Oatmeal Butterscotch Cookies
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Oatmeal Butterscotch Cookies:
- 3/4 cup Minerva Dairy Unsalted Butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup cane sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups old-fashioned oats, uncooked
- 5 ounces of butterscotch chips
- 1/4 cup shredded coconut
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, mix Minerva Dairy Unsalted Butter, brown sugar, and cane sugar until creamy. Add eggs, one at a time, and vanilla mixing until combined.
- In a separate bowl, mix the dry ingredients (flour, baking soda, and cinnamon). Slowly add dry ingredients to the butter mixture, mixing continuously until dough is combined. Using a wooden spoon, mix in oats, butterscotch chips, and coconut.
- Drop 1 tablespoon scoops of cookie dough onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.