We LOVE oatmeal cookies around here. I could probably make them in my sleep. I add all sorts of things to them: chocolate chips, shredded coconut, raisins, dried cherries or chopped nuts. It just depends on what I have on hand. This time I had butterscotch chips, so I decided to give that a whirl. It’s a new favorite. I’m not sure I can go back to a traditional oatmeal raisin cookie after tasting these. Let me know what you think if you try them!
Ingredients
3/4 cup butter, softened
3/4 sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled quick-cook oats
1 {11 oz} bag butterscotch chips {I use a little less than a full bag}
Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or use Silpats.
In a large bowl, cream butter and sugar together until fully combined, mashing out any lumps if necessary. Stir in eggs and vanilla and beat until combined. In a separate bowl, mix the flour, baking soda, cinnamon and salt. Slowly mix the flour mixture into the butter mixture and stir until well blended. Stir in the oats and butterscotch chips. Drop 1 tablespoon-size balls of dough onto prepared baking sheets. Bake for 8 to 10 minutes or until the edges turn golden brown.
Makes 3 dozen cookies.
Looking to get your cookie fix? Check out more Cookie Recipes.
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