Butterscotch Oatmeal Cookies (also called Oatmeal Scotchies and Oatmeal Scotch Chippers) are a delicious pairing of sweet butterscotch, nutty walnuts, and hearty oats!
Another summer gone, and gosh, it went fast. I remember as a kid, summers seemed to be never-ending; I’d spend hours each day riding my bike, swimming, or exploring, only surfacing to eat and sleep. And when summer ended and school started up again I actually felt refreshed…like I had had a sufficient break. Not so anymore; summers these days are a fleeting moment or a passing glance.
I’m not complaining though. Actually, I prefer crisp days and chilly nights…cable knit sweaters and soft blankets…steaming bowls of soup or cups of cider. Fall, with its beautiful foliage, abundance of apples, and almost palpable sense of anticipation, is my absolute favorite time of year.
Even though I would never give up baking completely during summer’s heat, what I love about the weather turning colder is that it really makes home feel more homey…and it makes baking even more enjoyable. In the wake of a few chilly, rain-filled days, cookies seemed like the perfect thing to brighten up a dreary week.
- ⅓ cup butter, at room temperature
- ⅓ cup vegetable shortening, at room temperature
- 1 cup lightly packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups old-fashioned rolled oats
- ¾ cup butterscotch chips (you can add up to 1½ cup, but I go light because they are so sweet!)
- ½ cup chopped walnuts (optional)
- Preheat oven to 375F and line 2 baking sheets with parchment paper or silpat liners.
- Cream together the butter and shortening in a large bowl; cream in the brown sugar, then stir in the egg and vanilla. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually stir the dry ingredients into the wet, then mix in the oats, butterscotch chips, and walnuts. Chill the dough until stiff but not completely hard, about 10 to 15 minutes in the freezer.
- Scoop the dough onto the prepared sheets, leaving about 2 to 3 inches between each cookie (I use a 1½ tablespoon measure to scoop out the dough).
- Bake until the cookies are light golden brown on the edges and look ever so slightly doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through cooking.
- Cool for 5 to 10 minutes on the tray, and then transfer the cookies to a parchment paper-lined surface to finish cooling.