With the start of the year, I just had to share my version of the perfect cookie. You know, the one that checks all the boxes: sweet, chewy, chocolate, salty, and a little something extra? Well this Butterscotch Dark Chocolate Oat Cookie does all that (and more).
The Recipe
January 1, 2019
This cookie is here to make your Monday, Tuesday, Wednesday, Thursday, Friday, Saturday or Sunday. Really, any day is a good day for a cookie.
Yields: 22 delicious cookies
Prep time: 10 minutes | Bake time: 11 minutes | Total time: 21 minutes
Ingredients
The Cookie
- 1 cup unsalted butter, softened
- 1 1/2 cups dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened shredded coconut
- 1 1/2 cups all-purpose flour
- 1 3/4 cups rolled oats
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups dark chocolate chunks
- 1/2 cup butterscotch chips
- Flaky sea salt
Instructions
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Preheat oven to 350°F. In a large mixing bowl, mix together butter and dark brown sugar; mixing on high until fluffy, for about 2 minutes. Scrape down the sides of the bowl to ensure all ingredients combined. Add the egg and mix for another 30 seconds. Add the vanilla and coconut, stirring until combined.
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In a medium bowl, whisk together flour, oats, baking powder, baking soda, cinnamon and salt. Once mixed together, add to the bowl with wet ingredients, mixing slow until just combined. Add the dark chocolate chunks and butterscotch, until evenly distributed.
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Form 1 tablespoon size balls with your hands and place on a non-stick cookie sheet, leaving a couple inches of space between cookies. Bake for 11 minutes and remove from heat, then sprinkle with flaky sea salt. Let cool on cookie sheet for five minutes before transferring to a cooling rack.
Adapted from The Sweet and Simple Kitchen.
