Oatmeal Butterscotch Chocolate Chip Cookies are sweet, chewy and just plain delicious. They’re like the Oatmeal Scotchies you remember, only better!
So the other day, I made a batch of oatmeal cranberry walnut cookies. They were loaded with dried cranberries as well as other goodies, only slightly sweet and actually on the healthy side. I even had one or two for breakfast. Ssshh — Don’t tell anyone, though!
Anyway, after we finished that batch, the Hubs suggested that I make his all-time favorite cookies, Oatmeal Scotchies. Since today was the first day of fall, and it just happened to be a cool, rainy day, I decided to celebrate by making these oatmeal butterscotch chocolate chip cookies.
This is basically the same oatmeal cookie recipe that you can find on the back of a bag of butterscotch morsels, except that I changed a few things. The Hubs grew up on Scotchies, but I’ve always loved chocolate chip cookies. So, I just had to add both butterscotch and chocolate morsels to the batter. It’s just a little compromise, right?
I also added a little more cinnamon, just for extra flavor. And since I used salted butter, I reduced the amount of salt, too.
Whenever I make chocolate chip cookies, I always refrigerate the dough for a few minutes before baking, and that’s what I did with these cookies. This step is completely optional, but it seems to prevent the cookies from going flat while they bake. I also reduced the oven temperature and extended the baking time.
Like I said, these are optional steps, but I like the results better this way. You could always try it both ways and see which way works better. Maybe it’s just my oven, ya know?
How to Make Oatmeal Butterscotch Chocolate Chip Cookies
Oatmeal Butterscotch Chocolate Chip Cookies
- 1 cup butter softened, 2 sticks
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 1/4 cup all purpose flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon grond cinnamon
- 3 cups old fashioned oats
- 11- oz package butterscotch chips
- 1/2 cup semi sweet chocolate chips
- Preheat oven to 350 degrees
- In a large mixing bowl, beat the butter, brown sugar, white sugar and vanilla extract until creamy
- Beat in eggs
- In a small bowl, mix the flour, sea salt and baking soda
- Gradually add the flour mixture to the large bowl, and mix well
- Stir in the oats, cinnamon, semi sweet chips and butterscotch chips, and mix until well combined
- Drop by rounded tablespoonfulls onto an ungreased baking sheet, leaving about 2 inches between dough
- Bake for 12 to 15 minutes, or until lightly brown around edges
- Allow to cool for about 2 minutes, then remove from baking sheets and allow to cool completely
Original recipe calls for baking at 375 degrees for 10 min
The kids loved these oatmeal butterscotch chocolate chip cookies, and so did the Hubs. After all, it was his idea! They’re soft, chewy, sweet and loaded with chocolate and butterscotch. And, they taste amazing!
This recipe makes almost 40 cookies, which is a lot, even for us. So I’ll be packing extras in the kids lunches so that they can share a few with their friends. Lucky kids!
Happy Fall, Ya’ll!