Description
These Oatmeal Butterscotch Chocolate Chip Cookies are soft, chewy, and loaded with rich butterscotch and melty chocolate chips. With a hint of cinnamon and hearty oats, every bite is cozy, sweet, and perfectly nostalgic — just like grandma used to make!
Ingredients
Units
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- 1 1/4 cups all-purpose flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 3 cups old-fashioned oats
- 11 oz package butterscotch chips
- 1/2 cup semi-sweet chocolate chips, plus extra for the top
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, sea salt, baking soda, and ground cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar until light and creamy.
- Add the eggs one at a time, followed by the vanilla extract, mixing until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the oats, butterscotch chips, and chocolate chips until evenly distributed.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips on top if desired.
- Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake them and let them finish setting as they cool.
- These cookies store well in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls for up to 3 months — just bake from frozen, adding 1–2 extra minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg