Butterscotch Oatmeal Cookies (Copycat Oatmeal Scotchies)
The recipe Butterscotch Oatmeal Cookies (Copycat Oatmeal Scotchies) can be made in about 25 minutes. For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 105 calories, 1g of protein, and 4g of fat each. 386 people were impressed by this recipe. It is brought to you by Weary Chef. Head to the store and pick up vanillan extract, egg, salted butter, and a few other things to make it today. Overall, this recipe earns an improvable spoonacular score of 7%. Users who liked this recipe also liked Soft and Chewy Oatmeal Scotchies Cookies, Steel Cut Oatmeal Scotchies Cookies, and Oatmeal Scotchies.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
¼ tsp. baking soda
½ c. packed brown sugar
½ c. butterscotch chips
1 egg
½ c. flour
pinch of kosher salt (or ½ tsp. if using unsalted butter)
1½ c. rolled oats
½ c. salted butter, softened
1 tsp. vanilla extract
¼ c. white sugar
Equipment:
hand mixer
oven
baking paper
baking sheet
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F.Cream together butter and sugars until blended and fluffy. (You can do this on medium-low speed of an electric mixer for 2-3 minutes or by hand.)Add egg and vanilla, and mix again until smooth. Stir in flour, baking soda, salt, and coats until dry ingredients are incorporated. Stir in butterscotch chips.With a medium cookie disher or tablespoon, scoop balls of dough and place them about 1½" apart on a cookie sheet lined with a silicone mat or parchment paper. Bake for 12-15 minutes, until edges are starting to brown. Allow to cool for a few minutes on baking sheet, then transfer to a wire rack to cool completely.
Step by step:
1. Preheat oven to 350 degrees F.Cream together butter and sugars until blended and fluffy. (You can do this on medium-low speed of an electric mixer for 2-3 minutes or by hand.)
2. Add egg and vanilla, and mix again until smooth. Stir in flour, baking soda, salt, and coats until dry ingredients are incorporated. Stir in butterscotch chips.With a medium cookie disher or tablespoon, scoop balls of dough and place them about 1½" apart on a cookie sheet lined with a silicone mat or parchment paper.
3. Bake for 12-15 minutes, until edges are starting to brown. Allow to cool for a few minutes on baking sheet, then transfer to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
