Soft and Chewy Butterscotch Chip Cookies
This recipe is nostalgia in a cookie. Even better? They are easy to make and a crowd pleaser in any season.
This is the perfect cookie recipe when you want something simple yet impressive. These cookies began as a cross between a classic chocolate chip cookie and an oatmeal scotchie and though the recipe is simple, it was actually anything but simple to create. I recipe-tested this one so many times, I considered giving up. But the taste was just too good to walk away! Eventually, the texture was just as good as the taste and these cookies were ready to share.
These butterscotch cookies include oat flour to add a little density to the cookie and to bring that old-fashioned flavor but no actual old-fashioned rolled oats like you would find in an oatmeal scotchie. Of course these cookies include butterscotch chips but they are missing the cinnamon and molasses you’ll find in most scotchie recipes.
So the only unique ingredients you’ll need for this recipe are butterscotch chips and oat flour! It’s likely the rest of the ingredients are already in your fridge or pantry!
Ingredients to Make Butterscotch Chip Cookies
- KAMUT® White Flour or other All-Purpose White Flour
- Oat Flour
- Baking Soda
- Fine Salt
- Unsalted Butter
- White Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Butterscotch Baking Chips
Tools to Make Butterscotch Chip Cookies
- Parchment Paper
- 2 Cookie Sheets
- Measuring Cups and Spoons
- Stand Mixer or Hand Mixer
- Medium Mixing Bowl
- Whisk or Dough Hook
- Wooden Spoon or Sturdy Spatula
- 2 oz Cookie Scoop
All About Ingredients for Butterscotch Chip Cookies
Oat Flour Mixture
I use a mix of KAMUT® White Flour and oat flour for this recipe to get the perfect old-fashioned taste and texture. If you’re familiar with my recipes, you are well aware of my love of KAMUT® White Flour (read all about KAMUT® Brand Wheat here) but oat flour is my second favorite flour! I love the taste and texture of both flours and they both bring a lot of health benefits too! As always, anytime my recipe calls for KAMUT® White Flour, I also write it for all-purpose flour but I wouldn’t recommend substituting the oat flour with anything else in this recipe.
Butter
I use cold butter in most of my cookie recipes so I can shorten or skip dough chill time but, in this recipe, you’ll still need to chill the cookie dough, whether you start with cold butter or softened butter.
I only recommend using cold butter if you have a high-power bowl-lift mixer. For a tilt-head stand mixer or a hand mixer, I recommend room temperature butter so I write my cookie recipes for both cold and softened butter.
Butterscotch Chips
Butterscotch chips are essential for these cookies and Guittard is my favorite brand. This isn’t sponsored and I’ve never worked with them but their baking chips will take your cookies to the next level. Of course, use the brand that you have on hand or can easily find in your local grocery store. Unless you like to be extra and mail order the baking chips you really want if you can’t find them. (Guilty!)
How to Make Butterscotch Chip Cookies
Line two baking sheets with parchment paper and set aside then start with the dry ingredients. Whisk both flours, baking soda, and salt together and set aside.
Using a mixing bowl and hand mixer or a stand mixer fitted with the paddle attachment, cream together butter and both sugars. Add eggs, one at a time and vanilla extracts, and mix between each addition, scraping down the sides of the mixer bowl as needed.
Add the dry ingredients to the wet ingredients in a few batches (or just one if using a large stand mixer). Mix until combined and remove the bowl from stand mixer or set aside hand mixer. Stir butterscotch chips in by hand using a wooden spoon or sturdy spatula.
Slightly overfill a large, 2-oz cookie scoop to place up to 8 cookie dough balls on each parchment-lined cookie sheet.
Chill dough on trays for 45 minutes in the fridge (60 minutes if you used room temperature butter in the cookie dough). When there is about 15 minutes left of chill time, preheat the oven to 350 degrees.
Bake for 20 minutes, rotating each baking sheet and swapping oven racks halfway through the baking time. Cookies are finished baking when the bottom edges of the cookies start to turn golden brown.
Transfer each cookie sheet to a wire rack and let the cookies cool completely on the trays. This will keep your cookies soft after they cool. Click here for more of my cookie tips.
Butterscotch Chip Cookies
Ingredients
- 1 ¾ cups (270g) KAMUT® White Flour (or 2 ¼ cups all purpose flour)
- ¾ cup oat flour
- ½ tsp salt
- ½ tsp baking soda
- 1 stick unsalted butter
- ½ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp vanilla
- 1 cup butterscotch chips
Instructions
- Line two baking sheets with parchment paper and set aside then start with the dry ingredients. Whisk both flours, baking soda, and salt together and set aside.
- Using a mixing bowl and hand mixer or a stand mixer fitted with the paddle attachment, cream together butter and both sugars. Add eggs, one at a time and vanilla extracts, and mix between each addition, scraping down the sides of the mixer bowl as needed.
- Add the dry ingredients to the wet ingredients in a few batches (or just one if using a large stand mixer). Remove the bowl from stand mixer or set aside hand mixer and stir butterscotch chips in by hand using a wooden spoon or sturdy spatula.
- Slightly overfill a large, 2-oz cookie scoop to place up to 8 cookies on each parchment-lined cookie sheet.
- Chill dough on trays for 45 minutes in the fridge (60 minutes if you used room temperature butter in the cookie dough). When there is about 15 minutes left of chill time, preheat the oven to 350 degrees.
- Bake for 20 minutes, rotating each baking sheet and swapping oven racks halfway through the baking time. Cookies are finished baking when the bottom edges of the cookies start to turn golden brown.
- Transfer each cookie sheet to a wire rack and let the cookies cool completely on the trays.
