Oatmeal Butterscotch Cookies are slightly crisp on the outside & chewy on the inside. Butterscotch chips take traditional oatmeal cookies to the next level!
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 a 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.
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Notes
Reader's tip: "I add 2 tsp corn starch to keep them soft – I do that to all my cookies."