Oatmeal Butterscotch Chocolate Chip Cookies
Oatmeal butterscotch chocolate chip cookies are like the Oatmeal Scotchies Nestle recipe you grew up with, only better! They’re sweet, chewy and just plain delicious!
Servings: 36
Cost: $10
Ingredients
- 1 ¼ cup all purpose flour
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon grond cinnamon
- 1 cup butter softened
- 1 teaspoon vanilla extract
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 3 cups old fashioned oats
- 11 oz package butterscotch chips
- ½ cup semi sweet chocolate chips plus extra for the top
Instructions
- In a small bowl, mix the flour, sea salt, baking soda and cinnamon together. Set aside
- In a large mixing bowl, beat the butter until smooth
- Add in the brown sugar, white sugar and vanilla extract, and beat until fluffy and fully combined
- Beat in eggs
- Gradually add the flour mixture to the large bowl, and mix well
- Using a rubber spatula, mix in the oats, semi sweet chips and butterscotch chips until well combined
- With a large cookie scoop (about 2 tablespoons) scoop the dough into balls. Set the dough balls on a prepared baking sheet, cover and chill in the refrigerator for at least an hour
- Preheat oven to 350℉
- Set the cookie dough balls on a cookie sheet lined with parchment paper or a silicone baking mat, making sure they are at least 2 inches apart from each other
- Place extra chocolate chips on top of cookie dough balls
- Bake for 12 to 15 minutes, or until lightly brown around edges
- Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely
Video
Notes
Chill dough for at least an hour in the fridge to prevent cookies from spreading too much.
I find it easier to scoop the cookie dough into dough balls and then chill as opposed to letting the dough chill in the bowl. Do whatever works best for you.
Swirl a large drinking glass or circle cookie cutter around the cookies immediately after removing from oven for a perfectly rounded cookie.
Store in an airtight container at room temperature for up to 5 days.
Freeze unbaked cookie dough balls or baked cookies for up to 3 months.
Nutrition
Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 97mg | Potassium: 54mg | Sugar: 9g | Vitamin A: 170IU | Calcium: 12mg | Iron: 0.7mg
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