Butterscotch-Toasted Oatmeal Cookies

Name: Butterscotch-Toasted Oatmeal Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 3/4 cup uncooked old-fashioned rolled oats; 1/2 cup unsalted butter, softened; 1/2 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup plus 2 Tbsp. all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/8 teaspoon ground cinnamon; 1/2 cup butterscotch chips; 1/2 cup chopped macadamia nuts (original recipe calls for toasted pecans, but subbed these)

4 steps

Prep:20minCook:12min

Whip up a batch of oatmeal cookies with a little something extra. Butterscotch chips taste great with the toasted oats and brown sugar, but you can substitute an equal amount of chocolate chips, dried cranberries, or raisins if you prefer.

Updated at: Thu, 17 Aug 2023 05:34:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories98.2 kcal (5%)

Total Fat5.5 g (8%)

Carbs11.4 g (4%)

Sugars7.1 g (8%)

Protein1.1 g (2%)

Sodium44.1 mg (2%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

¾ cuprolled oats

uncooked, old-fashioned

½ cupunsalted butter

softened

½ cuplight brown sugar

packed

¼ cupgranulated sugar

1egg

large

1 teaspoonvanilla extract

¾ cupall-purpose flour

½ teaspoonbaking powder

¼ teaspoonbaking soda

¼ teaspoonkosher salt

⅛ teaspoonground cinnamon

½ cupbutterscotch chips

½ cupmacadamia nuts

chopped, original recipe calls for toasted pecans, but subbed these

Instructions

Step 1

Preheat oven to 375°F. Spread oats in an even layer on a rimmed baking sheet. Bake in preheated oven until golden brown, about 10 minutes. Transfer baking sheet to a wire rack, and cool completely, about 20 minutes.

OvenPreheat

Step 2

Beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 1 minute. Beat in egg. Add vanilla, and beat on low just until incorporated. Whisk together cooled oats, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a bowl. Add to butter mixture in 2 batches, beating on low just until incorporated after each addition. Fold in butterscotch chips and pecans.

Step 3

Drop dough by tablespoonfuls, leaving 1 inch between the cookies, onto 2 baking sheets lined with parchment paper. Chill in refrigerator 10 minutes.

Step 4

Bake in preheated oven, switching baking sheets on top and bottom racks halfway through, until cookies are golden brown, 12 to 14 minutes. Cool on baking sheets on wire racks 10 minutes, and transfer to racks to cool completely, about 20 minutes.

View on Southern Living

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