Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon (optional)
- ½ tsp salt
- 2 cups old-fashioned rolled oats
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
Add-ins and Topping
- 1 ¾ cups butterscotch chips
- Flaky sea salt for topping (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon (if using), and salt. Stir in the rolled oats and set this mixture aside.
- Cream the Butter and Sugars: In a large bowl, beat the softened unsalted butter with the packed brown sugar and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes, ensuring even incorporation.
- Add Eggs and Vanilla: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition for thorough mixing. Stir in the pure vanilla extract until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the butter and sugar mixture, mixing on low speed or stirring by hand until just combined with no dry spots visible. Avoid overmixing to keep a tender texture.
- Fold in Butterscotch Chips: Use a spatula to gently fold in the butterscotch chips evenly throughout the dough. Optionally, reserve a few chips to press on top of the dough balls before baking.
- Scoop the Dough: Using a medium cookie scoop (~2 tablespoons), portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie for spreading.
- Top with Sea Salt (Optional): Lightly sprinkle flaky sea salt on each dough ball for an added depth of flavor and contrast to the sweetness.
- Bake: Bake the cookies for 9 to 11 minutes, until the edges are golden and the centers appear slightly underbaked; the cookies will continue to set as they cool.
- Cool: Let the cookies rest on the baking sheets for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely before serving.
Notes
- For chewier cookies, slightly underbake and allow them to finish setting as they cool.
- Flaky sea salt on top enhances the butterscotch flavor with a subtle salty contrast but can be omitted if preferred.
- Using old-fashioned rolled oats provides the ideal texture; instant oats may result in a softer, less chewy cookie.
- Butter should be softened, not melted, to properly cream with sugars and retain cookie structure.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
