Chocolate Butterscotch Oatmeal Cookies

Some days ago, I accidentally bought some butterscotch chips when there was a 2 for 1 sale (I did get one pack of semisweet chocolate as well.) After reviewing some recipes, I planned to make chocolate peanut butter oatmeal cookies with a mix of chocolate and butterscotch chips. I made some adjustments to a previous recipe for Peanut Butter Oatmeal Chocolate Chip Cookies to make these:

Ingredients:

• 1 and 1/4 cups (~150g) all-purpose flour
• 1/2 cup cocoa powder
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/4 cup (65g) creamy peanut butter + 1/4 cup Nutella + 1/4 cup PB2 (or 1 cup peanut butter)
  
• 2 teaspoons pure vanilla extract
• 2 cups (180g) old-fashioned instant oats (or rolled oats)
• 1.25 cups (225g) semi-sweet chocolate chips  
• 1.25 cups (225 grams) butterscotch chips
  

Instructions:

1. Whisk together the flour, PB2, baking powder, baking soda, and salt in a medium bowl.
2. In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute.
3. Add the sugars and beat on medium-high speed until creamed, about 2 minutes.
4. Add in the eggs, peanut butter, Nutella, and vanilla - beat on high speed until combined, about 1 minute.
5. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
6. Pour the dry ingredients to the wet ingredients, and mix on low until combined. With the mixer running on low speed, add the oats.
7. Once the oats are mixed in, stir in the chips. (Reserve  1/4 cup of both types of chips. The dough will be thick and sticky!)
8. Cover and chill the dough for at least 20 minutes in the refrigerator .
   (If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking.)
9. Preheat oven to 350°F. Line two large baking sheets with parchment paper or Silpat mats.
10. Using a large cookie scoop, gather ~ 2 tablespoons of dough per cookie (a slightly rounded scoop), and arrange 3 inches apart on the baking sheets. (I made 12 cookies per sheet, and smooshed them down a bit. )
11. Add a couple of butterscotch chips and a couple of chocolate chips on the top of each cookie for a pretty look.
    
12. Bake for 14 minutes, 1 sheet at a time. The centers will look very soft.
13. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. (You should press a few more chocolate chips into the tops while they are still warm for looks, or else press them in just before baking.)

 

Carole's Notes:

We liked these! I found the butterscotch chips were tasty, and seemed to be the strongest flavor. I upped the cocoa powder in the recipe above for the next tine.
The recipe makes about 36 cookies.

The recipe is adapted from Peanut Butter Oatmeal Chocolate Chip Cookies