Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime. Nothing says I love me more than breaking apart a delicious, fresh from the oven Big Chewy Oatmeal Butterscotch Cookies. Taking the first sugar-filled hypnotic bite is the best. Theses cookies are simple to make and are worth every second of the prep time. Drop even scoops on a baking sheet. Watch the heat induced magic take over. It transfers a very good dough into a wonderful, exemplary, and filling cookie. Have this with a glass of milk fresh from the oven. Alternatively, leave them near the coffee maker and nab one in the morning for a day starting mood enhancer.
Watch the video and follow the instructions below to have these tasty rewards in your kitchen today. Spread the love and share them with the other members of your home. Watch as the kids gravitate to the kitchen. More experienced connoisseurs, like my husband, wait for the sweet, butterscotch chips filled aroma to diffuse throughout the house. They are drawn in as they notice the sweet aroma permeating the boundaries of the cooking location. Feel free to explore the contents of my growing catalogue of recipes and share any that strikes your fancy.
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In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs, vanilla extract and mix well. Add flour, baking soda, salt, cinnamon and mix on low speed.
Add oatmeal and butterscotch chips and mix everything until combined.
Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier)
Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.
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Big Chewy Oatmeal Butterscotch Cookies (aka Oatmeal Scotchies)
Ingredients
- 2 sticks unsalted butter softened
- 3 cups quick oatmeal
- 1 ⅔ cup butterscotch chips 11 oz bag
- 1 ¼ cup all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 2 large eggs room temperature
Instructions
- In a large bowl using a mixer: add butter, sugar, and brown sugar. Mix/whip on high until smooth. Add eggs, vanilla extract and mix well.
- Add flour, baking soda, salt, cinnamon and mix on low speed.
- Add oatmeal and 1 ⅔ c. butterscotch chips and mix everything until combined.
- Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier). Add the rest of the butterscotch chips on top of the cookie dough.
- Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.
Place leftover cookies in a airtight container for top to a week. Serve and enjoy!
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