Description

These thick and chewy oatmeal cookies are loaded with sweet butterscotch morsels and a hint of warm cinnamon for a nostalgic, comforting treat. By using a quick-chill technique and hearty old-fashioned oats, you ensure a bakery-style texture that remains soft and delicious for days.

Ingredients

1 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups old-fashioned oats
1 2/3 cups butterscotch morsels

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Instructions

Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon to ensure even distribution of the leavening agents.
Using a mixer, cream the softened butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy.
Add the vanilla extract and the eggs one at a time, mixing thoroughly after each addition to create a smooth emulsion.
Turn the mixer to low and add the flour mixture, mixing until just barely combined.
Gently fold in the old-fashioned oats and butterscotch morsels until evenly distributed throughout the dough.
Portion the dough into two-tablespoon sized balls, place them on the prepared baking sheets, and freeze for 10 minutes.
Bake at 375°F for 10 minutes until the edges are golden, then let cool slightly before serving.

Notes

For the best results, stick with dark brown sugar rather than light to achieve a deeper toffee flavor and superior moisture. If you are baking in a warm kitchen, keep the unbaked dough in the refrigerator between batches to ensure the cookies do not spread too much on the hot pans.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American