Sunday afternoon I took advantage of the yucky winter weather and whipped up a batch of my oatmeal butterscotch cookies! These cookies are absolutely delicious, so easy to make, and freeze well. They’re too good not to share! Enjoy!
2 sticks unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 TBSP vanilla extract
1 1/2 cup all-purpose flour
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp baking soda
3 cups old-fashioned whole rolled oats
1 11oz bag butterscotch chips
Next, add the dry ingredients to the batter (flour, cinnamon, nutmeg, baking soda, and salt). Mix on low and increase speed gradually. Beat until just incorporated and then add in the oats. Beat for an additional 30 seconds or until the oatmeal is incorporated in. Lastly, add in the bag of butterscotch chips. Fold the chips into the batter or mix on a low speed to incorporate.
Chill the dough in the refrigerator for about an hour or until the dough is chilled.
When you are ready to bake the cookies, pre-heat the oven to 350F. Using a small scoop, scoop 12 cookie dough balls onto a large cookie sheet.
Bake the cookies for 10 minutes. Allow the cookies to cool for a couple of minutes on the cookie sheet and then transfer them to a drying rack. The cookies will be soft, but as they cool they will harden slightly.
These cookies are AMAZING hot, served with a scoop of ice cream. They also freeze well, so whip up a huge batch and save them for a rainy/icy/snowy day!