Food Snob

Oatmeal Chocolate Chip Butterscotch Cookies

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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: 


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