Imagine biting into a warm, golden cookie that instantly transports you back to grandma's kitchen - where every sweet morsel tells a story of love and tradition. These Butterscotch Oatmeal Crinkle Cookies aren't just a dessert; they're a nostalgic journey that combines the rich, caramel-like sweetness of butterscotch with hearty, wholesome oats. With their perfectly crackled tops and soft, chewy centers, these cookies are about to become your new obsession and the star of every family gathering!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Ensure the oven rack is positioned in the center of the oven for even baking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure even incorporation. Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. This helps distribute the leavening agent and ensures even mixing.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
- Gently fold in the butterscotch chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Slightly flatten each cookie ball with the back of a spoon or your fingertips to create a crinkled surface.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up slightly.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to set and develop a delightful chewy texture as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best flavor and texture, place a piece of bread in the container to help maintain moisture.
Tips
- Make sure your butter is softened but not melted for the perfect creamy base.
- Don't overmix the dough - this can lead to tough cookies instead of tender ones.
- Use room temperature eggs for better ingredient integration.
- For uniform cookies, use a cookie scoop to ensure consistent sizing.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store with a slice of bread to keep cookies soft and fresh for days.
- For extra indulgence, slightly underbake the cookies for an ultra-soft center.
- Experiment with different chip variations like chocolate or caramel for unique flavor twists.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
