Super soft and chewy chocolate oatmeal cookies, each bite jam-packed with irresistible butterscotch chips!
Did you know that January is National Oatmeal Month?
I love food holidays; I love how they give us the perfect reason to celebrate delicious food! Not that we really need an excuse….yummy food should always be celebrated, right? But somehow, the “official-ness” of a holiday makes it even more exciting! And oatmeal is definitely one of my favorite foods ever! I eat oatmeal for breakfast most days of the week, and I LOVE oatmeal cookies! These Oatmeal Cashew Chocolate Chunk Cookies I posted a couple months ago are some of my very favorite cookies of all time!
Today’s cookies were inspired by a serious butterscotch craving I had this weekend….I just knew I needed to create an oatmeal cookie that was jam-packed full of those irresistible little morsels (I have a serious problem with not being able to stop sneaking chip after chip after butterscotch chip into my mouth when they come out of the pantry for baking….I’m surprised I had enough for the recipe! Please tell me I’m not the only one out there with the same issue!!). And chocolate. Always, always chocolate. The result? An addicting, chewy-soft chocolatey oatmeal cookie, packed with more than enough butterscotch chips in each bite to satisfy anyone’s cravings!
When whipping up the dough for these cookies, you’ll have to use a little uumph to completely mix everything together, since the dough is so thick and sticky. But sticking in an arm workout into cookie baking balances everything out a little bit, right? 😉
But then you’ll stick the dough in the refrigerator so that both you and the dough can chill out for awhile after all that bicep work, which will help the dough firm up so that it’s much, much easier to roll into balls when it’s time to bake. The refrigerating is also what will create that thick, soft texture that is so important in a delicious oatmeal cookie! I typically find it easiest for me to make the dough in the evening, let it chill overnight, and then do my baking in the morning; any way that works for your schedule is great–just know that the dough needs to be chilled for at least 3 hours (or up to 2 days), so just plan ahead a little bit when you make this recipe. Believe me, it’s worth the wait!!
I eat gluten free because of an allergy to it, but I also bake for a family of gluten-eaters, so I like to be able to create recipes that can be made either way, and this recipe is no exception! Those without allergies can use all-purpose flour and regular old-fashioned oats, and gluten-free eaters can use Better Batter Gluten Free All Purpose Flourand gluten free oats. You will get identical results either way. No other gluten free flour has given me the identical results the way that Better Batter does, so proceed at your own risk with any other flour variety!
Celebrate National Oatmeal Month with me by whipping up a batch of these yummy-soft, butterscotch-packed chocolatey oatmeal cookies!
Warning: they definitely won’t last the whole month long, so you might need to bake them a couple times before February hits! 😉
- 1 and ⅓ cup All-Purpose Flour OR Better Batter Gluten Free Flour
- 1 and ⅓ cup Old Fashioned Oats
- ½ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter (1 stick), softened to room temperature
- 1 cup Dark Brown Sugar
- 1 large egg
- 2 teaspoons Vanilla Extract
- 1 and ½ cup Butterscotch Chips
- 3 Tablespoons Milk
- In a large mixing bowl, whisk together Flour, Oats, Cocoa Powder, Baking Soda, and Salt. Set aside.
- In another large mixing bowl, using an electric hand mixer, cream together room temperature Butter and Dark Brown Sugar until light and fluffy, about 2 minutes. Add Egg and Vanilla Extract, and continue to mix until well combined, about 1-2 minutes.
- Add dry ingredients to the bowl of wet ingredients, and with the hand mixer on its lowest speed, mix ingredients together until *just before* everything is mixed together (you should still be able to see some dry flour remaining in the mixture.). Continue to mix by hand, using a strong wooden spoon until everything is just combined. Do not overmix. Mixture will be very very thick and sticky. Stir in Milk by hand. Fold in Butterscotch chips.
- Tightly cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 2 days. Chilling is mandatory.
- When ready to bake, remove dough from refrigerator. Preheat oven to 350 degrees F. Prepare 2-3 large baking sheets by lining with parchment paper.
- Roll spoonfuls (about 2-3 tablespoons) of dough into balls, and place onto prepared baking sheets. Slightly flatten cookies, as they will not spread much during baking. If desired, press a few more butterscotch chips into the tops of the cookies for looks.
- Bake for 10-12 minutes, or until edges are set. Centers may look slightly underbaked, and this is what you want! Allow cookies to cool on the baking sheet for about 5-8 minutes, before removing to cool completely on a wire rack. If the cookies are still taller/rounder than you'd like them to be, you can use your fingertips to slightly flatten them a little more while they are still warm.
- Store cookies in a tightly sealed container at room temperature for up to a week, or freeze in a ziplock freezer bag for up to 3 months.
- Makes 20-24 cookies.
Oatmeal Cashew Chocolate Chunk Cookies