These oatmeal chocolate chip cookies are dotted with butterscotch and walnuts making them perfect for groups. Not only are they super easy they also taste amazing!
These cookies require only one bowl and very little hands on work. Cream the butter and the brown sugar, plop in the eggs and vanilla. Pour in the flour, oats, salt, and baking soda. And add a generous helping of butterscotch, chocolate, and walnuts. Chill, and bake. Then you get to eat all of those delicous cookies that you just made.
Chilling the Cookie Dough
I know that you want to make these cookies as fast as possible so that you can eat the warm, ooey-gooey cookies straight out of the oven ASAP. But please chill the dough because it will give the gluten structure in the cookies a bit of time to rest which equals a better cookie texture, and it will allow the flavors of the cookie to be enhanced and blend together slightly.
The good news is, these cookies only need 30 minutes of chill time. But, feel free to let the dough sit in the refrigerator for a day or two if you need to. The most important part of chilling the dough is making sure it is in an airtight container. If it is not, your cookies will taste like whatever you have in your refrigerator. Burritos, pickles, etc.
These cookies are so amazing and you should totally try them. Just make sure to not overbake them or they will not be as chewy.
Not feeling like adding walnuts? Feel free to substitute your favorite nut or other add in. Make sure that you do not add more than one cup.
If you make these cookies, make sure to tag me on Instagram @rosegoldandvanilla or #rosegoldandvanilla or Tag my Facebook page, @rosegoldandvanilla
Oatmeal Chocolate Chip Butterscotch Cookies
Ingredients
- 1 cup Butter
- 1½ cups Brown Sugar (300g)
- 1 tsp Vanilla Extract
- 2 Eggs
- 3 cups Rolled Oats
- 2 cups All-Purpose Flour (260g)
- 1 tsp Baking Soda
- ¾ tsp Salt
- 1 cup Butterscotch Chips
- 1 cup Chocolate Chips
- 1 cup Chopped Walnuts
Instructions
- In a mixing bowl cream together the butter and the brown sugar until they are light and fluffy.
- Add the eggs and pure vanilla extract and mix until fully combined.
- Add the flour, rolled oats, baking soda, and salt into the dough and mix until it just comes together.
- Mix in the butterscotch, chocolate chips, and the chopped walnuts until just combined.
- Let the dough chill in an airtight container for at least 30 minutes or up to 2 days. This helps the cookies have a better texture and helps the flavors develop in the cookie.
- Preheat the oven to 350˚ Fahrenhiet (180 Celcius) and spray two sheet pans with cooking spray.
- Scoop the cookies onto the prepared cookie sheets and bake for 9-11 minutes or until golden brown around the edges.
- The cookies will keep in an airtight container for up to 3 days or in the freezer for up to one month.
Notes
