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Cookies. You wanted cookies.
Cookies with milk chocolate and semisweet chocolate and butterscotch chips. Cookies that are generous with butter and vanilla and salt.
Cookies made with three kinds of sugar to make them chewy and crisp with a hint of caramel and molasses notes lingering in the background.
Or maybe that’s just me. (I might be getting us confused again.)
These chocolate butterscotch chip cookies are a slight twist on the usual chocolate chip cookie.
They skew a little sweeter than many of my favorite desserts, but I was making them with my niece, Melina, who just turned 6, in mind. I sent a supply of them off to Vermont in her birthday package last week.
They have a generous sprinkle of salt to balance the sweetness from the butterscotch and milk chocolate.
And I think they’re just lovely in a kid-friendly-but-still-totally-delicious-for-adults kind of way.
They’re a little bit like compost cookies without the potato chips and pretzels and graham cracker crumbles, which makes for a shorter shopping list.
And you could easily simplify them further by using just one kind of chocolate chips and using extra brown sugar in place of the turbinado.
I like to use some oat flour in these because I have a soft spot for oatmeal cookies, and I love the way it tenderizes the cookies and the toasty oat flavor it brings.
You can easily make oat flour from rolled oats by pulverizing them in a food processor. It’s pretty much the easiest flour to make at home.
These are adapted from Ashley Rodriguez’s book, Date Night In (which was also the inspiration for these salty peanut butter brownies), and Rodriguez, a former pastry chef with a blog I love, is pretty much a genius when it comes to cookies.
I also think they happen to be just the right size and texture for making ice cream sandwiches, which is how Dan and I have been eating them.
I particularly love these with coffee ice cream (I have a particular weakness for anything with butterscotch and coffee), but they’d be great sandwiched around vanilla or chocolate or salty caramel ice cream as well.
Just make them already.
- 230 grams (1/2 cup, 2 sticks) unsalted butter, softened
- 340 grams (1 3/4 cups packed) light brown sugar
- 50 grams (1/4 cup) granulated sugar
- 50 grams (1/4 cup) turbinado sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 300 grams (2 1/2 cups) all-purpose flour
- 200 grams (1 1/2 cups) oat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 185 grams (6 ounces) semisweet chocolate chips
- 185 grams (6 ounces) milk chocolate chips
- 130 grams (4 ounces) butterscotch chips
- flaky sea salt for sprinkling
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Add the butter and all of the sugars into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until the mixture looks pale and almost fluffy, about 5 minutes (don't skimp on this).
- Add the eggs and vanilla and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, oat flour, baking powder, and kosher salt.
- With the mixer running on the lowest speed, add the flour, a third at a time, and mix until just combined.
- Add the chocolate and butterscotch chips and mix on low speed until well distributed throughout the dough. (At this point you can cover the bowl and refrigerate the dough for up to two days.)
- Scoop the dough into 1 1/2 tablespoon mounds (a medium cookie scoop/#40 disher makes this easy) onto the prepared baking sheet, leaving a good inch on all sides. Sprinkle the tops with flaky sea salt, and bake until the cookies are golden brown, about 11-13 minutes. Let them rest on the baking sheet for at least 5 minutes before transferring to a cooling rack.
If making ice cream sandwiches, let the cookies cool completely. Have some aluminum foil ready. Let the ice cream soften at room temperature for a couple of minutes while you arrange the cookies in evenly-sized pairs, bottom side up. Scoop a small mound of ice cream onto the bottom of one cookie, add the other cookie and press down gently to distribute the ice cream, wrap in aluminum foil and freeze immediately.
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- SuperEze Best Cookie Dough Scoop made from Stainless Steel (Size 40 Small Cookie scooper)
- Ghirardelli, Semi Sweet Chocolate Chips, 12 oz
- Guittard, Real Milk Chocolate Baking Chips, 11.5oz Bag (Pack of 4)
- Nestle Butterscotch Morsels - 11 oz - 2 pk
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Bellemain Cooling Rack - Baking Rack, Chef Quality 12 inch x 17 inch - Tight-Grid Design, Oven Safe, Fits Half Sheet Cookie Pan
Amount Per Serving: Calories: 153 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 29mg Sodium: 82mg Carbohydrates: 13g Fiber: 0g Sugar: 11g Protein: 1g