Oatmeal Buterscotch Sugar Cookies

By: @ CrumbsCustomCookies
230 g. room temperature buter 1. Preheat the oven to 350*
60 g. sugar 2. Cream together butter, sugars, salt, and
cinnamon for 2 minutes.
50 g. dark brown sugar
3. Add in egg and flavoring
7 g. salt
4. Add in butterscotch chips and turn on high for
1.5 g cinnamon 15 seconds. (This breaks them into smaller
pieces)
1 egg 5. add in oats, baking powder, and flour a little at
15 g. Cookie Nip or vanilla a time on medium-low until the dough stops
sticking to the mixing bowl
155 g. butterscotch chips 6. Roll 3/8” thick between wax paper, then freeze
32 g. instant oats your sheets for 15 minutes, cut, and bake on
parchment paper. Small cookies will take about
3 g. baking powder 10 minutes, 12 minutes for medium, and 14 minutes
for large cookies. If you bake these until they
438 g. 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