat low, adding oats and Butterscotch chips.
- Format the dough: Drop the cookie dough in 1/2 tablespoons on baking paper. Make sure they are 2-3 inches from the application.
- Bake cookies: Bake the cookies for 10-11 minutes until the edges are golden brown, but the centers still look soft. Cool completely on baking paper before transferring.
Get the whole (printable) oatmeal from the Butterscotch cookie recipe below. Have!
Frequently asked Questions
You don’t define flour screening … Should I?
If the recipe does not specify flour screening, the general rule is to mix the flour well into the bag, bucket, and then flatten the flour to ensure proper measurement. This recipe should work well.
Can I make gluten-free Butterscotch cookies?
Yes, replace simple flour with your favorite gluten-free baking. Be sure to check that your oatmeal has been processed at the GF facility and that the Butterscotch chips are free of insidious gluten. (Omani no.)
I can’t find Butterscotch chips, Can I still make this recipe?
Butterscotch chips have a very clear taste. If you can’t find them in your city, I recommend ordering online or using caramel chips instead.
How long do these cookies last?
You can store them at room temperature in an airtight container for about a week or in the refrigerator for up to 2-3 weeks.
Can I freeze these cookies?
Yes, you can freeze them before or after baking. If it is fried, cool it completely and stack it in an airtight container. Then freeze for up to 4 months.
If you freeze the dough, roll the dough into a 2-inch log. Then wrap in plastic wrap and foil. Cool the dough for up to 4 months. When ready to bake, cut the dough into ½ inch circles and bake frozen for 15-20 minutes.
Possible Oatmeal Butterscotch Cookie Recipe Add-Ins
- Cinnamon chips
- Chocolate hippies
- White chocolate
- Cocoa bottles
- Coconut flakes
- Chopped pecans or walnuts
- Dried cherries
- Dried apple pieces
Other great cookies recipes galore!
Oatmeal Butterscotch cookie recipe
Soft Chewy Oatmeal in a twist! These Oatmeal Butterscotch cookies, made from oatmeal, butterscotch chips and cinnamon, are the perfect treat alone or with ice cream.
Doses: 36 cookies
Preheat oven to 350 degrees and line several baking sheets with baking paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
Mix the butter and both sugars together with an electric mixer and in a separate bowl until light and fluffy, 3-5 minutes. * Don’t shorten your time here.
Add the vanilla sugar and eggs to the butter and beat until smooth. Then slowly add the flour mixture until freshly mixed.
Scrape the bowl and beat low, adding oats and Butterscotch chips.
Drop the cookie dough with a tablespoon of 1 1/2 tablespoons on top of the cookies. Make sure they are 2-3 inches from the application.
Bake the cookies for 10-11 minutes until the edges are golden brown, but the centers still look soft. Cool completely on baking paper before transferring.
Serving: 1cookie, Calories: 164kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated fat: 5g, Cholesterol: 23mg, Sodium: 95mg, Potassium: 72mg, Fiber: 1g, Sugar: 13g, Vitamin A: 175IU, Calcium: 18mg, Iron: 0.9mg
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