Butterscotch Oatmeal Chocolate Chunk Cookies
Indulge in the delightful combination of chewy oats, rich butterscotch, and semi-sweet chocolate in these unique cookies. This recipe features a special twist with the addition of butterscotch pudding mix, lending a moist and chewy texture that elevates the classic oatmeal cookie to an extraordinary treat. Be sure to generously grease your baking sheet to prevent sticking and ensure your cookies come out perfectly. With a large batch yielding 40 cookies, they are perfect for sharing at gatherings or enjoying with a glass of milk. These cookies are a wonderful balance of flavors and textures, making them a crowd-pleaser for cookie lovers of all ages.
40
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
baking soda
1 teaspoon
baking powder
1 teaspoon
salt
1 teaspoon
cinnamon
1/2 teaspoon (optional)
butter
1 cup (softened)
white sugar
1 cup
brown sugar
1 cup (packed)
large eggs
2 (at room temperature)
vanilla extract
1 tablespoon
butterscotch pudding mix
2 tablespoons (do not use instant pudding)
oats
2 3/4 cups (do not use instant oats)
semi-sweet chocolate chips
1 cup (optional)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Generously grease a baking sheet or line it with parchment paper to prevent sticking.
3
In a large mixing bowl, use an electric mixer to beat together the softened butter, white sugar, and brown sugar on medium speed for about 2 minutes, or until the mixture is light and fluffy.
4
Add in the eggs and vanilla extract, beating until well combined and creamy. Next, incorporate the butterscotch pudding mix and continue to mix until fully blended.
5
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional cinnamon until combined.
6
Gradually add the dry ingredients to the wet mixture, mixing on low speed until everything is just combined.
7
Fold in the rolled oats and semi-sweet chocolate chips with a spatula until evenly distributed throughout the batter.
8
Using a heaping teaspoon, drop spoonfuls of dough onto the prepared cookie sheet, leaving about 2 inches of space between each cookie to allow for spreading.
9
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers are still soft. For best results, keep an eye on them to avoid over-baking.
10
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of these cookies?
These cookies feature a delightful combination of chewy oats, rich butterscotch, and semi-sweet chocolate chunks.
What is the secret ingredient for the moist texture?
The addition of butterscotch pudding mix lends a moist and chewy texture that elevates the classic oatmeal cookie.
What temperature should the oven be set to?
Preheat your oven to 350 degrees F (175 degrees C).
How many cookies does this recipe yield?
This recipe makes a large batch of approximately 40 cookies.
Can I use instant pudding mix for this recipe?
No, the recipe specifically notes not to use instant pudding mix for the best results.
What kind of oats should be used?
You should use rolled oats and avoid using instant oats.
How do I prepare the baking sheet?
Generously grease the baking sheet or line it with parchment paper to prevent the cookies from sticking.
How long should I beat the butter and sugars?
Beat the softened butter, white sugar, and brown sugar on medium speed for about 2 minutes until light and fluffy.
Should the eggs be at a specific temperature?
Yes, use 2 large eggs that are at room temperature for better incorporation into the batter.
Is cinnamon required in this recipe?
Cinnamon is optional; you can add 1/2 teaspoon to the dry ingredients if desired.
What is the recommended bake time?
Bake the cookies for 8-10 minutes, or until the edges are golden brown.
How do I know when the cookies are done?
The edges should be golden brown, but the centers should still remain soft when you remove them from the oven.
What type of chocolate is best for this recipe?
The recipe calls for 1 cup of semi-sweet chocolate chips or chunks.
How much vanilla extract should I use?
You will need 1 tablespoon of vanilla extract.
Should I sift the flour?
Yes, the recipe suggests using 2 cups of sifted all-purpose flour.
How do I add the dry ingredients to the wet mixture?
Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until just combined.
How should I drop the dough onto the baking sheet?
Use a heaping teaspoon to drop spoonfuls of dough onto the prepared cookie sheet.
How much space should I leave between the cookies?
Leave about 2 inches of space between each cookie to allow for spreading during baking.
What is the best way to cool the cookies?
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Can I use an electric mixer?
Yes, an electric mixer is recommended for beating the butter, sugars, eggs, and pudding mix.
Should the brown sugar be packed?
Yes, use 1 cup of packed brown sugar for this recipe.
Does this recipe use baking soda or baking powder?
This recipe uses both; 1 teaspoon of baking soda and 1 teaspoon of baking powder.
How do I incorporate the oats and chocolate chips?
Fold them into the batter with a spatula until they are evenly distributed.
Is the butterscotch pudding mix added dry?
Yes, 2 tablespoons of the dry butterscotch pudding mix are incorporated into the wet ingredients.
Are these cookies suitable for gatherings?
Yes, the large batch size of 40 cookies makes them perfect for sharing at parties or gatherings.
What happens if I over-bake the cookies?
Over-baking can make the cookies lose their signature chewy texture, so keep a close eye on them during the final minutes.
Can I use salted butter?
The recipe calls for 1 cup of softened butter and 1 teaspoon of salt separately; if using salted butter, you may wish to adjust the added salt.
What is the texture of these cookies?
They are described as having a unique balance of chewy oats and a soft, moist center.
Can I use chocolate chunks instead of chips?
Yes, the recipe title suggests chocolate chunks, which work perfectly in place of chips.
Should the dry ingredients be mixed separately first?
Yes, whisk the flour, baking soda, baking powder, salt, and cinnamon in a separate medium-sized bowl before adding to the wet ingredients.