Oatmeal Butterscotch Chocolate Chip Cookies

Amethyst · October 20, 2025, 10:53pm

Oatmeal Butterscotch Chocolate Chip Cookies

Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 36

Ingredients:

1 ¼ cup all purpose flour
¼ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon grond cinnamon
1 cup butter softened
1 teaspoon vanilla extract
¾ cup white sugar
¾ cup brown sugar
2 eggs
3 cups old fashioned oats
11 oz package butterscotch chips
½ cup semi sweet chocolate chips plus extra for the top

Directions:

In a small bowl, mix the flour, sea salt, baking soda and cinnamon together. Set aside.

In a large mixing bowl, beat the butter until smooth.

Add in the brown sugar, white sugar and vanilla extract, and beat until fluffy and fully combined

Beat in eggs

Gradually add the flour mixture to the large bowl, and mix well

Using a rubber spatula, mix in the oats, semi sweet chips and butterscotch chips until well combined

With a large cookie scoop (about 2 tablespoons) scoop the dough into balls. Set the dough balls on a prepared baking sheet, cover and chill in the refrigerator for at least an hour

Preheat oven to 350℉

Set the cookie dough balls on a cookie sheet lined with parchment paper or a silicone baking mat, making sure they are at least 2 inches apart from each other

Place extra chocolate chips on top of cookie dough balls

Bake for 12 to 15 minutes, or until lightly brown around edges

Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely

Notes:

Chill dough for at least an hour in the fridge to prevent cookies from spreading too much.

I find it easier to scoop the cookie dough into dough balls and then chill as opposed to letting the dough chill in the bowl. Do whatever works best for you.

Swirl a large drinking glass or circle cookie cutter around the cookies immediately after removing from oven for a perfectly rounded cookie.

Store in an airtight container at room temperature for up to 5 days.

Freeze unbaked cookie dough balls or baked cookies for up to 3 months.

Line the baking sheets with aluminum foil, parchment paper or silicone baking mats to make clean-up easier.

Use a small cookie scoop or a heaping tablespoon to scoop the dough onto cookie sheets at least 2 inches apart. We like to add extra chips to the top of the cookie dough balls before baking.

Nutritional Facts:

Recipe courtesy of Meatloaf and Melodrama.com