Butterscotch chocolate chip cookie dough on a baking tray

Butterscotch Chocolate Chip Cookies

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes + chill overnight
  • Yield: 12 cookies 1x


Gooey and chewy on the inside, perfectly crisp on the outside with dark chocolate and butterscotch chips.



  • 3/4 cup old fashioned oats
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup unsalted butter (melted*)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp fresh lemon juice
  • 2 large eggs
  • 3 cups dark chocolate chips
  • 1 cup butterscotch chips
  • Flaked sea salt for sprinkling


  1. Place the oats in a food processor and pulse it for about 10-15 seconds. It should look like chunky flour – no full oats left but it’s not yet ground to a fine powder. Place the ground oats in a bowl with the flour, baking soda, salt, and cinnamon and whisk together. Set aside.
  2. An electric mixer is not required for this recipe (yay!). Place the melted butter and sugars in a large bowl and whisk them together until just combined. Mix in the lemon juice, vanilla, and eggs – one at a time. Ditch the whisk and switch to a wooden spoon. Mix in about 1/3 of the dry ingredients at a time until it’s all incorporated. Don’t worry if the dough looks a little thin at this point. The loads of chips help give the dough more structure. Speaking of, fold those in.
  3. Set out a small cookie sheet and line it with wax paper, parchment paper, or foil. Basically anything to keep you from having to wash the pan after you’re done with it (lazy baker here!). Using a 1/4 measuring cup, scoop out your cookie dough onto the cookie sheet. Don’t fuss with the dough balls too much, just plop them down and move on to the next one. The “dough plops” should still slightly hold the shape of the measuring cup when placed on the pan. They also might look a little too gooey or melty at this point but don’t worry, they’ll set up in the fridge. Place them in the fridge for AT LEAST 4 hours if you’re in rush but I highly highly highly recommend chilling them overnight. It helps merry the flavors together and leads to a chewier cookie. **SEE BELOW IF YOU’RE REALLY IN A PINCH.
  4. When you’re ready to bake, preheat the oven to 350F. Line a large cookie sheet with parchment paper and place 5 cookie dough balls on the sheet; one in each corner and then one in the center. Don’t place more than one cookie sheet in the oven at a time. This could lead to an uneven bake.
  5. Bake the cookies for 14-17 minutes. Start at 14 minutes and add on a minute at a time until they’re done. You’re looking for light golden brown edges and a pale (slightly doughy) center. Keep in mind that they’ll continue to darken slightly and flatten in the middle as they cool down so it’s OK if they look a liiiiiiittle light when you first take them out of the oven. It’s better to underbake than over-bake with cookies. Sprinkle the cookies with flaked sea salt right when you take them out of the oven. Transfer to a cooling rack. If you try to eat them right away, the center could fall through because of how ooey gooey they are. I recommend enjoying these when they’ve had about 15-20 minutes to cool and set but are still a little warm.


*If you’re in a rush and need to make these ASAP, use room temperature butter and place the cookie dough balls in the freezer for 2 hours. I recommend using an electric or hand mixer for this process. This will lead to a thicker and slightly less chewy cookie but still super delicious! Follow all the same steps otherwise.

Keywords: chocolate chip cookies, butterscotch cookies, cookie recipes

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