Oatmeal Chocolate Chip Butterscotch Cookies for #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

This month, our host Wendy from A Day In The Life on The Farm invited us to make some Cookies for Santa, she asked: "What cookies do you leave out for Santa on Christmas Eve?"

What cookies do we leave out each year for Santa? Whatever cookies we were in the mood to bake on Christmas Eve! Over the years we've baked many different types of cookies at Christmastime - some more traditional than others. These rolled sugar cookies or gingerbread men are definitely favorites that are saved for this time of year. But many times it's been variations of oatmeal chocolate chip cookies - because that happens to be one of my favorites!

So I'm sharing a fairly traditional oatmeal chocolate chip cookie that has the lovely addition of butterscotch chips and toffee bits! The flavors work together for a wonderfully tender, chewy, crisped cookie that goes deliciously with a glass of milk or an afternoon cup of coffee!

Come see all the tasty treats we're sharing with you today, in preparation for our favorite bearded guy's visit this year:
What do you like to bake this time of year?

Oatmeal Chocolate Chip Butterscotch Cookies
Makes about 36-38 cookies

1 cup butter, room temperature
1 cup light brown sugar packed
1/4 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon 
1/2 tsp salt
3 cups rolled oats
1 cup dark chocolate chips
1/2 cup butterscotch chips
1/2 cup toffee bits

  1. Preheat the oven to 350 degrees and line 2 baking sheets with silpats.
  2. Add the butter, brown sugar, and white sugar to the bowl of a stand mixer; whip for about 2-3 minutes on medium-high to high speed, until light and creamy. Scrape down the sides and bottom as needed.
  3. Add in the eggs, one at a time, blending well between each addition, then add in the vanilla - scraping down the sides and bottom until everything is evenly creamed and looks slightly fluffy.
  4. Meanwhile, combine dry ingredients in a medium bowl: flour, baking soda, cinnamon, and salt. Whisk to combine and set aside.
  5. Add the dry ingredients into the butter / sugar mixture and combine on low speed, until just combined.
  6. Add in the oats and blend very briefly to incorporate the oats.
  7. Lastly, add in all of the remaining add ins - chocolate and butterscotch chips, and toffee bits. Blend quickly but briefly, just to distribute the add ins evenly. 
  8. Use a 1 1/2 TBS cookie scoop to scoop 12 rounds of cookie dough per cookie sheet. Bake in the preheated oven 10-11 minutes, until bottoms are golden brown (but not too dark). Cool about 3-5 minutes on the sheets before moving to a cooling rack to complete cooling.
  9. Repeat with remaining cookie dough.

Recipe adapted from Liv for Cake


  1. How could Santa not love an oatmeal cookie filled with all of those delicious goodies?

  2. The perfect cookie for Santa! You'd definitely get on the nice list with this one!!!

  3. Such a lovely combination of flavors. I know I am going to love these!

  4. These sound amazing. Plus, I'm sure they'd keep Santa's energy up during a long night.

  5. Oatmeal, chocolate, and butterscotch! Yep, I'm in.


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