Butterscotch Oatmeal Cookies
Better than Grandma used to make!
Servings: 12 Cookies
Equipment
Ingredients
- 1 cup salted butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup cake flour
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp maple extract
- 1/2 cup butterscotch chips
- 8 iced oatmeal cookies crushed rough smashed
Instructions
- Heat oven to 410 °F.
- Line two baking sheets with parchment paper and set aside.
- Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
- Add eggs one at a time.
- Add vanilla, cake flour, all-purpose flour, baking soda, maple extract, and mix for one minute until fully incorporated.
- Fold in butterscotch chips and oatmeal cookies.
- Scoop cookie dough onto the parchment paper (heaping scoop ~3T). Leave room in between the scoops. Cookies will spread a little as they cook. No need to flatten.
- Repeat process. Do not overcrowd the sheet pan. I put ~4 cookies on a sheet pan.
- Cook for ten minutes or until dough becomes golden brown.
- Let rest for 3-5 minutes and ENJOY!