Oatmeal Butterscotch Chocolate Chip Cookies
I think butterscotch might be my baby step into fall. I’ve resisted diving headfirst into pumpkin in all the things as I hang onto the last vestiges of summer, but these oatmeal butterscotch chocolate chip cookies are getting me there. One cookie at a time.
It’s not like it takes rocket science to add butterscotch chips to an oatmeal chocolate chip cookie recipe, but this slightly tweaked version of a favorite classic recipe has the sweetness dialed back just a little, swapping out the light brown sugar in favor of richer dark brown sugar (and a few other changes here and there), all of which allow those buttons of butterscotch to pop with flavor.
Butterscotch tends to be polarizing. Are you a fan?
There are certain instances where butterscotch just isn’t necessary (get ’em out of my hot chocolate and far, far away from my pasta) but in oatmeal chocolate chip cookies? Bring on the butterscotch.
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Oats: my favorite combo for these cookies is half old-fashioned rolled oats and half quick oats but you could use 100% of one or the other keeping in mind that all old-fashioned oats may create a thinner cookie while all quick oats might result in a puffier, less flattened cookie. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Chocolate Chip Oatmeal Butterscotch Cookies
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