Best Butterscotch Cookies Ever

I have finally made a cookie recipe that I LOVE and it is as close to a perfect cookie as I will probably ever get.  I always struggle with cookies.  Not all cookies, just the most basic cookie ever--chocolate chip!  For some reason I have never found the perfect recipe for a chewy, thick chocolate chip cookie, like one you'd find in a bakery.  And I've tried many.  MANY.  That's not to say I don't have some absolutely fantastic chocolate chip cookie recipes, I just haven't found one in my mind that is the best. Anywho, this isn't quite a typical chocolate chip cookie but let me tell you I might just give up my search after making this one.  It is literally the thickest, chewiest, most delicious cookies I have ever made and maybe ever had...EVER!  Yeah, I'm pretty excited about it.  I took a really basic recipe for oatmeal butterscotch cookies and made some changes to it that I hoped would make it beyond awesome.  And much to my delight, it did.  Seriously, this cookie is out of this world.  Let me know if you agree! Enjoy!
Best Butterscotch Cookies
  • 1 c. Unsalted Butter
  • ½ c. White Sugar
  • 1 c. Packed Brown Sugar
  • 2 Large Eggs, 1 Large Egg Yolk
  • 1 T. Pure Vanilla Extract
  • 2 c. All-Purpose Flour
  • 1 t. Baking Soda
  • ½ t. Salt
  • 1 t. Ground Cinnamon
  • 2 c. Rolled Oats
  • 2 c. (11 oz. pkg.) Butterscotch Chips
  1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
  2. In a large pan over medium heat, brown the butter. This will take about 8 minutes for the butter to melt and turn golden brown. Remove from heat and combine the sugars and butter in the bowl of an electric mixer and beat until thoroughly combined. Add the eggs and egg yolk, one at a time, beating well after each addition. Add vanilla.
  3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and oats. Add to the wet ingredients and mix just until combined. Stir in butterscotch chips.
  4. Roll mixture into 2" balls and place on baking sheets two inches apart. Bake for 14 minutes, rotating pans and switching racks halfway through. Cool on pan for 2 minutes and then transer to a wire rack and let cool completely.
Makes about 30 cookies.


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