Ingredients

Unsalted Butter: ½ cup

Milk: ½ cup

Granulated Sugar: 2 cups

Vanilla Extract: 1 teaspoon

Kosher Salt: A pinch

Butterscotch Morsels: 1 cup

Quick-Cook Oatmeal (Dry): 3 cups

Instructions

Combining the Base Ingredients: In a large saucepan, combine the unsalted butter, granulated sugar, and milk. Place the saucepan over medium-high heat.

Heating Process: Bring the mixture to a boil. Once boiling, maintain the boil for a full minute to ensure proper consistency and flavor development.

Flavor Infusion: Remove the saucepan from the heat. Stir in the vanilla extract, a pinch of kosher salt, and the butterscotch morsels. Continue stirring for approximately 1 to 2 minutes. Note that the butterscotch morsels may not fully melt, which is acceptable.

Incorporating Oatmeal: Fold in the quick-cook oatmeal, ensuring that it is evenly distributed within the mixture. The oatmeal should be completely coated with the butterscotch mixture.

Forming the Cookies: Utilize a large cookie scoop, equivalent to 2 tablespoons, to portion the mixture. Place each portion onto a sheet of parchment paper.

Setting and Cooling: Allow the cookies to set and cool at room temperature for approximately 15 minutes. This step is crucial for achieving the desired consistency and texture.

Storage: Once cooled, the cookies should be stored in an airtight container to maintain freshness.

Store at room temperature to preserve the texture and flavor.

Nutrition Information:

Serving Size: 1 cookie | Calories: 165 | Sugar: 19.1 g | Sodium: 85.5 mg | Fat: 5.6 g | Carbohydrates: 26.5 g | Protein: 2 g | Cholesterol: 8.8 mg

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter?

Yes, but you might want to adjust the amount of additional kosher salt added to balance the flavors.

What type of milk works best for this recipe?

Any type of milk, from whole to skim, can be used based on your preference.

Can I reduce the amount of sugar for a less sweet version?

You can experiment with reducing the sugar, but keep in mind it might affect the texture and sweetness of the cookies.

Is it necessary to use quick-cook oatmeal?

Quick-cook oatmeal is recommended for its texture, but you can use old-fashioned oats if that’s what you have; the texture will be slightly different.

Can I substitute vanilla extract with another flavor?

Yes, you can experiment with other extracts like almond or maple for a different flavor profile.

How do I know when the mixture is ready to be removed from heat?

Boil for a full minute after reaching a rolling boil to ensure the mixture thickens properly.

Can I add nuts or dried fruits to the cookies?

Absolutely, feel free to add chopped nuts, raisins, or dried cranberries for extra texture and flavor.

Why did my butterscotch morsels not fully melt?

It’s normal for some butterscotch morsels to remain intact, and it adds a delightful texture to the cookies.

How long do these cookies stay fresh, and how should they be stored?

Stored in an airtight container, these cookies stay fresh for several days at room temperature.

Can I refrigerate the cookie dough before forming into cookies?

Chilling the dough is not necessary for this recipe, but you can refrigerate it briefly if needed.