Name: Oatmeal Butterscotch Cookies
Prep time: 5 min
Cook time: 5 min
Yield: 3
Ingredients: 8 oz. unsalted butter, softened -; 1 1/2 c. dark brown sugar -; 2 large eggs -; 2 tsp. pure vanilla extract -; 2 c. oat flour -; 1 tsp. baking soda -; 1 tsp. Sea salt -; 1/2 tsp. baking powder -; 1 3/4 c. old-fashioned oats -; 12 oz. butterscotch -; Maldon sea salt, for dusting -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Oatmeal Butterscotch Cookies

1. 8 oz. unsalted butter, softened -

2. 1 1/2 c. dark brown sugar -

3. 2 large eggs -

4. 2 tsp. pure vanilla extract -

5. 2 c. oat flour -

6. 1 tsp. baking soda -

7. 1 tsp. Sea salt -

8. 1/2 tsp. baking powder -

9. 1 3/4 c. old-fashioned oats -

10. 12 oz. butterscotch -

11. Maldon sea salt, for dusting -

How to cook deliciously - Oatmeal Butterscotch Cookies

1. Stage

Preheat oven to 350° and line two baking sheets with parchment paper.

2. Stage

In a large mixer using a whisk attachment, combine butter and brown sugar and let whisk for 2 minutes. Add eggs one at a time, followed by vanilla. Add flour, baking soda, sea salt, and baking powder and slowly combine, making sure not to over-mix the batter. Add oats and butterscotch chips and combine. Refrigerate dough for 1 hour.

3. Stage

Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few Maldon sea salt flakes. Transfer sheets into oven and bake for 12 to 15 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle.

4. Stage

Transfer baked cookies to cooling rack and repeat process for remaining dough.