This year our family is starting a new Thanksgiving tradition, a cookie exchange! I am bringing my favorite fall cookie (sorry family, I’m posting this early so the surprise is ruined)! I had a colleague bring these oatmeal chocolate chip butterscotch cookies to a work carry in many years ago and he wasn’t able to get the recipe from the person that made them. However, I like them so much I decided I had to attempt to recreate it! After a few trial and error batches this was the final result! A wonderful blend of oatmeal chocolate chips, butterscotch chips and cinnamon! Although this cookie is perfect for fall, it can be enjoyed all year long!
PREPARATION OF OATMEAL CHOCOLATE CHIP BUTTERSCOTCH COOKIES
The first step is the easiest, preheat your oven to 350°.
Second combine the butter, white and brown sugar, eggs, and vanilla into a cream base for the dough in a mixer. If you do not have a mixer using a large bowl will work just as well! I would suggest using at least a hand mixer for this recipe as the dough is thicker with the oatmeal and would be difficult to mix by hand.
Then add in the flour, baking soda, cinnamon and salt and mix until everything is well mixed together.
I generally add in 1-1 1/2 cups of oatmeal at a time to prevent my mixer from straining too much or overflowing. Once all 3 cups of oatmeal are added and the dough is well mixed add in both the butterscotch and the chocolate chips.
Now your almost ready to bake! Use a standard size cookie scoop and this recipe will make approximately 4 dozen cookies.
I use stones and a convection oven and generally have to bake the cookies 9-10 minutes. If you are using a traditional oven or metal pans your cooking time may be slightly different, but cookies should be golden brown on top when done.
Once they are golden brown, place them on a cooling rack until completely cooled. Store them in an air tight container. These cookies are chewy and should not be crispy. They will keep better if kept in the refrigerator or freezer.
This cookie is great for fall parties, carry ins, or just an every day family dessert.
3/4 Cup Softened Butter
3/4 Cup White Granulated Sugar
3/4 Cup Packed Brown Sugar
2 Large Eggs
1 Teaspoon Vanilla
1 1/4 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt
3 Cups Rolled Oats (Old Fashioned Oats)
1/2 Package of Butterscotch Chips (approx 5.5oz)
1/2 Package of Milk Chocolate Chips (approx 5.5oz)
Oatmeal Chocolate Chip Butterscotch Cookies
- 3/4 Cup Softened Butter
- 3/4 Cup White Granulated Sugar
- 3/4 Cup Packed Brown Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla
- 1 1/4 Cup Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Salt
- 3 Cups Rolled Oats
- 1/2 Package Butterscotch Chips Approx 5.5 Oz
- 1/2 Package Milk Chocolate Chips Approx 5.5 Oz
- Preheat oven to 350°.
- Combine butter, white and brown sugar, eggs and vanilla into a cream base for the dough.
- Slowly add in flour, baking soda, cinnamon, and salt until dough is well mixed together.
- Add in oatmeal 1-1 1/2 cups at a time. Mixing well as you add in.
- Once oatmeal is well mixed in add in chocolate chips and butterscotch chips.