Oatmeal Butterscotch Cookies
Soft Chewy Oatmeal Cookies with a twist! These Oatmeal Butterscotch Cookies, made with layers of oats, cinnamon chips and butterscotch chips are a perfect treat on their own or with ice cream.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 36 cookies
Preheat the oven to 350 degrees F and line several cookie sheets with parchment paper. In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
Using an electric mixer and a separate bowl, cream the butter and both sugars together until light and fluffy, 3-5 minutes. *Don't cut the time short here.
Add the vanilla and eggs to the butter mixture and beat to combine. Then slowly add the flour mixture until just combined.
Scrape the bowl and beat on low, adding the oats and baking chips.
Using a tablespoon, drop the cookie dough in 1 1/2-tablespoon portions onto the cookie sheets. Make sure they are spaced 2-3 inches apart for spreading.
Bake the cookies for 10-11 minutes, until the edges are golden, but the centers still seem soft. Cool completely on the baking sheets before moving.
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 175IU | Calcium: 18mg | Iron: 0.9mg