Chocolate-Chip Butterscotch Cookies: AKA – The most perfect cookie, ever.
And how lucky you are to come across this recipe! Your life is about to be changed. I mean, just look:
My mom has made these cookies for as long as I can remember, and they have always been my favorite. They have the perfect amount of chocolate and butterscotch, and a little a bit of cinnamon just seals the deal! Here’s the quick and easy recipe!
Start off with 1 c. softened butter. Cream this with 1 c. granulated sugar and 1 c. brown sugar.
Beat in two eggs and 1/2 tsp vanilla. Then, add the dry ingredients: 2 c. flour, 2 tsp. baking soda, 2 tsp. cinnamon, 1/2 tsp. salt.
Mix that up well, and add 2 c. quick-cooking oats. (This is the acceptable point to start eating cookie dough.. just sayin’.)
Stir in 1 c. chocolate chips and 1 c. butterscotch chips. (So the original recipe simply calls for 1/2 c. chocolate chips. That’s just wrong on so many levels, so I quickly fixed that.)
Scoop out the dough into 1″ balls and bake at 350 degrees for 10-12 minutes.
Let cool on a cookie sheet and store in an air-tight container. (Or eat them all in one-sitting, whatever you prefer.)
Here’s the full recipe:
Chocolate-Chip Butterscotch Cookies
- 1 c. butter, softened
- 1 c. granulated sugar
- 1 c. brown sugar
- 2 eggs
- 1/2 tsp. vanilla
- 2 c. flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 2 c. quick-cooking oats
- 1 c. chocolate chips
- 1 c. butterscotch chips
Preheat oven to 350 degrees F. Cream butter and sugars. Beat in eggs and vanilla. Mix in dry ingredients (flour, soda, cinnamon, and salt). Add the oats and chips and stir until well-combined. Bake in the preheated oven for 10-12 minutes.
I strongly encourage you to make these cookies. There’s no problem they can’t fix! If you do decide to make them, let me know how they turn out! I appreciate any and all feedback.