Chocolate Oat Butterscotch Cookies
Can you believe it’s already the end of summer? It’s Labor Day weekend. The kids are back in school. Is it just us that feels a bit sad when this time of year rolls around? It seems that summer gets shorter every year.
Well, we have a little pick-me-up for anyone out there that has kids in school or just needs a little something yummy in their lunch box. Our Chocolate Oat Butterscotch cookies are just the thing. You can whip up a batch in no time and enjoy a delicious treat in your lunch box all week!
We hope you all had a wonderful summer. Enjoy the long weekend!
You can’t go wrong with chocolate, oats and butterscotch!
The perfect lunchbox snack!
Chocolate Oat Butterscotch Cookies
- 2 ¾ cups (9.6 oz) old-fashioned oats
- 1 ½ cups plus 2 TBS (7.2 oz) all-purpose flour
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- 1 tsp Kosher salt
- 1 cup (8 oz) unsalted butter, softened
- 1 ½ cups (12.8 oz) tightly packed light brown sugar
- 1 large egg plus
- 1 large egg yolk
- 1 ½ tsp vanilla extract
- 5 ounces milk chocolate, melted and cooled
- 1 ½ cup semisweet chocolate chips
- 1 ½ cup butterscotch chips
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
Place 1 ½ cups (5.3 oz) oats in food processor or blender and process until well ground, about 30 seconds. Transfer to large bowl and whisk in flour, baking powder, baking soda, and salt.
Using a stand mixer with paddle attachment, beat butter and brown sugar together on medium-high speed until smooth and lumps are gone, about 1 minute. Scrape down sides of bowl. Add egg, yolk, and vanilla and beat until light and fluffy, about 30 seconds. Next add melted chocolate and beat until incorporated, about 20 seconds. Then add flour mixture and beat on low speed until just incorporated. Stir in remaining 1 ¼ cup 4.3 oz) oats, chocolate chips, and butterscotch chips by hand until evenly distributed.
Use a 1 ¾ ” diameter cookie scoop to scoop dough and space 2 inches apart on baking sheets. Bake one sheet at a time, rotating pan 180 degrees halfway through baking time, until cookies are cracked and set on top but look moist within cracks, 12 to 14 minutes. Cool cookies on baking sheets on wire racks to cool completely.
Cookies are best eaten within a couple days of baking, but can be stored in airtight container for up to 5 days. Scooped dough can be frozen and baked as needed straight from the freezer, just add 3-4 minutes to the baking time.
Makes about 55 cookies