High Altitude Oatmeal Cookies

My favorite high altitude oatmeal cookie recipe! Soft and chewy, perfectly spiced, dotted with lots of buttersctoch chips (or mix-ins of your choice). These are sure to satisfy those cookie cravings.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 12

Resting Time 5

Total Time 27

Servings cookies

Calories 235kcal

Author Mara

Ingredients

1 stick unsalted butter room temperature
¼ cup granulated sugar
½ cup dark brown sugar packed
½ teaspoon ground cinnamon
2 teaspoons vanilla extract
1 egg, large room temperature
1 & ¼ cups all-purpose flour (150 grams)
1 cup whole old fashioned oats (80 grams)
¾ teaspoon baking soda
⅛ teaspoon kosher salt
1 cup butterscotch chips

Instructions

Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat room temperature butter, both sugars and ground cinnamon until completely creamed together ~ 2-3 minutes on low - low medium speed.
Add in the egg and vanilla extract, beat until combined together.
Add in kosher salt, baking soda, all purpose flour, cinnamon and old fashioned eats. Mix by hand using a silicone spatula. It's okay if there are a few streaks of flour.
Add in butterscotch chips and use a silicone spatula to fold the butterscotch chips (or mix-in of your choice) into the batter until they are evenly distributed in the batter.
Scoop cookie dough using a 2.8 Tbsp/ 1.4 oz tablespoon scoop (medium/red scoop) onto a silicone mat lined on a baking sheet. Leave about an 3-4 inches between each cookie.
Optionally, you can scoop dough onto a lined tray, cover with plastic wrap and rest in the fridge for up to a day.
Bake for 12-13 minutes in a pre-heated oven until edges are a golden brown (add a minute or a few minutes if use refrigerated or frozen dough). Cool cookies on a baking sheet for 5 minutes.
Enjoy cookies warm or move the cookies to a cooling rack to cool using a spatula until room temperature.

Notes

Don't Overbake The Cookies! Take the cookies out of the oven when the edges are lightly golden at the bottom, the center might look undercooked but the cookies will firm up while they’re resting on the cookie sheet. Baking the cookies until centers are golden will result in a hard crispy cookie.

Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.

Do I need to refrigerate/rest my cookie dough? I found that refrigerating your cookie dough at least overnight - 24 hours resulted in a softer cookies with a more developed spice flavor. This step isn't required but is recommended. However, I have skipped this step if I need to get my cookie fix right away and that results in a more chewy but still soft cookie.

What altitude were these cookies baked at? How do I adjust for my altitude? I baked these cookies at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition