Dark Chocolate And Butterscotch Oatmeal Cookies Recipes

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
• Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour, salt, and baking soda in a bowl.
• Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
• Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.

DARK CHOCOLATE AND BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter,oil, yogurt, vanilla extract, and sugar in a large mixer. Then in a seperate bowl combined dry ingredients. Slowly add dry ingredients to wet mixture. Once fully mixed add chips. Bake on parchment paper for 13 minutes.

CHOCOLATE CHIP & BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350 degrees F. Lightly spray a baking sheet with oil.
• In a large mixing bowl add in butter softened to room temperature, packed brown sugar, and granulated sugar. Using a hand beater or mixer cream together the butter and sugars for 3 to 4 minutes.
• Add in egg, egg yolk, vanilla extract, and molasses to creamed sugar and mix in well.
• In a separate mixing bowl measure out flour, baking soda, baking powder, cornstarch, cinnamon, and kosher salt and mix together.
• Slowly incorporate flour mixture into creamed butter mixture then fold in dark chocolate chips, chopped walnuts, crushed pretzels, and butterscotch chips.
• Roll 2-3 tbsp of dough into balls and place evenly on baking sheet. Bake for 10 to 12 minutes.

CHOCOLATE OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl combine all ingredients except semi sweet morsels and butterscotch chips and mix well.
• Stir in semi sweet morsels and butterscotch chips.
• Drop by heaping teaspoons onto ungreased cooking sheet about 2 inches apart.
• Bake for 10-12 minutes.
• Cool for 5 minutes on cookie sheets.
• Remove to wire rack.
• Store in airtight container, if they last long enough to store.

BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Using 1 cup of butter (237g/2 sticks), slice the each stick of butter into 8 thin slices. Save the remaining 2 Tbsp (about 30g), at room temperature, for the mixer.
• In a light-bottomed saute pan or saucepan, placed over Medium-Low heat, place the sliced butter. Stir or whisk the butter while it melts and continue slowly stirring/whisking as it cooks. It will begin to spatter, then after a bit it will foam. After several minutes of foaming, the milk solids will separate and move to the bottom of the pan. Ultimately (after a total of 4-9 minutes after the butter hit the hot pan) the solids will begin to brown and the liquid part will turn golden. Watch closely to make sure it does not burn. Once the milk solids turn brown, remove the brown butter from the heat. It will continue cooking until you pour it into a heat-proof container to cool to room temperature. If making the day before you make the cookies, once it comes to room temperature, cover and place in the refrigerator, removing at least 30 minutes before you make the cookie dough.
• In a medium bowl, whisk together the AP flour, wheat flour, milk powder, baking powder, baking soda and salt. Set aside.
• Make sure the brown butter is slightly soft, (not melted) - you may need to microwave it on the defrost setting for 15 or 30 seconds. Add it (include all of the browned bits!) to the bowl of a stand mixer, or a bowl in which you can use a hand mixer, along with the remaining 2 Tbsp (30g) ROOM TEMPERATURE OR SLIGHTLY SOFTENED unbrowned butter. Mix on low, moving up to medium as you are able, for about a minute.
• Add the brown sugar and white sugar, and beat at Medium speed for 4-5 minutes until the mixture is light and fluffy. One at a time, add the eggs, making sure the first is fully incorporated before adding the second.
• Turn the speed down to low (1-2), and gradually add the flour mixture, mixing until it is just incorporated. Add the vanilla and the oats, and mix just to combine.
• Using a stiff spatula or large spoon, mix in the shaved/chopped chocolate until evenly distributed.
• Onto a parchment-or-buttered sheetpan, using a level large (3 Tbsp) medium (2 Tbsp) heaping Scoop, add scoops of dough to the pan, using all of the dough. You should be able to make 29 scoops. Cover with plastic wrap and store the scoops in the refrigerator for 18-24 hours (or longer if you're patient enough - up to 72 hours).
• Preheat oven to 350F (Conventional) or 335F (Convection/Fan).
• Transfer refrigerated scoops to a parchment or butter-coated sheetpan, leaving 3 inches between scoops. You should be able to place 7-8 scoops per pan.
• Bake 2 sheets at a time, rotating halfway through baking to ensure uniform baking. Once the edges are light golden brown, (likely between 11 and 13 minutes - mine took 12 minutes) remove and cool on sheet pans for 5 minutes before removing to cooling rack. If you want, add some pieces of chocolate or chocolate chips to the warm tops to create a "puddle" effect. Sprinkle, if desired, with just a bit of flaky sea salt.

NATHAN'S PEANUT BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl or stand mixer, beat 1 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between.
• Add 1 cup brown sugar and 3/4 cup white sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
• Add 1 cup creamy peanut butter and mix well.
• Add 2 eggs and 1 and 1/2 teaspoons vanilla. Beat well, scraping sides and bottom.
• Add 2 cups flour but don't mix it in yet (make sure you spoon and level your flour). Use a small spoon to stir in 2 teaspoons baking soda and 1 teaspoon kosher salt into the flour, then beat in gently. There should still be flour streaks.
• Chop one cup of the dark chocolate chips with a knife. Add to the dough. Add the other cup of dark chocolate chips, and most of the butterscotch chips. (Reserve a handful of the butterscotch chips if you would like to press them into the top of each cookie.)
• Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight). You can bake the cookies right away without chilling (I tried it) but they will bake a little more flat.
• When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Use a 2-inch cookie scoop to shape the dough into balls. Place the cookies on the lined baking sheets with about 2 inches in between each one.
• Bake the cookies at 350 for 10-11 minutes until the centers are alllmost done being shiny. The edges should be firm and light brown. Do not over bake.
• Immediately after removing these cookies from the oven, use two spoons to push the edges of the cookie toward the center. This will give your cookies a more circular shape, make them thicker and chewier, and the centers even more fudgy. See this Chocolate Chip Cookies post for more details and photos.
• If you saved any dark or butterscotch chips to add to the top, press them in while the cookies are still very warm, within 1-3 minutes of taking them out of the oven.
• Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.

DARK CHOCOLATE OATMEAL LACE COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F. Line two baking sheets with Silpats or parchment paper; set aside.
• In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
• In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.
• Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
• Bake for 7 to 9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.
• Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies.

DARK CHOCOLATE CHIP BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream together butter and sugars until fluffy, about 4 or 5 minutes.
• Add vanilla extract.
• Add eggs, one at a time, combing one completely before adding the next one..
• Add dry ingredients
• Scoop dough 2 inches apart onto baking sheets lined with parchment paper
• Bake for 10 minutes, until slightly golden. Remove pans from oven and allow cookies to cool on pan for 2-3 minutes before transferring to a cooling rack to cool completely.

JUMBO OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350 degrees F and prepare a baking sheet by lining with a silicone liner or with parchment paper. Set aside.
• In a large bowl, use a mixer to beat together the butter, brown sugar, white sugar, eggs and molasses. Beat until smooth.
• Add the following ingredients in this order: flour, oats, cinnamon, baking soda, salt, cornstarch, and dry butterscotch pudding mix. Use the mixer, set to low speed, then mix together the dry ingredients slightly before beginning to blend the dry into the wet ingredients. Just mix until combined; don't over mix.
• Stir in the butterscotch chips.
• Use a #20 cookie scoop, or portion the batter into 3 tablespoon mounds. Roll into balls and place onto the prepared baking sheet. Bake only 4 cookies per sheet. These cookies are big!
• Gently flatten the ball of cookie batter to about 1/2 inch thick.
• Bake for 15 minutes.
• Remove from oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.