Oatmeal Caramel Butterscotch cookies
These DELICIOUS Oatmeal Caramel Butterscotch Cookies are filled with salted caramel and buttery butterscotch and nicely balanced with old-fashioned oats.
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Cookie scoop (optional)
- Parchment paper (optional)
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1 cup (213 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (4.3 g) vanilla
- 3 ¼ cups (390 g) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon (6 g) salt
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (4 g) cornstarch
- 1 ½ cups (120 g) old fashioned oats
- 1 11 ounce bag (311 g) butterscotch chips
- 1 cup (192 g) Kraft Caramel Bits
Instructions
- Preheat oven to 400 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. This takes about two to three minutes.
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl after mixing each egg.
- Add the vanilla and mix for about 20-30 seconds.
- With the mixer on low speed, add the flour, salt, baking soda, baking powder, cornstarch and cinnamon. Mix until combined.*
- Add the oats, caramel bits, and butterscotch chips and mix with the mixer on low speed. I like to pulse these ingredients into the dough, so I don’t over mix. After mixing, I like to remove the bowl from the mixer and take out the paddle attachment to give the dough a good stir with a rubber spatula. This helps the mix-ins to get evenly distributed in the dough.
- Using a #24 cookie scoop, portion dough and place on the baking sheet about two inches apart. Bake for 9-11 minutes.
- For large bakery style cookies, divide the dough into nine large balls, and place on the baking sheet about three inches apart. Bake for 12-14 minutes.
- For mini cookies, use a #40 cookie scoop and bake for 7-9 minutes.
- Let cookies cool on the baking sheet for 5-10 minutes. Remove and finish cooling on a cooling rack.
Notes
- I like to measure my dry ingredients (flour, salt, baking soda, baking powder, cornstarch) before I start mixing. I feel this makes the mixing process go faster.
- Do not over mix when adding dry ingredients as this will produce gluten development and create a tough cookie.
- I use these cookie scoops from Amazon.