1/2 t. cinnamon
1 t. baking soda
3/4 t. salt
1 c. unsalted butter, softened
1 c. brown sugar
1/2 c. sugar
2 large eggs, room temperature
1 T. unsulphured or dark molasses (not blackstrap)
2 t. vanilla
3 c. rolled oats
2 c. butterscotch chips
In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together; set aside.
- In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and sugar together on medium-high until smooth about two minutes. Add the eggs, molasses, and vanilla, beating on high until combined, about one minute, scraping sides and bottom of bowl as needed.
Add dry ingredients to wet and mix on low until combined. Keep mixer running on low while adding oats and butterscotch chips. Dough will be thick and sticky.
Cover and chill for at least 45 minutes in the refrigerator. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside. With a large cookie scoop, scoop three tablespoons of dough per cookie and place four inches apart on prepared baking sheets. Bake for 13-14 minutes or until lightly browned on the sides while centers are still soft.
Remove from oven and cool on baking sheet for five minutes before transferring to a wire rack to cool completely.
Notes: These cookies are delicious! I have another oatmeal scotchies recipe that I use and like, but I think the addition of molasses in this recipe makes a big difference.
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