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.
Chocolate Chip Oatmeal Butterscotch Cookies
- 1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see this tutorial)
- 3/4 cup (5.5 ounces) lightly packed dark brown sugar
- 3/4 cup (5.5 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 3/4 cups (8.75 ounces) all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3 cups (12 ounces) oats (see note)
- 1 cup (6 ounces) semisweet, milk or bittersweet chocolate chips
- 1 cup (6 ounces) butterscotch chips
- Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment or split liners (or lightly grease with cooking spray).
- In a large bowl with a handheld mixer or in the bowl of an electric stand mixer, cream together the butter, brown sugar and granulated sugar. Add the eggs and vanilla and beat until light and fluffy, a minute or so. Add the flour, salt, baking soda, and oats. Mix until just combined. Stir in the chocolate and butterscotch chips.
- Scoop out the cookie dough into heaping tablespoonfuls (I use about two tablespoons per cookie using my #40 scoop; see more info here) onto the prepared baking sheets, spacing a couple inches apart. Bake at 350 degrees for 10-12 minutes until set but not overbaked.
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.
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Recipe Source: from Mel’s Kitchen Cafe (based on this Classic Oatmeal Chocolate Chip Cookie Recipe)