Double Chips Oatmeal Cookies
My little girls made these cookies as part of our baking activity. They were so excited about these delicious oatmeal cookies loaded with semi-sweet chocolate chips and butterscotch chips. If you like cookies with crispy edges and soft chewy core, then you'll love this quick and easy recipe!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup 128g all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 113g unsalted butter, at room temperature
- 1/4 cup 55g castor sugar
- 1/2 cup 100g packed brown sugar
- 1 large eggs (at room temperature)
- 1 tsp vanilla extract
- 1 1/3 cups 120g rolled oats or instant oats
- 1/2 cup 85g bittersweet chocolate chips
- 1/2 cup 85g butterscotch chips
Instructions
- 1
Preheat the oven to 175C/350F.
- 2
Line 2 baking sheets with parchment paper.
- 3
In a mixing bowl, add flour, baking soda, baking powder, and salt.
- 4
Sieve if dry ingredients are clumpy.
- 5
Then stir in oats and chocolate chips.
- 6
In your mixer, beat butter and 2 sugars until light and fluffy.
- 7
Add egg and mix until combined.
- 8
Then add vanilla extract, and mix.
- 9
Add dry ingredients in 3-4 additions.
- 10
Use a spatula to make sure it’s well combined.
- 11
Shape cookies into size of ping pong balls.
- 12
Placed on lined cookie sheet about 2 inches apart.
- 13
Press cookies down to about ½ inch thickness.
- 14
Bake for 10 minutes or until edges of the cookies are golden brown, and still soft in the middle.
- 15
Allow cookies to cool for 5 minutes before transferring to cool completely on wire rack.