Soft and Chewy Oatmeal Butterscotch Cookies

Name: Soft and Chewy Oatmeal Butterscotch Cookies
Yield: 24
Cuisine: American
Ingredients: ¾ cup Unsalted Butter (3/4 cup butter (softened)); ½ cup Granulated Sugar (1/2 cup white sugar); 1 cup Light Brown Sugar (1 cup light brown sugar); 2 pieces Egg (2 eggs); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 ¼ cup All-Purpose Flour (1 1/4 cups all-purpose flour *); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 3 cup Rolled Oat (3 cups old-fashioned rolled oats); 1 ⅔ cup Butterscotch Chips (1 2/3 cups (approximately 11 oz) butterscotch chips)

Soft and Chewy Oatmeal Butterscotch Cookies - Dessert (American)

American

Servings24

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Steps

1Preheat oven to 350°F. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
2In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well.
3Use a medium size cookie scoop (about a tablespoon in size) to drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
4When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely.