Oatmeal Butterscotch Cookies

Cook’s Notes: Butterscotch chips were on sale, so I thought I’d try making something besides chocolate chip cookies. I scaled this recipe to use 1 stick of butter only. It had a good balance of oats and chips. However, butterscotch chips are much sweeter than chocolate chips. Next time, I would cut the sugar to 3/4 c total. I also used an ice cream scoop (2 oz) to drop the dough onto cookie sheets. Although it was fun to have giant cookies, they were too large. They baked fine, but due to the sweetness, half a cookie was enough.

Yields: 13 cookies if you portion the dough with a 2-oz ice cream scoop. The recipe originally called for using a teaspoon, which should yield about 32 cookies.

1/2 cup (1 stick) butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 T milk
1 teaspoon vanilla extract
3/4 c + 1 T + 1 tsp all-purpose flour (7 oz)
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups rolled oats
1 cup butterscotch chips (half of an 11-ounce bag)

Heat oven to 350°F and line two cookie sheets with parchment paper.

Using a stand mixer, cream the butter and sugars together. Add the egg, milk, and vanilla, beating well.

Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips.

Use a cookie scoop (1 oz recommended) to place dough onto prepared cookie sheets.

Bake for 10 to 12 minutes (12 to 14 minutes for ice-cream scoop cookies), and rotate cookie sheets halfway through the baking time. The edges of the cookies should be light brown. Let cookies cool slightly on a rack before removing them from the sheet.

Recipe Source: Many Internet sites post the identical recipe, including Hershey’s Kitchens. And according to another blogger, the same recipe is also printed on the side of the Nestle Butterscotch Morsels Bag.

Alternate versions to try

I normally don’t post recipe notes, only “tried and true” recipes. However, these two variations look interesting, and I plan to try them. After all, I still have half a bag of butterscotch chips (1 c) left.

  • A simplified recipe for “cookie mix in a jar” calls for the same amount of butter and sugars but less oats: 1/2 c (1 stick) butter, 1/2 c each dark brown and light brown sugar, 1 egg (no milk), 1 tsp vanilla, 2 c biscuit mix, 1 c oatmeal, and just 1/2 c butterscotch morsels. Mix the dough, form into 1-inch balls, and bake at 375°F for 10 to 12 minutes.
  • Todd on Youtube makes Pumpkin Oatmeal Butterscotch Cookies with Krusteaz Pumpkin Spice Quick Bread Mix. The recipe is posted to the right of the video.