Butterscotch Cookies
Butterscotch cookies taste like a soirée in your mouth! Except instead of people making small talk, cinnamon, yummy oats and butterscotch are mingling in a buttery crisp dessert.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup salted butter (softened )
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tbsp canola oil
- 1 1/2 cups all purpose flour
- 1 1/2 cups old fashioned rolled oats
- 1 1/2 tbsp cornstarch
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups butterscotch chips
Instructions
- 1
Preheat the oven to 350° F (180° C).
- 2
In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture. This will take approximately 2-3 minutes.
- 3
Scrape the sides of the bowl to incorporate all ingredients and add in the egg and canola oil. Mix until well combined.
- 4
Next, add in the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
- 5
Once the dough has formed, add in the butterscotch chips and mix until they’re evenly distributed.
- 6
Portion the dough out - for small cookies, use 1 1/2 tbsp of dough for each cookie. For larger cookies use 3 tbsp of dough. Roll the dough into balls.
- 7
Place the dough balls on a cookie sheet lined with silicone or parchment paper.
- 8
Bake at 350° F (180° C) for 8-10 minutes (small cookies) or 10-12 minutes (larger cookies). You’ll know the cookies are done when the cookies spread slightly and no longer look wet and glossy on top.
- 9
Allow the cookies to cool on the pan for 5-10 minutes before serving.
- 10
Enjoy!