Ingredients
- 1 cup (227 g) salted butter, softened
- ¾ cup (159 g) dark brown sugar, lightly packed
- ¾ cup (159 g) granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups (249 g) all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 3 cups (300 g) old-fashioned rolled oats
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) butterscotch chips
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter with both sugars until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, salt, baking soda, and cinnamon (if using).
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the oats, chocolate chips, and butterscotch chips evenly.
- Drop rounded tablespoons (or use a medium cookie scoop) of dough onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centres are set but soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling dough for 30 minutes helps prevent excessive spreading.
- Cookies continue to firm up after removing from the oven, so avoid overbaking.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can use white chocolate chips or add nuts/coconut for variations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
