Chocolate Chip Oatmeal Butterscotch Cookies

Chocolate Chip Oatmeal Butterscotch Cookies puts salted butter, lightly packed dark brown sugar and granulated sugar at the center of a cookie recipe and finishes in about 27 minutes, enough for 36 Cookies.

• Yield 36 Cookies
• Ready in 27 minutes
• Prep 15 minutes
• Cook 12 minutes

Ingredients

• 1 cup salted butter (softened to room temperature)
• 3/4 cup lightly packed dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 3 cups oats
• 1 cup semisweet, milk or bittersweet chocolate chips
• 1 cup butterscotch chips

Instructions

1. Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment or split liners (or lightly grease with cooking spray).
2. In a large bowl with a handheld mixer or in the bowl of an electric stand mixer, cream together the butter, brown sugar and granulated sugar. Add the eggs and vanilla and beat until light and fluffy, a minute or so. Add the flour, salt, baking soda, and oats. Mix until just combined. Stir in the chocolate and butterscotch chips.
3. Scoop out the cookie dough into heaping tablespoonfuls (I use about two tablespoons per cookie using my #40 scoop; see more info here) onto the prepared baking sheets, spacing a couple inches apart. Bake at 350 degrees for 10-12 minutes until set but not overbaked.

Let the center settle before you cut it, or the slices will slump.