Oatmeal Butterscotch Cookies
These cookies are chewy on the outside, soft on the inside. They have a perfect balance of salty and sweet.
Servings: 48 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 2 tsp vanilla
- 1¼ cup flour
- ½ tsp baking soda
- 1 tsp salt
- 3 cups rolled oats or quick-cooking oats
- 2 cups butterscotch chips
Instructions
- Preheat oven to 325°.
- In a large mixing bowl, combine butter with sugars. Mix well. Add eggs and vanilla and mix well.
- Add flour, baking soda, and salt. Mix well. Add oats. Stir well. And finally, add butterscotch chips. Stir well.
- Drop by tablespoonfuls onto a parchment-lined baking sheet, about 2 inches apart.
- Bake for 12-15 minutes. Remove from oven when they start to look dry on the top. Try not to overbake.¾
Notes
For high altitude: I measure the flour just a little heavy and it seems to work great!
I can't help but think that crushed pretzels would be amazing in these cookies. (Reduce salt to 3/4 tsp.)