Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies - Rebekah and her Ramblings. A tasty and comforting cookie perfect for the cool weather!The weather is still incredibly glorious – I can’t believe I’m actually getting to experience fall weather in October this year!! I think I’ve mentioned this before, but I’ve really been craving oatmeal lately and my mom used to make these incredible oatmeal butterscotch cookies and bars. Those sounded like just the thing to cure my sweet tooth and oatmeal craving, and boy do I tell you, these little beauties were gone SO FAST at work. Delectable. Fall like. Heaven in a cookie. Enjoy!!

Oatmeal Butterscotch Cookies

Yield: about 4 dozen
Prep Time: about 1 hour                           Cook Time: 7-9 minutes

Oatmeal Butterscotch Cookies - Rebekah and her Ramblings. A tasty and comforting cookie perfect for the cool weather!What you need:

  • 1.25 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups quick oats
  • 1 2/3 cup butterscotch chips

Directions:Oatmeal Butterscotch Cookies - Rebekah and her Ramblings. A tasty and comforting cookie perfect for the cool weather!

  • Sift the flour, baking soda, salt, and cinnamon together in a small bowl, set aside
  • In a large bowl, beat the butter, sugars, eggs, and vanilla together with a hand mixer until creamy
  • Gradually add the flour mixture, mixing well each time
  • Add the oats and butterscotch chips and mix until well incorporated
  • Refrigerate for at least 45 minutes to help the dough firm up and the flavors come together
  • Preheat the oven to 375 and line a baking sheet with parchment paper
  • Using a heaping tablespoon of dough, form the cookie into a  mound that is taller than it is wide
  • Bake for 7-9 minutes or the edges start to turn gold and the cookies firm up
  • Remove from the oven and let sit for 2 minutes before moving to a cooling rack to cool completely

This recipe is adapted from Nestle.

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