Chocolate Chip and Butterscotch Chip Cookies are sweet cookies with added crunch from crisp rice cereal. The toasty oatmeal flavor pairs so well with the smooth flavor of butterscotch chips!
Why you'll love this recipe
- These crunchy cookies check off all the boxes not only for deliciousness, but also for hot weather safe ingredients.
- The chocolate and butterscotch chips add a perfect combination of brown sugar and chocolate flavors.
- This cookie will be a hit with butterscotch lovers.
Take classic chocolate chip cookies up a notch or two with flavor packed oatmeal butterscotch chocolate chip cookies. Not only are these treats full of flavor, but they are deliciously crunchy at the same time.
The addition of Rice Krispies to the dough gives these cookies extra crunch.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Combine the ingredients to form cookie dough, then chill the dough about 15 minutes, until firm enough to scoop.
- Portion the dough with a medium (2 tablespoon) cookie scoop and place the cookie balls 2-3 inches apart on a parchment lined cookie sheet.
- Top the cookie balls with additional chips before baking or after baking.
- Bake 10-12 minutes, at 350 degrees F, or until edges begin to turn golden brown. If adding chips after baking, add them while the cookies are still warm.
Storage
Store cookies for up to 7 days at room temperature in an air tight container or zip lock freezer bag.
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Tips and variations
- If shipping these cookies in hot weather, use vegetable shortening instead of butter (to avoid spoilage) and don't use topping chips (to avoid melted chocolate outside the cookie).
- Add topping chips either before or after baking, not both, or this sweet cookie will be too sweet.
- For the least melting of topping chips into the dough, add the chips immediately after baking onto the warm cookies. The cookie warmth will melt the chips just enough to adhere them to the cookie.
- For cookies that are easiest to stack and wrap for gifting, either don't use topping chips or add them before baking.
- For sweet salty flavor, sprinkle the cookies with a little bit of flaky sea salt while the cookies are still warm so that the salt will stick to the melted chips.
More oatmeal cookie recipes
Oatmeal Cut Out Cookies are a chewy cookie with crisp edges. They have a spiced apple aroma and tea infused flavor.
Oatmeal Shortbread Cookies are a crunchy version of shortbread with warm, toasty flavor from oats. The perfect treat with a cup of tea or a glass of milk.
Raisin Oatmeal Cookies are soft cookies with a chewy center, packed with sweet dried fruit.
Steel Cut Oatmeal Cookies , made with Irish Oats, have a nutty flavor and a chewy texture.
Biscoff Oatmeal Cookies combines the spices of Biscoff with crunchy toffee and toasty oats.
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Chocolate Chip and Butterscotch Chip Cookies
Ingredients
Cookie dough
- 1 cup all-purpose flour
- ½ cup quick-cook oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 10 tablespoons granulated sugar
- ½ cup unsalted butter or butter-flavored vegetable shortening
- 1 large egg
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup butterscotch chips
- ½ cup Rice Krispies
Topping (optional_
- ¼ cup semi-sweet chocolate chips
- ¼ cup butterscotch chips
- 2 tablespoons flaked salt
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk to combine flour, oats, baking soda, salt, cinnamon.
- In the bowl of a stand mixer, combine butter(or shortening) and white sugar until creamy.
- Add egg, vanilla, and water. Beat about 3 minutes until fluffy.
- Slowly add flour mixture until combined.
- Stir in chips and Rice Krispies.
- Chill the dough about 15 minutes until firm enough to scoop.
- Scoop the dough into golf ball sized (2 tablespoon) balls and place the cookie dough balls 2 inches apart on prepared cookie sheet.
- Optional: Press a few additonal chips on top of each cookie.
- Bake 10-12 minutes or until edges begin to brown. (Slightly under-bake if shipping cookies for a long time period.)
- Optional: If topping chips were not added before baking, add them immediately after removing the cookies from the oven while the cookies are still warm.
- Optional: Sprinkle with flaked salt.
- Cool on baking sheet for 5 minutes then complete cooling on a wire rack.
- Cookies will remain fresh for up to 7 days when stored at room temperature in an airtight container or zip lock bag.
Notes
- If shipping these cookies in hot weather, use vegetable shortening instead of butter (to avoid spoilage) and don't use topping chips (to avoid melted chocolate outside the cookie).
- Add topping chips either before or after baking, not both or the cookies will be too sweet.
- For the least melting of topping chips into the dough, add the chips immediately after baking onto the warm cookies. The cookie warmth will melt the chips just enough to adhere them to the cookie.
- For cookies that are easiest to stack and wrap for gifting, either don't use topping chips or add them before baking.
- For sweet salty flavor, sprinkle the cookies with a little bit of flaky sea salt while the cookies are still warm so that the salt will stick to the melted chips.
- Double wrap pairs of cookies (with bottoms together) in plastic wrap.
- Then place in an airtight container or stack in a freezer weight zip lock bag.
Nutrition
First Published: May 31, 2013. Last Updated: July 5, 2024. Updated for additional information,improved photos, and better reader experience.
Renee
Instead of cookies, do you think this recipe could be used for bars similar to blondies?
Wendy Sondov
These are not a soft, cakey cookie. They are chewy-crunchy. Though I haven't tried turning the recipe into bars, my guess is that they would be thin and not the texture of a blondie at all. Maybe instead, use a combination of chocolate and butterscotch chips in this Chocolate Chip Cookie Bar recipe. https://themondaybox.com/chocolate-chip-cookie-bars-with-incredibly-long-lasting-chewiness/
Wendy Hampton
I love these crunchy cookies! What a clever idea to add the rice crisps to the recipe! It gives the cookies the PERFECT crunch that I have been looking for! I'm adding this to my "Favorite Recipes" book, Pinterest, and in my computer Favorites list. I do NOT want to lose this treasure!
themondaybox
Thanks for stopping by! I am happy you "stumbled" onto the Monday Box and hope you will enjoy the recipes.:)
themondaybox
Thank you, Tina! The cookies are surprisingly delicious on their own but kind of plain to look at. The drizzle is bling. 🙂 (though tasty bling)
thatskinnychickcanbake
I would be having baker's block after all you've done, too! Your cookies look scrumptious...and thanks for doing the extra research on each of your recipes!
themondaybox
Thanks, Liz! I really do appreciate the baker's blocksupport from those who understand. 🙂 If I could figure out an easier way to ensure a recipe was care package worthy, I would do it, but the whole purpose of this blog is to provide info. that I couldn't find elsewhere. It means a lot to me that the info. can be helpful. 🙂
grandbabycakes
Wow, those are some seriously gorgeous cookies! I love anything with butterscotch.
noyomoco
These sound amazing!
themondaybox
Thanks, Jennifer! I love butterscotch and the rice krispies give these a great crunch! 🙂