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.
| Chocolate Chip-Butterscotch Oatmeal Cookies |
- 1 ¼ cup flour
- 1 tsp baking soda
- 1 cup softened butter
- 3/4 cup sugar
- 3/4 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.