Ingredients
- 1½ cups brown sugar
- 1 cups butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 250 grams fresh milled flour (I used soft white wheat berries. If substituting for all-purpose, whole wheat, or gluten-free flour, use 2 cups)
- 3 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups butterscotch chips
Instructions
- Step 1: Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Step 2: In a large bowl, beat the butter and brown sugar for 2 minutes, until light and fluffy. You can do this with a hand or stand mixer.
- Step 3: Add the eggs and vanilla and beat again for another 2 minutes, until the mixture is light and fully combined.
- Step 4: In the same bowl, add the flour, oats, cinnamon, baking soda, and salt to the bowl. On low speed, mix until the dough just comes together — be careful not to overmix! Fold in the butterscotch chips.
- Step 5: Using a cookie scoop, scoop 12 portions of dough onto the prepared baking sheet. Bake for 10 minutes. If baking two trays at once, rotate them halfway through (switch the top and bottom racks after 5 minutes) to ensure even baking.
- Step 6: After 10 minutes, the cookies will look puffy and slightly underbaked—this is perfect. Remove from the oven and let them sit on the baking sheet for 10 minutes (or more if you’d like!) to continue setting.
- Step 7: Transfer cookies to a cooling rack and repeat with the remaining dough. This recipe makes 36 cookies. Enjoy!
Notes
Use light-colored baking sheets if you have them! This will keep the bottom of the cookies from getting too dark.
When baking, as soon as the edges look set with just a hint of color, pull the cookies from the oven—even if they seem underbaked and too soft to move. They’ll finish baking as they rest on the pan for the next 10 minutes, giving you perfectly soft, chewy cookies. Trust the process!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking