These cookies are so good they have a reputation. Don’t let me speak for them; make them yourself. Make sure you watch closely; you might not even see them disappear!
Original recipe makes 3 dozen cookies
Ingredients
1 cup butter, softened
3/4 cup firmly packed light brown sugar
3/4 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups rolled oats, or as needed
1 cup butterscotch chips, or to taste
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PREP
15 mins
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COOK
10 mins
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READY IN
1 hr 25 mins
Directions
- Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture until completely blended; beat the vanilla into the mixture with the last egg.
- Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Beat the flour mixture into the butter mixture about 1/2 cup at a time. Fold the rolled oats and butterscotch chips into the resulting dough. If the dough isn’t firm enough, mix in more rolled oats, about 1/4 cup at a time, until dough is of desired consistency.
- Refrigerate the dough for 1 to 2 hours before baking.
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop up dough by heaping tablespoonful and roll into balls. Place cookies about 2 inches apart on baking sheets.
- Bake in the preheated oven until very lightly browned and cookies are set in the middle, 10 to 12 minutes. Allow cookies to cool for about 5 minutes before removing from baking sheets to finish cooling on wire rack.
Nutrition
Calories: 147 kcal
Carbohydrates: 18.9 g
Cholesterol: 25 mg
Fat: 7.1 g
Fiber: 0.7 g
Protein: 1.5 g
Sodium: 114 mg