Hot Buttered Baking: Butterscotch Oatmeal Cookies
There’s something sweet, yet savory about butterscotch that truly pleases the taste buds.
It’s the perfect flavor when you want something that’s a bit salty while still tasting like dessert.
My recipe for oatmeal butterscotch cookies is a big hit with my family and coworkers.
When I bring butterscotch cookies to work, people make multiple trips to my desk throughout the day.
Some coworkers have declared these cookies their favorite of my repertoire.
My husband enjoys these cookies because the butterscotch flavor is not overpowering, thanks to the taste and texture of the oatmeal.
Even if you’re not a huge fan of the butterscotch flavor, give these cookies a try.
Note that not all butterscotch chips taste the same, so find the brand that meshes with your taste buds.
For example, the generic Safeway butterscotch chips are quite different from the Nestle butterscotch chips.
I like both of them and select which one I want to use depending on the flavor profile I want to achieve for that batch.
Butterscotch Oatmeal Cookies
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 small package instant butterscotch pudding mix (3.4 ounces)
- 2 eggs
- 1 ½ cups all-purpose flour
- 3 cups uncooked oats
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cup butterscotch chips
- In a large mixing bowl, cream the butter. Mix in the brown sugar, white sugar and instant vanilla pudding mix. Mix until combined.
- Stir in the two eggs.
- In a separate mixing bowl, whisk together the white flour, baking soda and salt.
- Stir the oatmeal into the dry ingredient mixture.
- Slowly add the dry ingredient mixture to the batter.
- Once the dough has reached a consistent texture, stir in the butterscotch chips.
- Drop the dough by rounded tablespoonfuls about two inches apart onto greased baking sheets.
- Bake at 375 degrees for 10 minutes until lightly browned around the edges.