Cookies recipe

Best Oatmeal Butterscotch Cookies Recipe

Crispy on the outside and soft on the inside, these oatmeal cookies are Tayshia Adams’ favorite childhood recipe.

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Yields:

36

Preparation time:

0

hours

5

minutes

Total time:

1

time

30

minutes

8 oz.

unsalted butter, softened

1 1/2 tsp.

dark brown sugar

2 tbsp.

pure vanilla extract

1 3/4 tsp.

Old fashioned oats

Maldon sea salt, for sprinkling

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  1. Preheat the oven to 350° and line two baking sheets with parchment paper.
  2. In a large mixer using a whisk, combine the butter and the brown sugar and allow to whip for 2 minutes. Add the eggs one at a time, followed by the vanilla. Add the flour, baking soda, sea salt and baking powder and mix slowly, being careful not to overmix the batter. Add the rolled oats and caramel chips and mix. Refrigerate dough for 1 hour.
  3. Using a 2 tbsp scoop, drop 12 cookies onto each parchment-lined baking sheet and sprinkle with a few Maldon sea salt flakes. Transfer the sheets to the oven and bake for 12-15 minutes until the cookies take on a light golden brown color around the edges but are still soft and chewy in the middle.
  4. Transfer the baked cookies to a cooling rack and repeat the process for the remaining dough.

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