Oatmeal Butterscotch Cookies
The perfect Oatmeal Cookie with a hint of cinnamon and just the right amount of sweet butterscotch chips! The crispy edges and chewy middle make these truly irresistible!
Equipment
- Kitchenaid Mixer
- Measuring Cups and Spoons
- Rubber Spatula
- Baking Sheets
- Parchment Paper
Ingredients
- 1 1/2 Sticks Salted Butter 3/4 cup room temperature
- 1/4 Cup Shortening Crisco
- 3/4 Cup Sugar
- 3/4 Cup Brown Sugar Packed
- 2 Eggs
- 1 tsp Vanilla
- 1 tsp Salt
- 3/4 tsp Cinnamon
- 1 1/2 Cups All-Purpose Flour
- 3/4 tsp Baking Soda
- 3 Cups Oatmeal
- 1 Cup Butterscotch Chips
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. (The parchment paper does not need to be greased.)
- In the mixer fitted with the paddle attachment, whip together the butter and shortening until smooth. Next, add in the sugar and brown sugar and mix until fluffy.
- Add in both of the eggs, vanilla, salt, and cinnamon, mix until combined.
- Next add the flour, baking soda, mix until combined.
- Add in the 3 cups of oatmeal and the cup of butterscotch chips. Mix until just combined.
- Scoop out about 2 tbsp of dough for each cookie and place on the lined baking sheet leaving 1" of space between them. Repeat until all the dough is gone.
- Bake one sheet at a time on the center rack of the oven for 12-14 minutes. The edges of the cookie should be golden brown and the center should have risen when they are ready to come out of the oven. For a crunchier cookie leave in longer, for a softer cookie remover sooner.
- Allow the cookies to cool for around 5 minutes before removing them from the baking sheet and placing them on a cooling rack to finish cooling.
- Enjoy right away!
Notes
*Cookies can be stored and kept up to a week after baking. They can also be frozen for up to a month. The dough can be kept in the refrigerator for a week or frozen for up to 6 months.
*This recipe is an adaptation from The Baker's Manual Oatmeal Rasin Cookie recipe.