Oatmeal Butterscotch Cookies Recipe

Such a delightful recipe! These cookies turned out exactly how I like them - crispy on the outside and chewy in the center. I made them gluten-free with some modifications and the results were fantastic! I swapped in gfJules all-purpose flour, used butter-flavored Crisco along with butter, gluten-free oats, cane sugar, and a whole bag of butterscotch chips. After refrigerating the dough for over an hour, I scooped and baked them for 11 minutes at 350 degrees (325 in my convection oven). The key is to take them out just as the edges start browning and let them cool on the pan for 5 minutes before transferring to a rack. This recipe, with my tweaks, yielded 70 delicious cookies that held up well when packed. Stored in an airtight container, they remain perfectly sweet with a hint of cinnamon adding a subtle but essential flavor. These cookies are a must-try!

The cookies were extremely difficult to remove from the pan. After chilling the dough, using parchment paper, and lowering the temperature to 350 degrees, the rest of the batch turned out much better.

Excellent cookies! I have been baking for many years and have tried numerous recipes. I had been searching for a chocolate chip cookie recipe that includes butter. I typically like to include oatmeal in my cookie recipes and I often use a combination of semi-sweet and butterscotch chips. After making a few adjustments based on feedback, I used 1 cup (2 sticks) of butter and increased the flour to 1 1/2 cups. The cookies came out perfectly from the baking sheet (I recommend letting them cool for 6 minutes before transferring them to a rack) and maintained their shape beautifully. These cookies are moist, chewy, and just perfect. I left them uncovered on the counter to test how they held up on day #2, and to my delight, they were just as delicious as fresh. I highly recommend using Guittard's Butterscotch chips for an amazing flavor profile - they really elevate the cookies compared to Nestle's and other store brands. I was able to make 3 dozen sizable cookies using my medium-sized scoop, and both my neighbors and sister-in-law couldn't stop raving about them.

The cookie was excellent! I baked it at 350 degrees for 10 minutes and ended up with approximately 3 and a half dozen. I will definitely be making it again.

No modifications. Great cookie.

I doubled the recipe and used quick oats instead of rolled oats because that's what I had on hand. The butter was soft and somewhat melted. I used a stand mixer to ensure everything was well mixed. I preheated the oven to the recommended temperature, filled one tray, and placed it on the middle rack for 5 minutes, then moved it to the top rack for another 5 minutes. I took them out when the edges were just beginning to brown, then let them cool on the pan for a few minutes before using a metal spatula to remove them (the silicone spatula wasn't strong enough and the cookies stuck to the pan). The cookies turned out to be both chewy and crisp, just the way my family likes them.

I double-checked multiple times to ensure I followed the recipe precisely. I adhered to using softened butter instead of melted, and even made half of the cookies with chocolate chips and the other with butterscotch chips. Unfortunately, the end result was disastrous. The cookies turned out flat and stuck to the pan. The initial batch got burnt, so I reduced the baking time by a minute, but the subsequent batch remained undercooked and still stuck to the pan. I attempted greasing the pan and experimented with different thickness levels, yet encountered the same outcome each time. What could I have possibly overlooked?