Chocolate Chip Oatmeal Butterscotch Cookies
User Reviews
4.5
Chocolate Chip Oatmeal Butterscotch Cookies
Description
This recipe uses salted softened butter creamed with both dark brown and granulated sugars, introducing moisture and sweetness. After adding eggs and vanilla, flour, salt, baking soda, and a mix of rolled and quick oats are folded in gently to keep the dough tender but textured. Semisweet chocolate chips combined with butterscotch chips create a rich, sweet contrast. Baking at 350°F for 10 to 12 minutes produces cookies that are set on the edges but chewy inside.
These cookies have a clearly oatmeal-forward chew with soft pockets of melted chocolate and butterscotch throughout. They are well-suited for snacking or sharing with others.
The note suggests using half old-fashioned rolled oats and half quick oats for balanced texture, with all rolled oats producing thinner cookies and all quick oats yielding puffier cookies.
Ingredients
- 1 cup butter softened to room temperature, salted
- ¾ cup brown sugar dark; lightly packed
- ¾ cup granulated sugar
- 2 large egg
- 2 teaspoons vanilla
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 3 cups oats see note
- 1 cup semisweet chocolate chips or milk or bittersweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment or split liners (or lightly grease with cooking spray).
- In a large bowl with a handheld mixer or in the bowl of an electric stand mixer, cream together the butter, brown sugar and granulated sugar. Add the eggs and vanilla and beat until light and fluffy, a minute or so. Add the flour, salt, baking soda, and oats. Mix until just combined. Stir in the chocolate and butterscotch chips.
- Scoop out the cookie dough into heaping tablespoonfuls (I use about two tablespoons per cookie using my #40 scoop; see more info here) onto the prepared baking sheets, spacing a couple inches apart. Bake at 350 degrees for 10-12 minutes until set but not overbaked.
Notes
- Use a combination of half old-fashioned rolled oats and half quick oats for balanced cookie texture.
- All old-fashioned oats may make thinner, more spread cookies; all quick oats may produce puffier, less flattened cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 178kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 149mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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