These delightfully sweet and chewy oatmeal cookies are exploding with butterscotch chips and sweet brown sugar flavor!We’re getting our Christmas tree tomorrow morning! Actually, I should say we’re chopping down our Christmas tree tomorrow morning. We found an adorable little Christmas tree farm not far from our apartment, and they provide you with gloves, an axe, and cocoa. The cocoa was obviously the biggest selling point to a girl like me. There’s even snow in the forecast!
Woohoo for holiday tree chopping!
Question: Are you getting a tree this year?
In preparation for our big day at the Christmas tree farm, I baked not one, not two, BUT three batches of cookies (are you surprised?) to bring along with us for the ride. It’s only a 6 minute ride… but I wanted to make enough to photograph, eat, and share with the owners of the farm // anyone else who wants one! I mean, the only thing better than cocoa is cocoa AND cookies. Am I right? Plus, there’s no such thing as too many cookies… especially in the month of December. It’s holiday law. You can quote me on that.
With Christmas and cookies heavy on mind yesterday, I knew I had to create a new cookie recipe that would knock the socks off anyone who tried them! After a few flops (you don’t even wanna know…) I found us a winner! Here you have a super chewy oatmeal cookie that’s crunchy at the edges and loaded with sweet butterscotch chips! These just scream BAKE ME NOW.
Making these chewy butterscotch oatmeal cookies is quite easy! The cookie recipe is generously adapted from Gingerbread Oatmeal Cream Pies. I say generously because I probably changed over 3/4 of the recipe… but it was my starting point. P.S. If you haven’t made those cream pies —> GET ON IT NOW!
1) This recipe uses only egg yolks (three of them!), so please be sure to separate your eggs before adding them into the batter. The yolks make the cookies rich and delightfully chewy. If you’re wondering what to do with the egg whites, why not try making my favorite egg white omelette for breakfast? It’s healthy and delicious!
2) There is a hefty amount of molasses added to the batter. This helps give the cookies their deep flavor and wonderful chewiness. Be sure to use mild (or regular) molasses, as the blackstrap variety will be too intense and result in an unpleasant flavor. Also, maple syrup and honey will not work as substitutes in this recipe. I tried both and found neither did the job properly.
3) This recipe calls for quick oats, NOT instant oats. I clarify this because they can be easy to confuse, but it’s important to check you have the right oats before embarking on this cookie journey. Instant oats will turn to mush in your cookie dough. Quick oats will blend and melt into the cookie —> so much better than mush!
4) Please pay careful attention when you’re measuring your flour. You should be lightly scooping the flour into the measuring cup until it heaps over, then leveling it off with the flat side of a knife. If you pack the flour, most likely your cookies will come out dry as a bone. So measure with care 🙂
5) Last but not least! Let’s talk about the baking time of these cookies. My batches were all perfectly done at 9 minutes. At 9 minutes the edges were just set (a nice light golden brown) and the centers looked pretty under cooked. I removed the tray from the oven anyway, let the cookies cool on the tray for 5-10 minutes, and then transferred them to a cooling rack to cool completely. The result? PERFECTLY BAKED COOKIES. If you bake your batch until they look done, they will be hard as rock a few hours later. Just be sure to let them cool on the hot pan for several minutes before moving them to the cooling rack.
Oh! And I almost forgot the most important part… You must chill the cookie dough for at least 2 hours. The cookie dough will initially be very sticky, so the longer you chill it, the easier it will be to handle during the rolling and shaping process. I always chill my cookies for exactly two hours (I have no patience to wait all day), but you can actually make this cookie dough up to 24 hours in advance. Just remember to let the dough come to room temperature before scooping it out and rolling it into balls.
I absolutely love how these cookies come out both super chewy (the middle!) and crunchy (the edges!) – the best of both worlds! The gooey melted butterscotch chips on top look so pretty, too.
Last night I dropped a plate of these chewy butterscotch oatmeal cookies off to a friend and she texted me within minutes asking if I could send her the recipe! I can’t blame her… they are that good. So, here’s the recipe for everyone! And don’t be afraid to double this recipe up. Spoiler Alert: these go FAST! xoxo
Chewy Butterscotch Oatmeal Cookies
- 1 1/4 cups all-purpose flour (measured properly/not packed)
- 1/2 cup *quick cooking oats (not instant)
- 1/2 teaspoon cornstarch
- 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup butter (4 ounces), at room temperature
- 3/4 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons molasses (not blackstrap)
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- In a large mixing bowl whisk together flour, oats, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and cloves; set aside.
- In the bowl of an electric stand mixer fit with the paddle attachment, whip the butter, sugars, and molasses on medium-high speed until light and fluffy; about 2 minutes.
- Add in egg yolks, one at a time, beating well after each addition.
- Mix in vanilla.
- Slowly add the dry ingredients into the wet mixture, beat on low until just combined; about 25 seconds. Fold in butterscotch chips.
- Cover dough with saran wrap and place bowl in the refrigerator to chill for at least one hour - up to 4 hours.
- When ready to bake, preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper or silicon baking mats.
- Scoop 3 tablespoon sized balls of dough out, roll them into balls, and place on prepared baking sheet. Repeat with all dough, leaving 2 1/2 inches in between cookies (they spread a lot!). Bake in preheated oven for 9 minutes, or until set at the edges but still slightly jiggly in the center.
- Allow cookies to cool 5 minutes on the baking sheet before transferring to wire rack to cool completely.