Oatmeal Butterscotch Chocolate Chip Cookies
Sweet, chewy, and so easy to make, you'll love these oatmeal cookies baked with chocolate chips and butterscotch chips.
Equipment
- 1 Baking sheet
- 1 Whisk
- 1 Metal spatula
- 1 Wire cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter (2 sticks), softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup butterscotch morsels
- 1 cup semisweet or milk chocolate chips
Instructions
- 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 stir 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, and flatten balls slightly with the palm of your hand.
- Bake just until edges are lightly browned, about 8 to 9 minutes.
- 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.
Notes
Store cookies at room temperature in a tightly sealed container. For the best flavor and texture, eat within 5-7 days.
Cookies can be frozen, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight before eating.
Nutrition
Serving: 1cookieCalories: 130kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 4.5gTrans Fat: 0gCholesterol: 15mgSodium: 85mgPotassium: 10mgFiber: 1gSugar: 6gCalcium: 7mgIron: 0mg
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