Here we are, with another go-to recipe. I love chewy oatmeal cookies. It’s up there on my list of my favorite cookie. And if you don’t know whether you love oatmeal cookies, you haven’t tried this recipe! Trust me. It’s a recipe my family has made since I was little. Chewy and pretty irresistible.

I loaded my go-to oatmeal cookie recipe with a bag of butterscotch chips and made a fun twist on my favorite oatmeal cookie.

The oatmeal cookie base in this recipe is also what is in my new e-cookbook that just launched! The cookbook has all my classic favorite recipes that I always turn to when I want to make a batch of cookies. You can get my e-book here.

Butterscotch Oatmeal Cookies

• 2 sticks unsalted butter (1 cup)

• 1 cup dark or light brown sugar (consider dark brown sugar)

• 1 cup white sugar

• 2 eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups all-purpose flour

• 2 cups oats (quick cooking oats work best, but rolled oats will work as well)

• 2 cups of butterscotch chips (11-ounce bag)

Directions:

1. In a mixer, cream the butter and the sugars until creamy. Add in the eggs, vanilla, baking soda, and salt to combine. Slowly add in the flour and then the oats, mixing until just combined.

2. Add in the butterscotch chips.

3. Bake in a 350-degree oven for about 10 minutes, rotating sheets halfway through baking. At nine minutes, check to see if cookies are lightly golden on the edges and almost done in the middle. If the middle seems too undone, bake for one to two minutes more. Remove from oven, and let cool on sheets for a few minutes before removing to a wire rack to cool completely.

4. Store at room temperature.