Easy Butterscotch Oat Cookies Recipe – Cinnamon & Brown Sugar

Last Updated on 2 months by Neha Deshmukh

Easy Butterscotch Oat Cookies Recipe – Cinnamon & Brown Sugar

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I’ve been making these butterscotch oat cookies for years – they’re a family favourite, and honestly, they just disappear whenever I bake a batch. They’re wonderfully chewy, packed with butterscotch goodness, and have a lovely hint of cinnamon. Plus, they’re surprisingly easy to make! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cookies. The oats give them a wonderful, slightly rustic texture, and the butterscotch chips add a delightful sweetness. The combination of white sugar and raw sugar creates a depth of flavour you won’t find in other recipes. They’re perfect for an afternoon treat with a cup of chai, a little something to brighten up your day, or even a thoughtful gift for friends and family. Honestly, who doesn’t love a homemade cookie?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 120 gm butter, softened
• 1/3 cup sugar
• 1/3 cup raw sugar
• 1 large egg
• 1/2 tsp vanilla essence
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon powder
• 2 cups quick oats
• 1 cup butterscotch chips

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Raw Sugar: Don’t skip the raw sugar (also known as turbinado sugar)! It adds a lovely molasses-like flavour and a slightly coarser texture that really elevates these cookies.
• Oats: Quick oats are best here. They soften up nicely during baking and give the cookies that perfect chewy texture. Rolled oats will work in a pinch, but the texture will be a bit different.
• Butterscotch Chips: Splurge on good quality butterscotch chips! The flavour really shines through. I’ve tried cheaper brands, and honestly, the difference is noticeable.
• Butter: Make sure your butter is properly softened. Not melted, but soft enough that you can easily press a finger into it. This helps everything blend together beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 180°C (350°F). You want it nice and hot when the cookies go in.
2. In a large bowl, beat the softened butter and both sugars together until they’re light and fluffy. This usually takes a few minutes – don’t rush it!
3. Crack in the egg and add the vanilla essence. Mix until everything is well combined.
4. In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon powder. This ensures everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined. Be careful not to overmix!
6. Now for the good stuff – fold in the oats and butterscotch chips.
7. Drop spoonfuls of dough onto ungreased baking sheets. I like to use a small cookie scoop to keep them all roughly the same size.
8. Bake for 8-12 minutes for chewy cookies, or a little longer if you prefer a crunchier texture. Keep a close eye on them – ovens vary!
9. Let the cookies cool on a wire rack before serving. This is the hardest part, I know!

Expert Tips

• Chewy vs. Crunchy: Baking time is key! Less time = chewier cookies. More time = crunchier cookies.
• Don’t Overmix: Overmixing develops the gluten in the flour, which can result in tough cookies.
• Chill the Dough (Optional): If you want even thicker cookies, chill the dough for 30 minutes before baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and an egg replacer (like flaxseed meal mixed with water) to make these cookies vegan-friendly. My friend Priya swears by this!
• Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for binding.
• Spice Level: Add a pinch of nutmeg or cardamom to the dry ingredients for a warmer, more complex flavour. My grandmother always added a tiny bit of cardamom – it’s delicious!
• Festival Adaptations: These cookies make wonderful gifts! Package them up in pretty tins or cellophane bags with a ribbon for Diwali or Christmas.

Serving Suggestions

These cookies are amazing on their own, but they’re even better with a glass of cold milk or a steaming cup of masala chai. They also pair beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3-4 days. To keep them extra fresh, you can add a slice of bread to the container – it helps absorb moisture.

FAQs

Let’s answer some common questions:

• What type of butter works best in this recipe? Unsalted butter is best, as it allows you to control the amount of salt in the recipe.
• Can I substitute the butterscotch chips with another flavour? Absolutely! Chocolate chips, peanut butter chips, or even dried cranberries would be delicious.
• How do I achieve perfectly chewy cookies every time? Don’t overbake them! Start checking for doneness around 8 minutes.
• Can I make this dough ahead of time? Yes, you can! Store the dough in the refrigerator for up to 24 hours.
• What is the best way to store leftover cookies to maintain freshness? An airtight container at room temperature is best. Adding a slice of bread helps too!

Enjoy baking (and eating!) these delicious butterscotch oat cookies. Let me know how they turn out in the comments below!