Double Whammy Oatmeal Chews
Yield
60 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 1 | cup |
sugar
granulated |
|
| 1 | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
rolled oats
|
|
| 1 | cup |
semi-sweet chocolate
pieces, null, null |
*
|
| 1 | cup |
butterscotch chips
pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
granulated |
|
| 237 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
rolled oats
|
|
| 237 | ml |
semi-sweet chocolate
pieces, null, null |
*
|
| 237 | ml |
butterscotch chips
pieces |
*
|
Directions
In a large mixing bowl, beat butter with an electric mixer on medium to high speed about 30 seconds or until softened.
Add sugar and brown sugar. Beat until combined.
Beat in the eggs and vanilla.
Beat in flour, baking soda, and salt.
Stir in the oats.
Stir in the chocolate and butterscotch pieces.
Drop dough from rounded teaspoon 2 inches apart on an ungreased cookie sheet.
Bake in a 375℉ (190℃) F oven for 8 to 10 minutes or until golden.
Cool on the cookie sheet for 1 minute.
Remove cookies from cookie sheet and cool on a wire rack.
Store in an airtight container or plastic bag at room temperature for up to 3 days.
Variations: Prepare as directed, except substitute your favorite combination of candy-coated milk chocolate pieces, raisins, dried chopped fruit, chopped nuts, or peanut butter flavored or other flavored pieces for the 1 cup semi sweet chocolate and 1 cup butterscotch pieces.
