These cookies are just bursting with so many amazing flavors, they are so hard to resist!
I give this recipe inspiration all to my dad. He called me one day after eating a butterscotch oatmeal cookie that he got from a bakery telling me how I HAVE to make him them one day because he loved them so much. Naturally, like the great daughter I am, I set out to create a recipe just for my good old daddio. He got a big box of them on Father’s Day (along with these cookies, minus the powdered sugar coating) and he was super happy!
These cookies are totally out of the norm for me. My dad is the kind of person who likes thin and crispy cookies.. I just couldn’t bring my soft-baked-loving-heart to make them completely crispy, so I baked them just long enough to get a nice crisp edge with a nice chewy center. These cookies are perfect! All of the spicy flavors mix SO well with the butterscotch + toffee. If you don’t like butterscotch and toffee, I have also tested them with raisins, chocolate chips and m&m’s – they all came out awesome!
I know how some of you feel about chilling your cookie dough, but for this recipe it’s absolutely necessary. I tested them a few times to try to avoid it because sometimes you just want an oatmeal cookie STAT, but it just results in a super flat, runny cookie. Therefore, chilling your dough is a must. Sorry! It will all be worth it in the end though. Promise.
The flavor of these butterscotch oatmeal cookies is out of the world. You’ve got all of the warm flavors of cinnamon and nutmeg paired with the spiciness of a little bit of a molasses. I love adding molasses to my oatmeal cookies because it lends an incomparable flavor if you were to compare it to an oatmeal cookie without it. Maybe it’s just me, but I love it. Combine these flavors with something sweet like butterscotch and toffee and they are just pure heaven!
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch salt
- 1 tsp cinnamon
- pinch nutmeg
- 1 cup unsalted butter softened
- 2 cups brown sugar
- 2 eggs
- 1 tbs vanilla extract
- 1 tbs molasses
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup butterscotch chips
- 1/2 cup toffee bits
- In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, cream butter and brown sugar together until smooth. Add eggs, vanilla and molasses and mix until well combined. Pour in flour mixture and mix until everything is just incorporated. By hand using a rubber spatula, fold in rolled oats, butterscotch chips and toffee bits until evenly dispersed throughout dough. Cover dough and chill for a minimum of 2 hours. The longer you chill your dough, the thicker your cookies will be.
- Once cookies are done chilling, preheat oven to 350 degrees and grease or line 2 baking sheets with parchment paper.
- Roll dough into one round tablespoon of dough per cookie and place 1 1/2" apart on baking sheet. Bake cookies for 12-13 minutes. Allow to cool on pan for 5 minutes before transferring to a wire rack to finish cooling.
- Butterscotch Oatmeal Cookies will stay fresh for up to 3 days stored in an airtight container at room temperature.