These chewy Butterscotch Oatmeal Cookies are absolute heaven! Old fashioned oats, butterscotch chips, and hints of cinnamon and nutmeg. Yum!
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Let me warn you, it is hard to eat just one (or two) of these delicious cookies.
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- Chewy Lemon Cookies
- Squiggles
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- Mom's Uncooked Cookies
Ingredients needed
To make these chewy Butterscotch Oatmeal Cookies you will need,
- Butter or margarine
- Canola oil
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla
- All-purpose flour
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Old-fashioned oats
- Butterscotch chips
Steps to make this recipe
Place softened butter or margarine in a mixing bowl with the canola oil. Mix on medium-low speed, careful not to splash. Mix until completely blended together.
Next, you need to add the sugar and blend until creamy.
Now, to finish with the wet ingredients, add the eggs and vanilla. Mix the dough until creamy and fluffy. Turn the mixer off before the next step.
At this point, we add the flour, baking soda, cinnamon, and nutmeg. Start the mixer on low speed after you add the flour. Blend until completely mixed.
We finish with the oatmeal and butterscotch chips. You can either mix these 2 ingredients in on low or fold in with a wooden spoon or rubber spatula. The dough is now ready!
Using a cookie scoop or a tablespoon, place the cookie dough on the cookie sheet. I like to bake 12 cookies per batch. This recipe made about 48 cookies.
And they are done! Time for a glass of milk and a cookie break.
Tips for making cookies
- As you notice I use both canola oil and butter, instead of just butter like most cookie recipes. I do this because that is what my mom did. Maybe it was cheaper? I really don't know the reasoning other than I like them this way.
- You can use butter or margarine. In this recipe, I am using almond butter. If you haven't tried it, believe me, it tastes great and works wonderfully in cookies.
- Mixing the sugars, butter, oil, and eggs until creamy is really important. Speeding through these steps and the cookies just are not the same.
- Make sure you use old-fashioned oats. The instant oats can get you by I guess if that is all that is available. But, old-fashioned oats always seem to work better in cookies.
- I love my air-bake cookie sheets. If you have a dark cookie sheet, you might want to cover it will foil and spray with non-stick spray.
Recipe
Butterscotch Oatmeal Cookies
Equipment
- Hand or stand mixer
Ingredients
- ½ cup Butter or margarine, softened
- ½ cup Canola Oil
- ½ cup Granulated sugar
- 1 cup Brown sugar firmly packed
- 2 Eggs
- 1 teaspoon Vanilla
- 2 ¼ cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 2 cups Oatmeal Old-fashioned
- 2 cups Butterscotch Chips 1 package
Instructions
- Pre-heat oven to 350-degrees.
- Beat together the softened butter or margarine with the canola oil.
- Add the granulated and brown sugar and mix until well blended.
- Add eggs and vanilla and mix until creamy
- Next, add the flour, salt, baking soda, cinnamon, and nutmeg. Mix until combined.
- Stir in oatmeal and butterscotch chips.
- Put cookies on cookie sheet a couple of inches apart.
- Bake in a 350-degree oven for 10 - 12 minutes.
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Notes
- As you notice I use canola oil in place of half the butter. I do this because that is what my mom did. Maybe it was cheaper? I really don’t know the reasoning other than I like them this way.
- You can use butter or margarine. In this recipe, I am using almond butter. If you haven’t tried it, believe me, it tastes great and works wonderfully in cookies.
- Mixing the sugars, butter, oil, and eggs until creamy is really important. Speeding through these steps and the cookies just are not the same.
- Make sure you use old-fashioned oats. The instant oats can get you by I guess if that is all that is available. But, old-fashioned oats always seem to work better in cookies.
- I love my air-bake cookie sheets. If you have a dark cookie sheet, you might want to cover it will foil and spray with non-stick spray.
Nutrition
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