Oatmeal Chocolate Chip Butterscotch Cookies

I added chocolate chips and brown butter to the classic oatmeal butterscotch cookie recipe. (Didn’t have enough butterscotch chips.)


  • 1/2 c. butter
  • 1/2 c. vegetable shortening
  • 3/4 c. granulated sugar
  • 3/4 c. packed brown sugar
  • 1  tsp. vanilla extract
  • 2 large eggs
  • 2 c. flour
  • 3 c. rolled oats
  • 2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 c. butterscotch chips
  • 1/2 c. semi-sweet chocolate chips


  1. In a stand mixer beat vegetable shortening, butter, sugars and eggs. Stir in the vanilla. Add flour, salt, baking soda, cooled browned butter, and the chips.
  2. Let chill two to four hours or overnight. Roll into balls and place on cookie sheet. Garnish with more chips and flakey sea salt, if you so desire.
  3. Bake at 350 degrees for 10 to 14 minutes or until the cookies are light brown on the bottom. Set on wire racks to cool.

Recipe rating: 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s