Oatmeal Butterscotch Cookies
Oatmeal Butterscotch Cookies are perfectly chewy and soft. Oatmeal scotchies, as they are also called, have tons of buttery butterscotch flavor.
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 3 cups regular or quick-cooking oats
- 1 (11-ounce) bag butterscotch morsels
Preheat oven to 350 degrees.
Beat butter with an electric mixer for 30 seconds.
Add brown sugar, baking soda, salt, and cinnamon and beat at medium speed for 2 minutes.
Beat in eggs and vanilla extract.
Beat in flour.
Beat in oats and butterscotch morsels.
Spray a 1/4 cup measuring cup with cooking spray and use it to drop batter onto ungreased baking sheets, spacing 3 inches apart.
Bake for 10 to 12 minutes. Edges should be golden but center will still look a little undercooked.
Cool cookies on baking sheets for a few minutes and then remove to a wire rack to cool completely.