butterscotch cookies

Butterscotch Cookies are soft, chewy,&nbsp;and made with only a few basic ingredients!

Butterscotch Cookies

unsalted butter (softened)

brown sugar

sugar

vanilla

eggs

all-purpose flour

baking soda

salt

butterscotch chips (one package)

Cream together butter, brown sugar, and granulated sugar until smooth about 3-4 minutes. Add the vanilla extract. Then add one egg at a time, mixing until combined between adding them.

In a measuring cup combine flour, baking soda, and salt. With the mixer running on low slowly add the flour. Mix until just combined. Then add butterscotch chips and mix until evenly distributed.

Chill dough for 20 minutes in the freezer or for 40 minutes in the fridge.

Preheat oven to 350 degrees F. Use a tablespoon-sized cookie scoop to drop balls of dough onto a cookie sheet covered with parchment paper and bake for 10-12 minutes until edges are just lightly golden and the middle looks slightly uncooked.

Let cool on the cookie sheet for 5 minutes then transfer with a cookie spatula to a cooling rack and let cool completely.

The softest and chewiest Butterscotch Cookies with a deep, rich caramel-toffee flavor. These cookies are loaded with butterscotch baking chips to further intensify the sweetness and flavor.

unsalted butter

(103 grams) packed light brown sugar

(45 grams) packed dark brown sugar ((or

vanilla extract

(49 grams) molasses (Note 1)

baking powder

fine sea salt

(225 grams) white all-purpose flour (Note 2)

(125 grams) butterscotch chips

WET INGREDIENTS: Melt the butter in a large microwave-safe bowl. Let butter stand at room temperature for 5 minutes to cool down. (If the butter is hot, it will melt the sugars and cause greasy cookies.) Once the butter has cooled, add in the dark brown and light brown sugar. Whisk (or stir with a wooden spoon) until butter and sugars are well incorporated, about 1-2 minutes. Take your time to be sure the butter and sugar integrate; it will seem like they won&#039;t, but keep whisking until completely integrated. Add in the egg, vanilla, and molasses. Mix until combined.

DRY INGREDIENTS: Add in the baking soda, baking powder, and salt and mix to combine. Add the flour (See Note 2) on top. Mix until just combined, taking care not to overmix the dough. Add in the butterscotch chips and mix to incorporate. Cover the dough tightly and chill for 1 hour.

ROLL COOKIE DOUGH BALLS: Roll tall cylinders of dough. Each ball should be a full 1 and 1/2 tablespoons of dough (30 grams if you have a food scale). Cover and refrigerate the balls of dough for 5-10 more minutes (the dough gets warm when handled).

BAKE: Preheat the oven to 350 degrees F. Place dough balls on a parchment or Silpat-lined sheet pan (we like the Silpat sheet best for these cookies), spread far apart (I only bake 6-8 cookies at a time since they spread a lot), and bake for 9-14 minutes. Watch carefully, being sure not to overbake. (We remove ours at 10 minutes.) Slightly underbaked Butterscotch Cookies are the best! Remove from the oven and immediately, if needed, press any wayward edges of the cookie inwards with the back of a metal spatula. Let cookies stand on the cookie sheet for 4-5 minutes before removing them to a cooling rack.

STORAGE: Store cookies in an airtight container at room temperature. They&#039;re best enjoyed within 3-4 days. Freeze cookie dough as opposed to baked cookies (see next step).

FREEZING DOUGH: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.

https://embed.mediavine.com/videos/nri0iiamrrd5vuoixmie

The softest and chewiest Butterscotch Cookies with a deep, rich caramel-toffee flavor. These cookies are loaded with butterscotch baking chips to further intensify their sweetness and flavor.

These Oatmeal Butterscotch Caramel Cookies go so well with a cold glass of milk! These chewy cookies are the best light and tasty dessert.

Oatmeal Butterscotch Caramel Cookies

brown sugar (packed)

tsp pure vanilla extract

caramel sauce

all purpose flour (Gold Medal)

quick oats

tsp kosher salt

tsp baking soda

butterscotch chips

Preheat oven to 350 degrees F. and line a large baking sheet with aÂ silpat liner or parchment paper.

In stand or electric mixer, cream butter and sugars until light and fluffy, a good 2-3 minutes. Slowly add in eggs, vanilla and caramel sauce.

Place flour, oatmeal, salt and baking soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with butterscotch chips. Mix until just combined then scoop dough onto prepared baking sheet with a medium cookie scoop.

Bake for 12-14 minutes, or until edges just start to turn golden brown. Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. Serve and enjoy!

butter (room temperature)

butterscotch m&ms

Preheat oven 350 degrees. Line a cookie sheet with parchment paper.

In a large mixing bowl, add butter, brown sugar and granulated sugar. Mix until light and fluffy.

Add in the egg and vanilla extract. Mix until incorporated. Scrape down the sides of the bowl.

Add in the flour, baking soda, and salt. Mix until the cookie dough comes together into a ball.

Stir in the butterscotch chips and m&amp;m's until thoroughly mixed in.

Scoop the cookie dough and place on the prepared cookie sheet. I normally place 3 rows of 3.

Bake for 15 minutes or until the edges are golden.

Remove from the oven and let cool for 10 minutes. Place on a cooling rack to finish cooling.

Incredible soft and chewy Oatmeal Scotchies. Don&#039;t forget to check out my step by step photos and tips above!

Oatmeal Scotchies

AP flour ((150 grams))

Baking Soda

cinnamon

butter (softened (226 grams))

dark brown sugar (firmly packed)

sugar ((100 grams))

vanilla ((5 milliliters))

Old-Fashioned Quaker oats ((270 grams))

Butterscotch Flavored Morsels ((about 2 cups 300 grams))

Preheat oven to 375F

In a medium bowl whisk together the flour, baking soda, salt, and cinnamon then set aside.

Combine butter and sugars in mixer and beat until light and fluffy.

Scrape the bowl down and add the vanilla and eggs one at a time.

Add flour mixture and mix on low until almost combined then add the oats and butterscotch morsels and mix on low until just combined.

Use a spatula to fold in any unmixed bits then portion out two-tablespoon sized pieces and place on parchment lined baking sheets allowing about 3 inches in between.

You can bake straight away but I prefer to freeze the rolled cookies for 10 minutes before baking at 375F for 10 minutes.

I'll start with saying - taste and flavor - 125% ... but, no matter what I tried, they spread out and were flatter than a pancake. I put the balls in the freezer for 10 minutes. I put the balls in the freezer for 15 minutes. I put the balls in the refrigerator for 30 minutes. I followed the recipe to a T - Using my scale to measure everything. And yes, I DID have THREE pans of cookies, MANY more than the the recipe said of 14. If you have any help-hints - please pass them along.

https://www.youtube.com/watch?v=8ZXZXw4v3NE

Delicious Oatmeal Scotchies made with old-fashioned oats, brown sugar, and packed full of butterscotch chips. These cookies are soft, chewy, buttery, and super easy to make with a flavor you cannot resist. 

RECIPE: https://preppykitchen.com/oatmeal-scotchies/

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Easy Oatmeal Scotchies Recipe

Delicious everything cookies have milk chocolate, peanut butter, oatmeal, and butterscotch in them to form what I consider to be the best of all cookies!

Everything Cookies

butter, salted and room temperature

white sugar

peanut butter

eggs,

bread flour

oatmeal

milk chocolate chips

Preheat oven to 350.

Cream butter and sugars together until color is...

Cream butter and sugars together until color is lightened and the texture is fluffy, about 5 minutes. Mix in peanut butter until well combined. Add eggs, one at a time, mixing well after each. Add vanilla. Mix until combined.

Sift together bread flour and baking soda. Add...

Sift together bread flour and baking soda. Add slowly to the sugar/egg mixture and mix until combined. Add in oats. Mix well. Add in chips and stir until incorporated.

Place cookies on a parchment lined baking sheet,...

Place cookies on a parchment lined baking sheet, about 2 inches apart.

Bake at 350 for 8-11 minutes, depending on...

Bake at 350 for 8-11 minutes, depending on the size of the cookies, just until edges are brown.

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The most viewed butterscotch cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine