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Oatmeal Butterscotch Chocolate Chip Cookies

Oatmeal Butterscotch Chocolate Chip Cookies
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Oatmeal Butterscotch Chocolate Chip Cookies are the perfect blend of chewy oats, rich butterscotch sweetness, and classic chocolate chips. These cookies offer a comforting, nostalgic treat with a buttery texture and a delightful caramel-like flavor, ideal for any occasion—whether as an afternoon snack, lunchbox treat, or dessert. Easy to make with simple pantry staples, they balance chewy, sweet, and crispy elements for an irresistible bite.

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup butterscotch chips
  • 1/2 cup chocolate chips

Instructions

  1. Prep Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure even baking and easy cleanup.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter with brown sugar until the mixture is light and fluffy. This step helps create the perfect texture for your cookies.
  3. Add Eggs and Vanilla: Mix in the egg, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently to avoid lumps and overworking the dough.
  5. Fold in Oats and Chips: Gently fold in the rolled oats, butterscotch chips, and chocolate chips, distributing them evenly throughout the dough for balanced flavor in every bite.
  6. Scoop and Bake: Using a tablespoon or cookie scoop, drop heaping portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and centers are set.
  7. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up without losing their soft, chewy texture.

Notes

  • Use room temperature butter for easier creaming and fluffer dough.
  • Do not overmix after adding flour to keep cookies tender.
  • Use rolled oats (not instant) for the classic chewy texture.
  • Chill the dough for at least 30 minutes to prevent spreading and enhance flavor.
  • Underbake slightly for softer centers or bake fully for crispy edges, both delicious.
  • Store cookies in an airtight container with a slice of bread to maintain chewiness.
  • Freeze raw dough balls up to 3 months; bake from frozen with extra baking time.

Nutrition

Keywords: Oatmeal cookies, butterscotch cookies, chocolate chip cookies, chewy cookies, baked treats, snacks, dessert

Find it online: https://recipesemilly.com/oatmeal-butterscotch-chocolate-chip-cookies/