butterscotch chocolate chip oatmeal cookies
Halloween colors, and scary good 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.
Notes
*To store: Cover cookies tightly and keep at room temperature for up to 5 days, or in the fridge for up to a week. Cookies freeze well for up to 3 months.