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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