Oatmeal Buterscotch Sugar Cookies

By: @ CrumbsCustomCookies
1 c. room temperature buter 1. Preheat the oven to 350*
1/2 c. sugar 2. Cream together butter, sugars, salt, and
cinnamon for 2 minutes.
1/2 c dark brown sugar
3. Add in egg and flavoring
1 tsp salt
4. Add in butterscotch chips and turn on high for
3/4 tsp cinnamon 15 seconds. (This breaks them into smaller
pieces)
1 egg 5. add in oats, baking powder, and flour a little at
1 tbsp Cookie Nip or vanilla a time on medium-low until the dough stops
sticking to the mixing bowl
1 c. butterscotch chips 6. Roll 3/8” thick between wax paper, then freeze
1/2 c. instant oats your sheets for 15 minutes, cut, and bake on
parchment paper. Small cookies will take about
1 tsp baking powder 10 minutes, 12 minutes for medium, and 14 minutes
for large cookies. If you bake these until they
3 1/4 c. AP flour look golden around the edges, they are
overdone.
 Tips & Tricks
• This recipe makes about a dozen and a half medium cookies. You can easily double this recipe if
your mixer is large enough to make about three dozen cookies.

• This recipe will spread a little bit. To reduce this, take out the oats and add in enough flour
so the dough pulls away from the bowl. Follow all other directions as mentioned.

• I love to use Cookie Nip flavoring with this recipe. Cookie Nip is described as a vanilla & salted
caramel flavor, but I think it tastes more like butterscotch, which is what inspired this recipe
to begin with! It is sold at www.CookieNip.com and you can use the code “CRUMBS” to save 10%

• If you have caramel flavoring on hand, you can use this instead of vanilla for a result that’s
more comparable to Cookie Nip!

• You can store/freeze these the same way you would with any other sugar cookie: wax or
parchment paper between layers and in an airtight container.
Personal Notes