Butterscotch & Chocolate Chip Oatmeal Cookies

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.

a stack of homemade oatmeal cookies made with butterscotch chips and chocolate chips

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 them ever since!

I make this cookie recipe using the same steps as I do when I make almost any other cookie recipe. First, I mix together the dry ingredients (in this recipe its the flour, oats, baking soda, and salt) in a medium size mixing bowl and then set it aside.

Then in a larger mixing bowl, I cream together the butter, sugar, eggs, and vanilla with my electric mixer. Once those ingredients are well mixed together, I slowly add in the dry ingredients. If it gets to be too much for my electric mixer, I sometimes stir in the last remaining bits of the dry ingredients by hand. Then finally, I stir in the chips by hand.

Then the dough gets dropped by spoonfuls onto cookies sheets and baked for 10 minutes.

homemade oatmeal cookies on a cooling rack

And sometimes I change things up just a little bit too because that’s how I usually roll around here! Sometimes I use mini chocolate chips instead of the regular size, sometimes I’ve used all brown sugar, sometimes I’ve used white whole wheat flour, sometimes I cut the recipe in half, and sometimes I use the Earth Balance vegan butter sticks. No matter what little tweaks I make, these cookies are always loved and gobbled up fast!

Butterscotch & Chocolate Chip Oatmeal Cookies

These cookies have a little boost of extra flavor by using both butterscotch chips and chocolate chips in the recipe. The whole wheat flour and oats give these cookies a delicious hearty flavor too.
Prep Time15 mins
Cook Time10 mins
Course: cookie
Cuisine: American
Keyword: Cookie
Yield: 4 dozen
Author: Beverly

Ingredients:

  • 2 cups Whole Wheat Flour
  • 2 cups Quick Cooking Oats
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Butter – softened (2 sticks)
  • 3/4 cup White Sugar
  • 3/4 cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Butterscotch Chips

Instructions:

  • 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.

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4 Comments

  1. They sound delicious oh, I’m off to the store to get the butterscotch chips. Everything else I have in my pantry. I guess you know what I’ll be doing this afternoon.😊

    1. Yes, you could substitute all purpose flour. I like the whole wheat flour in this recipe as it’s a nice combo with the oat and butterscotch flavors, but AP flour will work too.