These chewy oatmeal butterscotch cookies are soft, loaded with butterscotch chips, and have that perfect balance of sweet and buttery flavors everyone loves. A classic oatmeal scotchies reicpe.
Preheat oven to 350°F. Line baking sheets with parchment paper.
In large bowl, with an electric mixer, cream together butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes.1 cup butter,3/4 cup brown sugar,1/2 cup granulated sugar.
Beat in eggs one at a time, then add vanilla extract.2 large eggs,1 teaspoon vanilla extract
In medium bowl, whisk together flour, baking soda, salt and cinnamon.1 1/2 cups all-purpose flour,1 teaspoon baking soda,1/2 teaspoon salt,1 teaspoon ground cinnamon.
Add flour mixture to butter mixture and mix until just combined.
Stir in oats and butterscotch chips until evenly distributed.3 cups old-fashioned oats,1 cup butterscotch chips.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake 10 to 12 minutes until edges are lightly golden but centers still look slightly soft.
Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Don't over bake these! They should look slightly underdone in the center when you pull them from the oven. They may need an extra minute depending on your oven, but be careful not to go too long. They'll continue cooking on the sheet and will have the perfect chewy texture once cooled.