Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1 2/3 cups 11-oz. package butterscotch chips
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- Cream the Butter and Sugars:
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well incorporated.
- Add Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Stir in Oats and Butterscotch Chips:
- Stir in the quick-cooking oats and butterscotch chips by hand until evenly distributed throughout the dough.
- Scoop the Cookie Dough:
- Drop rounded tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the centers appear set.
- Be careful not to overbake to keep the cookies chewy.
- Cool the Cookies:
- Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
