Butterscotch Oatmeal Cookies

By srumbel

The chewy oatmeal cookies are buttery and cinnamon spiced, and pair perfectly with the rich butterscotch chips. These cookies are just bursting with the butterscotch flavor! This recipe makes a LOT of cookies, which is a good thing when you’re sharing, but if you’re making them for a smaller crowd, I’d suggest freezing the extra dough or baked cookies instead of cutting the recipe in half. You’ll thank me later for that little tip.

from greensnchocolate.com

Ingredients

• 3/4 cup butter, at room temperature
• 1/2 cup sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 tsp baking powder
• 1/2 teaspoon kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 cups old-fashioned rolled oats
• 11 ounces butterscotch chips

Preparation

Step 1

1.Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
2.In large bowl with electric mixer, beat butter and sugars together until light and creamy, about 2 minutes.
3.Add eggs, one at a time beating until completely combined.
4.Add vanilla extract, beating to combine.
5.In medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and oats.
6.Gradually add dry ingredients to wet ingredients, stirring until fully combined.
7.Fold in butterscotch chips.
8.Using a 2-tablespoon cookie scooper, place dough balls onto prepared baking sheets, at least 2 inches apart.
9.Bake in preheated oven for 9-11 minutes, until edges are golden brown.
10.Cool 5-10 minutes on baking sheet, then transfer to cooling rack to cool completely.
11.Enjoy!