These Butterscotch Oatmeal Cookies have a soft and chewy middle with crunchy, golden edges. It’s a non chocolate lovers dream cookie! Dunk one in a glass of milk or eat the cookie on its own. Either way it’s super delicious on the taste buds.
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Tips for perfet cookies
- Cream the butter and sugar together 2-3 minutes until light and fluffy. By whipping air into the butter and creating air pockets with the sugar it creates a less dense cookie.
- Use real vanilla extract not the fake stuff.
- For a perfect, chewy textured use Rolled oats. Quick oats will produce a thicker and less chewy cookie.
- All purpose, unbleached flour is the best for cookie texture and taste. I use Wheat Montana White Flour or King Arthur Organic All Purpose Flour. Quality of ingredients matter.
- After adding the dry ingredients do not over mix. Over mixing leads to tough cookies. We want soft and chewy ones. Not hockey pucks.
- Fold the chocolate chips in with a rubber spatula or wooden spoon until evenly combined. Do not overdo it.
- A cookie scoop is necessary for equally sized cookies.
- Use parchment paper for even baking.
- Bake the cookies in the oven using the middle rack. Use and oven thermometer for accurate temperature reading.
- Remove the cookies from the oven when the centers are slightly underdone with golden edges. The cookies will continue to set as they cool completely on the pan.
- Let the cookies cool on the pan before removing them to another surface or tray.
Recipe Variations
- Replace the white chocolate chips and butterscotch chips with milk chocolate and dark chocolate chips for the most perfect oatmeal chocolate chip cookies.
- Add toffee bits instead of chocolate chips. Refer to my Perfect Pecan Pie Cookie Recipe for my easy homemade toffee instructions. Or buy Heath Toffee Bits from the store.
- Sub the butterscotch chips with freezer dried strawberries for amazing strawberries and cream cookies. You could even stuff the middle of the dough with 1 tbs of cheese cake mix (8 oz of cream cheese mixed with 1/3 cup of powdered sugar and a teaspoon of vanilla, scoop into 1 tbs balls, freeze and use.)
How to make the cookies
- Start by preheating the oven to 350 F and line two cookie sheets with parchment paper to use later.
- In a large bowl combine the melted butter and sugars in a stand mixer or with a rubber spatula for 2-3 minutes until combined. Then mix in the egg and vanilla extract.
- In a separate bowl combine the flour, bread flour, rolled oats, cornstarch, baking soda, cinnamon and sea salt with a fork. Add into the wet ingredients and mix until the last bit of flour disappears.
- With a 2.75 oz cookie scoop, scoop 6 cookie dough balls and evenly space onto one prepared cookie sheet pan.
- Bake the cookies in a 350 F oven for 10-12 minutes until the edges are golden and centers are soft.
- Let the cookies cool on the pan to set.
- Continue baking the rest of the dough. You could also store some of the cookie dough scoops into a freezer friendly zip lock bag to freeze and bake later.
- After all the cookie are baked and cooled, enjoy!
- Store leftovers in a freezer friendly ziplock bag to freeze and thaw later or place the cookies in an airtight container with a lid on the countertop (out of the sun) for up to 3-4 days.
Amazing White Chocolate Butterscotch Oatmeal Cookies
Our Butterscotch Oatmeal Cookies have a soft and chewy middle with crunchy, golden edges. It’s a non chocolate lovers dream cookie. Dunk in a glass of milk or eat the cookie on its own. Either way it’s delicious.
Servings: 8 Large Cookies
Equipment
- 2-3 Sheet Pan
Ingredients
- ½ cup salted butter melted
- ½ cup organic brown sugar
- ¼ cup organic granulated sugar
- 1 egg
- 1 tsp pure vanilla extract
- ¾ cups organic rolled oats
- ¼ cup cornstarch
- ½ teaspoon baking soda
- ⅛ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup bread flour can be swapped with equal parts all purpose flour
- ⅓ cup of butterscotch chips reserve some for topping the cookie dough
- ⅓ cup of white chocolate chips reserve some for topping the cookie dough
- Maldon sea salt for finishing
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking tray with parchment paper and set aside.
- In a large mixing bowl or stand mixer add melted butter and sugars and cream together with a paddle attachment or wooden spoon until light and fluffy. About 2-3 min.
- Add in the egg and vanilla extract. Mix until fully combined.
- In another bowl add flour, oats, baking soda, salt, cinnamon, and cornstarch. Using a fork, give the dry ingredients a quick mix until combined.
- Take the dry ingredients and pour carefully into the wet ingredients.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients. Do not over mix. Stop mixing the moment the last bit of flour disappears.
- Throw in the butterscotch chips and white chocolate chips. Mix into the dough until evenly dispersed.
- Cover the dough with plastic wrap and let the dough rest for 20 min at room temperature. This step is important because it allows the oatmeal to absorb some of the wet ingredients, so the cookies don’t go flat while baking.
- Using a large (3-4 oz) cookie scoop, scoop no more than six dough balls at a time to place on the prepared baking tray for baking.
- If you would like, add a few more white chocolate and butterscotch chips to the tops of the cookie dough balls before baking.
- Sprinkle the tops of the dough with Flakey Sea salt and bake the cookies at 350 degrees Fahrenheit for 10-12 min.
- Repeat this process until all the cookies are baked.
- Cool and Enjoy!
Tried this recipe?Let us know how it was!