Bourbon Butterscotch Oatmeal Cookies

Oatmeal cookies, but make them for grown ups! Bourbon Butterscotch Oatmeal Cookies are the star of the show.

Soft and chewy, studded with butterscotch chips and pecans and a shot of your favourite bourbon. Honestly, keep a batch in your freezer at all times.

To keep these cookies soft and chewy, make sure to add cornstarch. This is my secret ingredient to keeping cookies soft and chewy and it works every time.

Prep Time: 15minutes minutes

Cook Time: 14minutes minutes

Servings: 24 cookies

Calories: 253kcal

Ingredients

1 cup unsalted butter at room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
5 tbsp bourbon such as Jim Beam
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cornstarch
1 tsp salt
2 cups rolled oats not instant
1 cup butterscotch chips such as Chipits
1 cup pecans toasted and then coarsely chopped

Instructions

Preheat oven to 350°F
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 5-8 minutes.
Add eggs one at a time. Beat until pale in color. Add vanilla and bourbon and mix until combined.
Sift together flour, baking soda, baking powder, cornstarch, and salt. Whisk until well combined.
Stir in the oats.
Add the dry ingredients to the wet ingredients all at once, and mix until just combined. Add in butterscotch chips and pecans and mix until fully incorporated.
Scoop 1+1/2 to 2 tbsp of dough for each cookie and roll into balls. I like to chill my dough once they are formed into balls for about 30 minutes before I bake them.
Line a baking sheet with parchment. Arrange cookies about 2 inches apart.
Bake for 12-14 minutes or until lightly golden.
Let cookies cool on the baking sheet for about 5 minutes before transferring to a cooking rack to completely cool.