Butterscotch Oatmeal Cookies (Copycat Oatmeal Scotchies)

In the mood for a sweet, chewy treat? Try these Butterscotch Oatmeal Cookies!

I’d like to say I make everything from scratch around here, but it’s not quite true. I do aim for that goal as much as I can, but sometimes it’s nice to effortlessly bake up some frozen french fries or refrigerator cookie dough. The other day I was in Target (my favorite place on Earth), and I saw something new in the cookie dough section: Oatmeal Scotchies. Not only did these cookies have an irresistibly adorable name, the oatmeal-butterscotch combo sounded delicious. Just before dropping the package of Scotchies into my cart, I thought, “Hey, wait a minute. I know how to make oatmeal cookies!” Knowing I had all the other ingredients on hand, I hurried over to grab a bag of butterscotch chips and went home to bake. Mixing these up was only a little more work than plopping the pre-made dough on a baking sheet, but I felt like they were a little more wholesome since I used fresh ingredients. I was lucky to have these four cookies to photograph because the rest were devoured in lightning speed. I hope these butterscotch oatmeal cookies are a hit at your house too!

Butterscotch Oatmeal Cookies

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These sweet, chewy oatmeal cookies with butterscotch chips will put a smile on your face!

• Total Time: 25 minutes
• Yield: 24 1x

Ingredients

Units USM Scale 1x2x3x

• 1/2 c. salted butter softened
• 1/2 c. packed brown sugar
• 1/4 c. white sugar
• 1 egg
• 1 tsp. vanilla extract
• 1/2 c. flour
• 1/4 tsp. baking soda
• pinch kosher salt or 1/2 tsp. if using unsalted butter
• 1 1/2 c. rolled oats
• 1/2 c. butterscotch chips

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Instructions

Preheat oven to 350 degrees F.

Cream together butter and sugars until blended and fluffy. (You can do this on medium-low speed of an electric mixer for 2-3 minutes or by hand.)

Add egg and vanilla, and mix again until smooth. Stir in flour, baking soda, salt, and coats until dry ingredients are incorporated. Stir in butterscotch chips.

With a medium cookie disher or tablespoon, scoop balls of dough and place them about 1 1/2″ apart on a cookie sheet lined with a silicone mat or parchment paper. Bake for 12-15 minutes, until edges are starting to brown. Allow to cool for a few minutes on baking sheet, then transfer to a wire rack to cool completely.

• Author: Andi
• Prep Time: 10
• Cook Time: 15
• Category: Dessert