1cup(227g)salted butter, softened to room temperature
¾cup(159g)lightly packed dark brown sugar
¾cup(159g)granulated sugar
2largeeggs
2teaspoonsvanilla
1 ¾cups(249g)all-purpose flour
¾teaspoonsalt
1teaspoonbaking soda
3cups(300g)oats (see note)
1cup(170g)semisweet, milk or bittersweet chocolate chips
1cup(170g)butterscotch chips
Instructions
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.
Notes
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.