butterscotch chocolate chip oatmeal cookies
Kinda incredible that this is only my second oatmeal cookie recipe on FMG. The fuq is wrong with me.
I’m actually one of those folks who wouldn’t be over pissed if I received an oatmeal raisin cookie instead of a chocolate chip cookie. Sure, chocolate chip stomps pretty much any other variety, but I’m not a crinkly grape hater. I remember one time when I donated blood they had these oatmeal raisin Grandma’s cookies available, and after releasing a literal pint of my life fluid they tasted like culinary gold.
But yeah, I don’t know why I’ve avoided oatmeal cookies. They’re an irrational intimidation. Finally busted through the wall, though, with these Halloween-hued Butterscotch Chocolate Chip Oatmeal Cookies. I kind of think butterscotch is underutilized amongst food folk, aside from the buzzing recipes of Harry Potter butterbeer. Paired with dark chocolate, though, this little tan morsel is quite the star.
These cookies are tender, chewy, sweet, and fall-apropos. Bake up a batch on a slow weekday or set them out for a tailgate dessert, or a party, or just for the hell of it. Cookies are never a bad idea.
Scotchies
There’s nothing hard about these cookies whatsoever. The ingredients list is pretty standard, but standard can be extraordinary when combined in the right circumstances.
The dough follows the usual pattern: wet ingredients, dry ingredients, fold in the chippies, don’t overmix that shit.
Roll the dough into tablespoon-sized balls, set on the baking trays, and dot with a few more chocolate chips if you’d like. I actually prefer using chunks for those melty wells of chocolate, but chips are just fine if that’s what you’ve got.
Bake them up until just set at the edges. I enlist a variation of the pan-banging method from the New York Times for my cookies: remove the tray after about 7 minutes and tap firmly on the counter to flatten the centers before continuing to bake. I like a good spread in my cookies, and it seems to help the characteristic chewiness beloved in the oatmeal cookie as is.
Cool the cookies a big on the tray, then either move them to a rack to cool completely or dive in headlong right away. I recommend you throw down a warm cookie or two because hot gooey chocolate is the stuff. This also coming from someone who loves eating cookies right out the freezer, too. I live on both ends of the spectrum.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Who doesn’t need more cookies in their lives?
Maple Bourbon Glazed White Chocolate Chip Cookies
“Screwball” Chocolate Chunk Cookies
Cinnamon Almond Butter Oatmeal Chocolate Chip Cookies
butterscotch chocolate chip oatmeal cookies
Ingredients
- 2 sticks butter, softened
- 1 1/4 cup brown sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 1/2 cups old fashioned oats
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips and/or chunks
- 1 cup butterscotch chips
- flaky sea salt, to sprinkle
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat together the butter and brown sugar until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, then the vanilla, until combined. Add the flour, oats, baking soda, and salt. Mix until just combined. Fold in the chocolate chips/chunks and the butterscotch chips.
- Scoop 1 tablespoon sized balls of dough and roll into balls. Set on the baking sheet about 2 inches apart. Bake 8 minutes. Remove the pan and tap firmly on the counter a few times to flatten the centers. Return to the oven for 2-4 more minutes until the edges are just set. Cool on the baking sheets, then either eat them all right then and there or move to a wire rack to continue cooling.
