30 Minutes or Less

Oatmeal Butterscotch Chocolate Chip Cookies

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2Made this recipe

Serves: 36

Prep Time: 20 minutes

Cook Time: 12-15 minutes


2 cups All-Purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 cup (1 stick) Unsalted Butter, room temperature

1/4 cup Whole Milk Greek Yogurt

1/3 cup Granulated Sugar

3/4 cup Brown Sugar, packed

1 Large Egg + 1 Large Egg White, room temperature

1 tablespoon Vanilla Extract

2 cups Old-Fashioned Oats

1 cup Butterscotch Chips

1 cup Semi-Sweet Chocolate Chips


01 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
02Using your hand-held mixer or a stand mixer fitted with the paddle attachment, cream the butter, greek yogurt, sugar, and brown sugar on medium- to medium-high speed until well blended and mixture is creamy. Add in the egg and the egg white and beat until just combined.
03 Set the mixer speed to low and add in the dry flour mixture a little at a time until completely blended. Scrape down the sides of the bowl and mix once more.
04Tightly cover the cookie dough with plastic wrap and refrigerate for a minimum of one hour, or overnight.
05Adjust oven rack to the 2nd level position and pre-heat oven to 350ºF.
06Line cookie sheets with parchment paper. Set aside.
07Using a 1 1/2” cookie scoop, take a generous scoop of the oatmeal butterscotch chocolate chip cookie dough and place it on the parchment lined cookie sheet. Space the cookies approx. 2? apart.
08Bake the cookies for 12-15 minutes at 350ºF or until the edges of the cookie turn a lightly colored golden brown. Let the oatmeal butterscotch chocolate chip cookies cool on the cookie sheets for about 5 minutes before transferring them to a cooling rack to cool completely.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.