Happy Friday, my friends! As promised, I baked the other butterscotch cookie I talked about on Instagram. And, let me tell you, these oatmeal butterscotch cookies should be at the very top of your weekend baking list.

They combine the hearty texture of rolled oats with the rich sweetness of butterscotch chips, creating the most perfect oatmeal cookie. Each bite is satisfyingly crunchy, chewy, and incredibly flavorful. If you love a good oatmeal cookie, my friends, these butterscotch oatmeal cookies are going to be a real treat.

The Ingredients and Their Roles

Every ingredient in these oatmeal butterscotch cookies has a specific purpose, let’s break it down.

• All-purpose Flour: This is the structural backbone of the cookie. Flour gives the cookies form and density, ensuring they don’t just spread into a gooey mess in the oven.
• Baking Soda: This acts as the leavening agent, reacting with the acidic components to introduce airiness and lift, giving the cookies a desirable chewiness.
• Ground Cinnamon: This adds a warm, spicy flavor that complements the sweetness of the butterscotch.
• Sea Salt: This enhances all the flavors.
• Unsalted Butter: This ensure the cookies are tender and rich.
• Brown Sugar: This adds moisture and a slight chewiness to the cookies.
• Sugar: This helps the cookies spread out properly and brown slightly.
• Egg: This binds the ingredients and provides structure and richness to the cookies.
• Vanilla Extract: This adds warmth, the hallmark of home-baked treats.
• Rolled Oats: These add a hearty texture, but also subtly absorb the flavors of the other ingredients, melding everything together.
• Butterscotch Chips: These bring sweetness, as well as a buttery, brown sugar flavor.

Now, Here’s How to Make Butterscotch Oatmeal Cookies

1. Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper.
2. Then, whisk together the dry ingredients – flour, baking soda, cinnamon, and sea salt – in a medium-sized bowl and set it aside for now.

1. In a larger bowl, cream the butter with both sugars using an electric mixer until smooth, usually about 2 minutes.
2. Next, mix in the egg and vanilla extract and blend for a minute or so, just until combined.

1. Then, gradually add the dry ingredients into the wet ingredients, mixing until just combined (it’s totally okay if some flour is still visible).

1. Fold in the rolled oats and butterscotch chips gently.

1. Using a 2 tablespoon cookie scoop, scoop dough balls on the prepared baking sheets, spaced a few inches apart.

1. Bake cookies for 10 minutes, rotating the pan halfway through. The centers should still be soft and the cookies will be slightly puffed up (they’ll fall as they cool).
2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The Taste Experience

Gah, this is my favorite part – how they taste. These cookies have the perfect balance of the hearty, nutty texture of oats and the smooth, sweet, and slightly salty butterscotch chips. They’re chewy and dense with a light and crispy outer edge. The flavor of these cookies is warm and addictively delicious.

These cookies are the perfect companion to your morning cup of coffee (me) or a make an indulgent after-dinner treat. The choice is yours.

There you have it, my friends. These butterscotch oatmeal cookies are more than just a cookie; they’re a blend of chewy, hearty textures and rich, sweet, buttery flavors. And actually, if you ask me, these cookies aren’t just baked; they’re handcrafted, and I’m positive you’re going to absolutely love them.