Oatmeal Butterscotch Cookies are slightly crisp on the outside & chewy on the inside. The butterscotch chips traditional oatmeal cookies to the next level!
With school just around the corner, I’ve been baking some cookies to stow away in the freezer for after school snacks. These Oatmeal Butterscotch Cookies are one of my favorites. They are slightly crispy on the outside and chewy in the middle – what every cookie should be in my opinion. On the first day of school each year we have a tradition of my kids inviting their friends to come over after school for cookies and milk. I love it because I get to hear about everyone’s first day of school – the new teachers, friends, classes, and the moaning and groaning of homework that has already been assigned. It is fun for me to hear about who got lost, embarrassing moments, the new kids at school, funny things the teacher said, etc. I don’t know if these conversations would happen around me if the kids weren’t around the kitchen table munching on cookies and gulping down a tall glass of milk. It’s honestly one of my favorite days of the year. All of the kids look so sharp with new haircuts and new school clothes and there is an anticipation and excitement in the air for the new school year ahead. Can you tell that I really do love it? I like to have a variety of cookies prepared for the big day. Along with these Oatmeal Butterscotch Cookies, I traditionally prepare our Peanut Butter Chocolate Chip Cookies and our Homemade Oreo Cookies. They can all be made ahead and frozen, or prepared that afternoon for warm cookies right out of the oven when the kids get home from school. Is there anything more welcoming than warm cookies from the oven on the first day of school?
- Preheat oven to 350 degrees.
- In a large bowl or electric mixer, blend butter, sugar, and brown sugar. Add eggs and vanilla and beat until creamy and smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add this dry mixture to the butter/sugar mixture and blend well.
- Mix in the oats. Stir in the butterscotch chips.
- Roll dough into 1 inch balls and place evenly on a lightly greased cookie sheet (non-stick cooking spray works best).
- Bake for 10 minutes or until lightly browning on the edges of the cookies. Place on cooling rack.
- If you are going to freeze some of the cookies, wait until they are completely cooled, then place them in an airtight container or freezer grade, sealed plastic bag.
- This recipe yields approximately 6 dozen cookies.