If you love oatmeal cookies, you are going to love these butterscotch oatmeal cookies! They are chewy and deliciously spiced with cinnamon. The butterscotch flavor comes from both the chips and the pudding mix.
Ingredients
Flour – helps the cookies keep their structure. The amount of flour in this recipe keeps them chewy.
Sugar – the sweetener for most cookies. These cookies have both white and brown sugar.
Butter – the fat in these cookies that make them tender. I like to microwave my butter for 10 second increments until it reaches “room temperature” which is when you can just poke your finger in but it doesn’t yet feel warm to the touch. This usually takes about 30 seconds.
Eggs – the binding agent and help provide structure to the cookie. These cookies have 2 eggs.
Vanilla– I read once to always double the vanilla in a recipe, but you won’t need to here. It already has plenty of vanilla extract.
Cinnamon– for flavor.
Butterscotch pudding packets– these will give the base of the cookie a good flavor, also pudding has cornstarch that adds fluff to the cookie and makes them tender.
Cornstarch –
Baking soda- helps the cookies rise.
Oats– these also give the cookie structure.
Butterscotch chips– these are the base of making these cookies butterscotch cookies, if you don’t have these they will not meet many expectations.
Instructions
Preheat oven to 350
Cream the butter and sugar together
Add vanilla, and eggs and stir until well combined
Stir in the dry ingredients except butterscotch chips
Fold in butterscotch chips
Scoop onto a parchment paper lined baking sheet
Bake for 10-14 minutes until the edges just start to set
Let cool for 15 minutes before engulfing them
Butterscotch Oatmeal Cookies
Ingredients
- 1 cup butter
- 1 1/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 3 tsp vanilla
- 1 tbsp cinnamon
- 2 packets of butterscotch pudding mix
- 1 tsp baking soda
- 1 cup flour
- 2 1/2 cups rolled oats
- 2 1/2 cups butterscotch chips
Instructions
- Preheat oven to 350
- Cream the butter and sugar together
- Add vanilla, and eggs and stir until well combined
- Stir in the dry ingredients except butterscotch chips
- Fold in butterscotch chips
- Scoop onto a parchment paper lined baking sheet
- Bake for 10-14 minutes until the edges just start to set
- Let cool for 15 minutes before engulfing them
