Chocolate Chip-Butterscotch Oatmeal Cookies
Mon, Jun 14, 2010
Around the World, Cookies, Desserts, DessertStalking, Foodgawker, Itsy Bitsy Foodies Sightings, North America, Search by Course, United States
(+15 rating, 10 votes)
Loading...
Print This Recipe
These are a staple cookie in my household. They are a crowd-pleaser, easy to make and you can use whatever nuts or flavored morsels you have (such as M&M’s, white chocolate chips or peanut butter chips).
I usually use old-fashioned Quaker oatmeal but the last time I made them I only had quick oats on hand. They still turned out great. They look thin but are surprisingly chewy. The quick oats absorbed the liquid and cooked down to create a light, chewy and tender cookie. For chewy cookies, be careful not to over-bake them. The centers of the cookies should still be moist when you remove them from the oven and they will set up as they cool.
- 1 ¼ cup flour
- 1 tsp baking soda
- 1 cup softened butter
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups oats
- 1 cup chocolate chips
- 1 cup butterscotch chips
- Beat the butter, sugars, eggs and vanilla in a mixing bowl.
- Gradually add the flour and the baking soda.
- Stir in the oats and then the chocolate/butterscotch chips.
- Drop the cookie dough by rounded tablespoon onto an ungreased baking sheet.
- Cook them for 7-8 minutes at 375 degrees (or until the bottoms are turning light golden brown) for chewy cookies.
- Let the cookies cool on the pan for several minutes and then transfer them to a wire rack to cool completely. The cookies will set as they cool.
Recipe source: Nestlé Toll House Butterscotch Morsels package
TIP: For a great resource regarding how to bake with butter, check out this New York Times article.
You might also like:
Tags: butterscotch chips, chocolate chips, oatmeal
These look yum! It’s been awhile since I baked cookies, this may just inspire me to bake some!
These look great. I love a good oatmeal cookie without raisins! I much prefer good old chocolate and butterscotch! YUM
Could you tell me how many cookies this recipe will yield?
Alex, I can’t remember exactly, but when I made them last, using a Tbsp to measure the dough, one batch made about 4 dozen cookies. I hope this helps.
Unfortunately, this recipe didn’t work for me.. I was so disappointed when I had to throw away such good ingredients. I hope others have better luck with it than I did.
I’m so sorry this didn’t work for you. Do you know what happened? This recipe comes from the back of a bag of Nestle Toll House Butterscotch Morsels that I first found years ago. The countless times that I have made these they have always turned out great so I’m a little baffled as to what went wrong for you.
bummer! my try at these delicious looking cookies didnt turn out eithter ;( I’ve been known to make little baking mishaps for myself so i double, triple and quadruple checked but i followed the recipe to the t and the cookies still turned out soupy and undercooked, sticking to the pan. Could this be because the oats weren’t mixed in well enough or something?
I’m not sure what happened with your cookies because I’ve never had this issue. It might have something to do with the butter…maybe it got too warm/soft. I’ve attached an interesting article from the NY Times about baking cookies with butter. Maybe this would help. You could also try baking them longer if they were soupy in the centers.
I had been doing a lot of baking and looked up a recipe that would use the remaining remnants of ingredients I had on hand. This recipe fit the bill. I also threw in a handful of shredded coconut, maybe about 1/2 a cup, and a little less than 1 cup of chopped pecans. I baked them for about 10 minutes, and they turned out great! The recipe made about 6 dozen cookies for me!