It’s autumn, and along with the shifting light and cooler temperatures I find myself returning to the kitchen. This recipe is a variation of one of my favorite classics — oatmeal cookies with butterscotch chips. I’ve always loved the combination, but with most recipes it seems like the strong flavor of the butterscotch chips overpowers the milder oatmeal cookie.
These cookies begin with a nice, chewy base made with rolled oats, and I use half milk chocolate chips and half butterscotch chips — a ratio that tastes just right. If you use unsalted butter in this recipe, you may want to add a little more salt.
Oatmeal Chocolate Scotchies
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1⁄2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3⁄4 cup granulated sugar
3⁄4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 cup butterscotch morsels
1 cup semisweet or milk chocolate chips
Preheat oven to 350 degrees F. and lightly grease or line a baking sheet with a silicone liner or parchment paper.
Whisk together the flour, baking soda, salt, and cinnamon in a small bowl; set aside.
In a large bowl, combine the butter, granulated sugar, brown sugar, eggs, and vanilla extract and beat until smooth. Add the flour mixture to the butter mixture and beat until smooth.
Add the oats and use a sturdy spoon to stir until well combined. Add the butterscotch and chocolate chips and stir until they are incorporated throughout the dough. The dough will be quite stiff.
Drop by rounded tablespoonfuls on baking sheet, 2 to 3 inches apart; flatten slightly. Bake for about 9 to 10 minutes, or until edges are just lightly browned. Remove from oven, cool on the pan for 1 minute, and then transfer to a wire rack to finish cooling. Makes about 4 dozen cookies.