Soft and chewy on the inside yet crispy on the outside, these old-fashioned oatmeal and butterscotch cookies make the most delicious dessert.
Keyword: butterscotch, oatmeal cookies
1 ½cuposall-purpose flour
1cupunsalted butter, room temperature
1cuplight or dark brown sugar, packed
1Tablespoonunsulphured or dark molasses
2teaspoonspure vanilla extract
3cupsold-fashioned rolled oats
111 oz. package butterscotch chips or morsels
Whisk flour, cinnamon, nutmeg, baking soda, and salt together in medium-sized bowl. Set aside.
In a mixer with the paddle attachment, cream butter and sugars together on high until well combined, about 2-3 minutes. Add in eggs, molasses, and vanilla extract and mix until combined. You may need to scrape bottom of the bowl with a spatula to make sure everything's well combined. With mixer on low, add in dry ingredients until well combined.
With mixer still on low, add in oats and then butterscotch morsels slowly until well combined. You may have to fold the remaining dough by hand. Stick dough in refrigerator for 30-45 minutes.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Scoop dough into 1 ½" balls with a cookie scoop and place them 2" apart on cookie sheet. Bake 12-13 minutes or until golden brown.
Storing: Store cookies in an airtight container at room temperature. Cookies will be good for 5-6 days. Freezing: These cookies freeze really well. Place them in a tightly sealed plastic bag in the freezer. Let them defrost in the refrigerator the night before eating.