Dark Chocolate and Butterscotch Oatmeal Cookies
Indulge your sweet tooth with these decadent Dark Chocolate and Butterscotch Oatmeal Cookies—a perfect blend of rich, melty dark chocolate chunks, gooey butterscotch chips, and hearty rolled oats. These cookies are a delightful balance of crispy edges and soft, chewy centers, with a hint of warm cinnamon to elevate every bite. Easy to whip up in under 30 minutes, they’re perfect for satisfying dessert cravings or impressing guests with a homemade treat. Whether served fresh out of the oven or stored for a snack throughout the week, these irresistible cookies are guaranteed to become a household favorite. Ideal for cookie enthusiasts seeking a harmonious mix of textures and flavors!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 cups Old-fashioned rolled oats
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 1 cup Unsalted butter, softened
- 0.75 cup Packed brown sugar
- 0.5 cup Granulated sugar
- 2 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Dark chocolate chunks or chips
- 1 cup Butterscotch chips
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Be careful not to overmix.
Fold in the dark chocolate chunks and butterscotch chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly undercooked. The cookies will firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
6578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.8 g | 441% | |
| Saturated Fat | 214.8 g | 1074% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 811.7 g | 295% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 500.8 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 691 mg | 53% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 2186 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
