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Chocolate Chip Butterscotch Cookies

I’ll keep this short and sweet because:

  1. I am currently watching This Is Us and Nick gets seriously offended if I don’t pay attention during “our” shows (“women can multitask, Nick, I know it’s a hard concept for you to grasp” :)). I seriously cry or get chills every time I watch this show. It still doesn’t beat Parenthood for me, but it’s pretty close! Also, the new show, A Million Little Things….SO GOOD!
  2. This old lady is exhausted–between lots of travel, a busy week at work, and activities every single night, I’m barely keeping my eyes open past 10pm. But then somehow, I push myself to stay awake and then can’t fall asleep until 1am–ugh! And then I enter my witching hour(s) as Nick would like to say!
  3. I had a very valid point for #3 but now I’ve forgotten so let’s get on to the recipe! I made these cookies for game night a few weeks ago and they got RAVE reviews–chewy, gooey, salty, and perfect!

Chocolate Chip Butterscotch Cookies

Recipe adapted from Certified Pastry Aficionado

Yields – 18 large cookies


1/2 cup old fashioned oats

2 1/4 cup flour

1 1/2 tsp baking soda

1 tsp salt

1/4 tsp cinnamon

1 cup unsalted butter

3/4 cup brown sugar

3/4 cup white sugar

2 tsp vanilla extract

2 eggs

1 1/2 cup mini chocolate chips

1 cup butterscotch chips

Flaky sea salt


*Note: you need to take into account refrigerating the dough for 1 hour prior to baking…I know it’s hard, but it’s necessary so they don’t spread!

  1. Place oats in a blender or food processor and grind until fine (it took my blender just a few seconds)
  2. Mix together in bowl: ground up oats, flour, baking soda, salt & cinnamon, set aside
  3. Cream together butter, brown sugar, & white sugar for 2-3 minutes, until well-blended and fluffy
  4. Add vanilla and eggs to butter mixture and mix until combined
  5. Add flour mixture to butter mixture until combined but don’t over mix!
  6. Stir in chocolate chips and butterscotch chips
  7. Using a ice cream scoop, scoop out cookie dough on to a cookie sheet (I fit 9 per pan) and refrigerate for 1 hour
  8. After chilling, bake cookies at 350 for 11-13 minutes (they may look a little doughy but they will harden up so don’t overbake!)
  9. After removing from oven while they are cooling, sprinkle flaky sea salt on cookies (as much or as little as you like!



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