The sweet, rich, buttery flavor of butterscotch chips makes the most delicious chewy butterscotch oatmeal cookies. Everyone loves these, and they are simple to make. This small batch of cookies can be baked in the oven or the air fryer.
Preheat the oven to 375°F/190°C, and line 2 baking sheets with parchment paper or Silpat mats.
In a mixing bowl or the bowl of a standing mixer, cream together butter and sugars until smooth and creamy (2 minutes).
Add in the egg and vanilla extract, beat and scrape off the bottom and sides of the bowl to make sure you get everything.
Add flour, oats, baking soda, and salt, and mix until just combined.
Mix in ¾ cup of the butterscotch chips.
Using a cookie scoop, scoop out cookie balls and bake for 8-9 minutes.
Remove from the oven, and while still warm, add a few butterscotch chips to the top of each cookie.
Cool on the cookie sheet for 5 minutes then transfer to the cooling rack to cool completely.
Air Fryer Instructions
Preheat the Air Fryer to 320°F/160°C.
Bake/Air fry for 6 minutes until they’re lightly browned and cooked through.
Allow the cookies to cool for 1 minute in the Air Fryer basket, then transfer to cool on a wire rack.
Notes
To Store: Keep cookies in an airtight container at room temperature for up to 3 days.
To Freeze the Dough: Scoop it into balls and place them on a baking tray. Freeze on the tray until the dough balls are solid, then transfer to a freezer-safe bag or container for storage for up to three months. Bake in the oven or air fryer as directed.
To Freeze the Cookies: Baked cookies can be stored in an airtight container for up to three months.
This is a small batch cookie recipe. Feel free to double it if you'd like to make more.