oatmeal scotchies with chocolate chips
So easy to make, these chewy cookies are best served hot out of the oven! The chocolate and butterscotch chips complement the oatmeal cookies wonderfully.
Yields 48 cookies.
1¼ cups unsalted butter at room temperature
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups quick-cooking rolled oats
3/4 cup butterscotch chips
3/4 cup semi-sweet chocolate chips
Preheat oven to 375°F (190°C).
In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and chocolate chips. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.