There’s something so comforting about the smell of cookies baking in the oven—especially when those cookies are filled with gooey chocolate and sweet butterscotch chips. These chewy butterscotch chocolate chip cookies are a Midwest favorite in my kitchen, and they never last long on the counter.
Whether you’re baking for a holiday tray, a weekend treat, or just because, this recipe brings together classic flavors with a soft, chewy texture that’ll have everyone grabbing seconds (and thirds). The oatmeal adds a hearty bite, the sugars caramelize just right, and the chips? Total melt-in-your-mouth goodness.
Ingredients:
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/2 sticks butter (softened)
- 1 cup oatmeal
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 1/2 cups all-purpose flour
- 1/2 bag butterscotch chips
- 1/2 bag chocolate chips
Chewy Oatmeal Butterscotch Chocolate Chip Cookies
Difficulty: Easy24
servings15
minutes10
minutes180
kcalIngredients
1 C. White Sugar
1 C. Brown Sugar
1 1/2 Sticks of Butter
1 C. Oatmeal
2 Eggs
1 tsp. Vanilla
1 tsp. Baking Soda
2 1/2 C. Flour
1/2 Bag of Butterscotch Chips
1/2 Bag of Chocolate Chips
Directions
- Preheat oven to 375°F
- In a large bowl, cream together the white sugar, brown sugar, and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and oatmeal. Gradually mix the dry ingredients into the wet mixture. Fold in the butterscotch and chocolate chips until evenly distributed.
- Bake for 8–10 minutes or until the edges are golden brown.
Tips & Notes:
- Softer Butter = Better Texture: Use room temp butter for the perfect chew.
- Oats: Quick oats give a smoother dough; old-fashioned oats add texture.
- Chill the Dough: Want thicker cookies? Chill the dough for 20–30 mins.
- Mix-It-Up: Swap chips or add nuts for your own twist.
- Storage: Store in an airtight container at room temp for 5–7 days, or freeze for up to 3 months.
