Not all homemade cookies are meant to be fancy. Sure, there are times when it’s fun to get out the frosting, or the sprinkles, or play around with some new exotic flavors. But most of the time . . . just give me a good dependable cookie recipe that I know I can rely on and that I know everyone will enjoy.
And these butterscotch and chocolate chip oatmeal cookies fit that description perfectly. I know when I make them, not only will the kids gobble them down, but the adults always enjoy them just as much too with a cup of coffee or tea.
This combination of ingredients came about several years ago when I was trying to make a slightly different version of my basic chocolate chip cookie recipe. I decided to use both butterscotch chips and chocolate chips, and to use both whole wheat flour and oatmeal. It was a flavor combo that everyone really liked and so I’ve just kept making it ever since!
Here’s how to do it:
Butterscotch & Chocolate Oatmeal Cookies
- 2 cups Whole Wheat Flour
- 2 cups Quick Cooking Oats
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Butter (2 sticks) – softened
- ¾ cup White Sugar
- ¾ cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Butterscotch Chips
Preheat oven to 325 degrees. Combine the flour, oats, baking soda, and salt in a medium size mixing bowl and set aside.
In a large mixing bowl, combine the butter, sugars, eggs, and vanilla and beat together well. Slowly add the dry ingredients to the wet mixture, and mix until everything is well combined. Finally, stir in the chips.
Drop by spoonfuls onto ungreased cookie sheets and bake for 10 to 12 minutes, or until slightly browned on bottom.
A few more notes:
- I use my electric hand mixture to mix together the butter and sugars. I can usually keep using my hand mixer as I add the dry ingredients until I am down to about the last 1/4 of the dry mixture to still add. By that time the cookie dough is getting a little too stiff for my hand mixer and I switch to just mixing the rest of the dry stuff in by hand.
- These cookies do not spread out too much as they bake so it helps to flatten them slightly on the cookie sheet before baking.
- Sometimes I use the mini chocolate chips when I make these cookies too if that’s what I have on hand (as pictured above). I just make sure I use about two cups of chips in some combo of both butterscotch and chocolate.