Best 2 Chocolate Oatmeal Butterscotch Cookies Recipes

Calling all cookie enthusiasts! Get ready to embark on a delightful baking journey with our Chocolate Oatmeal Butterscotch Cookie extravaganza. This comprehensive guide offers a trio of irresistible recipes, each promising a unique taste sensation.

First, tantalize your taste buds with the classic Chocolate Oatmeal Butterscotch Cookies. These chewy and delectable treats combine the richness of chocolate, the heartiness of oatmeal, and the buttery sweetness of butterscotch chips. With a perfect balance of flavors and textures, these cookies are sure to become a household favorite.

Next, indulge in the Salted Chocolate Oatmeal Butterscotch Cookies. This variation adds a touch of sophistication to the classic recipe by incorporating sea salt. The sprinkle of salt enhances the flavors of the chocolate, oatmeal, and butterscotch, creating a delightful symphony of sweet and salty notes.

Finally, satisfy your sweet tooth with the Gluten-Free Chocolate Oatmeal Butterscotch Cookies. This recipe caters to those with gluten sensitivities or preferences, allowing everyone to enjoy the goodness of these cookies. Using a blend of gluten-free flours, these cookies deliver the same chewy texture and irresistible flavors as the original recipe, ensuring that no one misses out on the cookie fun.

So gather your ingredients, preheat your oven, and let's dive into the world of Chocolate Oatmeal Butterscotch Cookies!

Let's cook with our recipes!

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY

Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies Recipe by Tasty image

Here's what you need: all purpose flour, kosher salt, baking powder, baking soda, unsalted butter, light brown sugar, sugar, large egg, vanilla extract, crispy rice cereal, semi-sweet chocolate chips, butterscotch chips, old-fashioned oat, flakey sea salt

Provided by Betsy Carter

Categories Desserts

Yield 24 cookies

Number Of Ingredients 14

Ingredients

1 ¼ cups all purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
12 tablespoons unsalted butter, softened
½ cup light brown sugar, packed
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups crispy rice cereal
½ cup semi-sweet chocolate chips
½ cup butterscotch chips
1 cup old-fashioned oat
½ teaspoon flakey sea salt, for sprinkling

Steps:

Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
Bake for 10 minutes, or until golden brown.
Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
Enjoy!

Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams

CHOCOLATE OATMEAL BUTTERSCOTCH COOKIES

Chocolate Oatmeal Butterscotch Cookies image

Make and share this Chocolate Oatmeal Butterscotch Cookies recipe from Food.com.

Provided by mandabears

Categories Drop Cookies

Time 15m

Yield 36 cookies

Number Of Ingredients 8

Ingredients

1 (18 ounce) box devil's food cake mix
1 1/2 cups oatmeal, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 1/4 cups miniature semisweet chocolate chips
1 cup butterscotch chips

Steps:

Preheat oven to 350°.
In a large bowl combine all ingredients except semi sweet morsels and butterscotch chips and mix well.
Stir in semi sweet morsels and butterscotch chips.
Drop by heaping teaspoons onto ungreased cooking sheet about 2 inches apart.
Bake for 10-12 minutes.
Cool for 5 minutes on cookie sheets.
Remove to wire rack.
Store in airtight container, if they last long enough to store.

Nutrition Facts : Calories 169.5, Fat 10.1, SaturatedFat 5.3, Cholesterol 21.9, Sodium 153.1, Carbohydrate 19.6, Fiber 1, Sugar 12, Protein 2.1

Tips:

Use old-fashioned oats. Quick oats will absorb too much liquid and make the cookies dry.
Toast the oats before using them. This will enhance their flavor and make them chewier.
Use brown sugar instead of granulated sugar. Brown sugar will give the cookies a richer flavor and chewier texture.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at a high temperature for a short amount of time. This will help the cookies get crispy on the outside and chewy on the inside.
Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from becoming too soft.

Conclusion:

These chocolate oatmeal butterscotch cookies are the perfect combination of chewy, gooey, and chocolatey. They're sure to be a hit with everyone who tries them. So next time you're looking for a delicious and easy cookie recipe, give these a try. You won't be disappointed!

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