Buttery, crispy butterscotch chocolate chip cookies triple-loaded with chocolate chips and oatmeal are perfect for snacking or sharing.
Butterscotch Chocolate Chip Cookies
Oatmeal chocolate chip cookies with their buttery flavor and crispy edges yet slightly chewy texture are usually near the top on my list of favorite cookies. Change up the types of chocolate, throw in some butterscotch chips, and you have something new and amazing.
If you come to my house you will always find cookies. I can’t help it. Either fresh in the cookie jar or stashed in the freezer. Having treats on hand for snacking kids or to take to a friend to brighten their day is reason enough for me.
Triple chocolate gives these cookies a delicious sweetness. Dark chocolate and milk chocolate go together nicely and white chocolate gives a sweet creaminess to the nutty oatmeal cookies.
Butterscotch chips add a buttery, caramel flavor to the chewy, nuttiness of the oatmeal cookies. Oatmeal scotchies are another cookie jar favorite at our house. So adding chocolate to a version of those cookies was a perfect combination.
Melted butter and oatmeal give these cookies a great chewy texture. When making cookies, the butter often helps provide structure. Melted butter in cookies has the added benefit of also creating a chewier cookie.
Refrigeration of the cookie dough is key to its chewiness. The time in the refrigerator allows the oatmeal time to soak up the butter and also helps the cookie dough to firm up again before baking. It isn’t a requirement, but I do recommend it.
Cookie baking is much easier and more fun with the right tools. There are a few things I really love. First a cookie scoop, not one that breaks easily or the dough sticks in, but a decent quality scoop. This set of three scoops is perfect, I gift it often to new brides or as a housewarming gift with a package of fresh cookies.
Parchment paper for baking and a wire rack for cooling. Parchment makes clean up a breeze and nothing sticks. After baking I let my cookies cool for 3-5 minutes on the pan and then cool completely on a wire rack. I love those stacking wire racks as they help keep the counters clear.
Chocolate Butterscotch Chip Cookies
Triple chocolate with butterscotch and oatmeal results in such delicious cookies, check your pantry for these ingredients.
- light brown sugar
- butter melted
- eggs
- vanilla
- all-purpose flour
- old fashioned rolled oats
- baking soda
- kosher salt
- milk or dark chocolate chips
- semi-sweet chocolate chips
- white chocolate chips
- butterscotch chips
Oatmeal Butterscotch Chocolate Chip Cookies
- Preheat the oven to 325°F. Place the sugar in a large mixing bowl. Add the hot melted butter and beat until smooth. Let cool for a few minutes before adding the eggs and vanilla and beating once more.
- Whisk together the dry ingredients and slowly add them to the wet ingredients. Stir to combine.
- Add the chocolate chips and butterscotch chips and stir well to make sure they are evenly distributed. (I recommend chilling the dough for 1 hour for thicker cookies.)
- Scoop the dough into 1½-inch balls and place on a parchment-lined baking sheet. Bake for 12-14 minutes. Remove from the oven. Let cool for 1-2 minutes on the baking sheet and then transfer to a wire rack to finish cooling. Enjoy!
Oatmeal Cookies
The buttery, nuttiness of oatmeal cookies is one of the best cookie bases for me. So many flavors can be added to that backdrop. Cranberries and white chocolate chips take a batch of oatmeal cookies from ordinary to spectacular.
Thick and soft Iced Pumpkin Oatmeal Cookies with vanilla icing are an awesome way to welcome fall. The oatmeal helps add a bit of nutty chewiness to these pumpkin cookies.
Chewy oatmeal sandwich cookies with maple buttercream. A sweet, buttery, fluffy maple buttercream fall favorite.
Butterscotch Chocolate Chip Cookies
Ingredients
- 1¾ cups light brown sugar
- 1 cup butter melted
- 2 eggs
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1 cup old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup milk or dark chocolate chips
- ⅔ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ⅔ cup butterscotch chips
Instructions
- Preheat the oven to 325°F. Place the sugar in a large mixing bowl. Add the hot melted butter and beat until smooth. Let cool for a few minutes before adding the eggs and vanilla and beating once more.
- Whisk together the dry ingredients and slowly add them to the wet ingredients. Stir to combine. Add the chocolate chips and butterscotch chips and stir well to make sure they are evenly distributed. Optional: Chill the dough for 1 hour for thicker cookies.
- Scoop the dough into 1½-inch balls and place on a parchment-lined baking sheet. Bake for 12-14 minutes. Remove from the oven. Let cool for 1-2 minutes on the baking sheet and then transfer to a wire rack to finish cooling. Enjoy!
Nutrition
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