Ingredients
3/4 cup all-purpose flour (95g)
1/2 tsp baking soda (3g)
1/2 tsp ground cinnamon, optional (1g)
1/2 tsp fine salt (3g)
1/8 tsp ground nutmeg, optional
1/2 cup (1 stick) unsalted butter, room temperature (113g)
3/4 cup packed light or dark brown sugar (150g)
1 large egg, room temperature (56g)
1 tsp vanilla extract (4ml)
1 1/2 cups old fashioned or rolled oats (150g)
1 cup butterscotch chips (175g)
Instructions
Line two large baking sheets with parchment paper or silicone baking mats.
Whisk together flour, baking soda, cinnamon, salt, and nutmeg in a medium-sized bowl. Set aside.
In a stand mixer, cream the butter and brown sugar on medium-high until light in color.
Add the egg and vanilla extract, mixing until smooth.
Mix in the dry ingredients on low until just incorporated.
Stir in the oats and butterscotch chips with a spatula until evenly mixed.
Scoop the dough into 15 balls, place on the baking sheets, and chill in the fridge for 30 minutes.
Preheat oven to 350 F (175 C).
Space dough balls 3 inches apart on the baking sheets.
Bake for 13-14 minutes. Cookies will look soft but will firm as they cool.
Cool on the baking sheets for 10 minutes, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
Nutrition
- Calories: 290 Kcal