If you love minimal ingredient, fast, easy and delicious cookies then you need to whip up a batch of these Crinkle Cookies, you’ll fall in love.
I absolutely love these cookies, hands down. Crinkle Cookies are one of my favorite cookies out there, because they are super easy to make and they make a bunch.
This is my grandma’s old recipe from back in the day and we have been enjoying them for years! When these were baking in the kitchen we all flocked.
The combination of the butterscotch, oatmeal and powdered sugar make for a soft, tasty and very enjoyable cookie experience in my opinion!
Butterscotch is always a fun flavor to work with, I think that is why these were always such a hit was because of the butterscotch flavor.
There is something really comforting I believe about the flavor itself, then you throw in some other ingredients and it just pushes them over the top!
WHY THIS RECIPE WORKS:
- This recipe can be doubled to serve a larger crowed even know it already makes a bunch.
- The addition of oats help it hold together and gives it a nice texture.
- The powdered sugar really adds a nice sweet flavor over the whole cookie!
Let’s just call these cookies the best cookies around? Well that is what I really want to call these cookies, but seriously you have to try these Crinkle Cookies for sure.
I promise you that this recipe is super easy! And I know you all love easy recipes because I like to serve you all up the easiest recipes I can.
I like to focus on fast fix family favorite recipes and I like to share those with you, rarely will you see a super hard recipe here!
Some of my other favorite cookies we have on our site include The Best Chocolate Chip Cookies, Easy No Bake Cookies and Snickerdoodle Cookies!
HOW TO MAKE GRANDMA’S BUTTERSCOTCH OATMEAL CRINKLE COOKIES, STEP BY STEP:
- In a large bowl, using a hand or stand mixer, beat the granulated sugar, brown sugar, butter, shortening, vanilla extract, butter extract, and eggs until the batter is smooth.
- Add in the flour, oats, baking soda, salt, and cream of tartar.
- Mix until well combined and a soft dough has formed.
- Using a medium-size cookie scoop; or a tablespoon measuring spoon, scoop out a ball of cookie dough and roll in a bowl of powdered sugar.
- Move the sugar covered cookie balls to a prepared cookie sheet, bake for 12-14 minutes, or until the tops no longer look wet.
- Once done, let them cool on the sheet for a minute or two before moving them to a cooling rack.
See how easy these are? Like literally there is no real prep work and besides the powdered sugar bowl you only have to dirty one bowl!
And you know me and having dirty dishes, the less dishes I have to wash the better. No one has time for that, especially since I don’t own a dishwasher.
HOW TO STORE:
These cookies can be stored in the refrigerator or at room temperature. Either way you’ll want to bake as directed and then let them cool completely.
Place them in an airtight container or ziptop bag and they will last on the counter for about 5-7 days or in the refrigerator for up to two weeks.
These can also be frozen before or after baking. To freeze before baking prepare the cookies up until rolling in the powdered sugar.
Place them on a parchment paper and place in the freezer until frozen, then stack separated by parchment paper either in a Tupperware container or ziptop bag. These should last up to 3 months.
When you are ready to bake let them thaw at room temperature until softened about 20-30 minutes and then roll in powdered sugar and bake.
To freeze after they have been baked, let cool completely and then again place in an airtight container or ziptop bag and they should keep for up to 3 months, defrost at room temperature.
If you are wanting a good Crinkle Cookie, these have to be it. There are a lot of other ones out there that you can make but you haven’t tried these and you need to.
Trust me when I say that everything in them plays so well together that it is pillowy soft and melt in your mouth good, you won’t want to just stop at just one cookie.
TIPS AND TRICKS:
- We like to use a mixture of butter and shortening but you can use all butter if you’d like.
- We use old fashioned oats for this recipe but you can use quick cooking as well.
- Make sure you roll them well in the powdered sugar so it doesn’t melt off in the baking process.
- These need to cool fully before consuming so they can fully set up.
- We use a mixture of vanilla and butter extracts to get the butterscotch flavor, you could also substitute rum extract as well.
- Butter extract is easily available to find at your local grocer like Walmart.
- These cookies can be frozen before and after baking, look at my tips above on how to do that.
- This recipe can be doubled or halved, even know it makes approximately 36 cookies, you can double it to freeze some or halve it to have a smaller batch.
- Use a spoon to roll the cookies so you don’t have finger imprints in the powdered sugar.
If you want that perfect flavor experience with a nice fun texture then you need to whip up a batch of Grandma’s Butterscotch Oatmeal Crinkle Cookies!
If you like this recipe you might also like:
- Chocolate Peanut Butter Blossoms
- Caramel Chocolate Thumbprint Cookies
- Cookies and Cream Cheese Cookies
If you’ve tried these CRINKLE COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Grandma's Butterscotch Oatmeal Crinkle Cookiese
Ingredients
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 stick unsalted butter softened (1/2 cup)
- 1/2 cup shortening I used Crisco
- 2 tsp vanilla extract
- 1/4 tsp butter extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/2 cup old fashioned oats
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Prepare a baking sheet by either greasing it with a non-stick spray, butter, or lining it with parchment paper.
- In a large bowl, using a hand or stand mixer, beat the granulated sugar, brown sugar, butter, shortening, vanilla extract, butter extract, and eggs until the batter is smooth.
- Add in the flour, oats, baking soda, salt, and cream of tartar.
- Mix until well combined and a soft dough has formed.
- Using a medium-size cookie scoop; or a tablespoon measuring spoon, scoop out a ball of cookie dough and roll in a bowl of powdered sugar.
- Move the sugar covered cookie balls to a prepared cookie sheet, bake for 12-14 minutes, or until the tops no longer look wet.
- Once done, let them cool on the sheet for a minute or two before moving them to a cooling rack.
Notes
- We like to use a mixture of butter and shortening but you can use all butter if you'd like.
- We use old fashioned oats for this recipe but you can use quick cooking as well.
- Make sure you roll them well in the powdered sugar so it doesn't melt off in the baking process.
- These need to cool fully before consuming so they can fully set up.
- We use a mixture of vanilla and butter extracts to get the butterscotch flavor, you could also substitute rum extract as well.
- Butter extract is easily available to find at your local grocer like Walmart.
- These cookies can be frozen before and after baking, look at my tips above on how to do that.
- This recipe can be doubled or halved, even know it makes approximately 36 cookies, you can double it to freeze some or halve it to have a smaller batch.
- Use a spoon to roll the cookies so you don't have finger imprints in the powdered sugar.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Momof4
My son and I were excited to make these to share with his class. They came together quickly and easily but did not have a lot of flavor. They definitely did not taste butterscotchy. I wouldn’t make this recipe again. They were fine but not memorable in any way.
Monica J Butler
I bake cookies every Thursday for a group of men, these are hands down their favorite! Thank you so much for sharing your wonderful recipes!
Sheleen
Delicious!!