Ali Martell: Straight Up, With a Twist


Best-Ever Butterscotch Oatmeal Chocolate Chip Cookies

Bet You Can't Eat Just One!

Several weeks ago I made a promise to my children.

It was simple, really. "Kids! I promise we can bake chocolate chip cookies today!"

And then, as an good blogger would do, I took to Facebook and Twitter to ask for recipe recommendations. What I received was nothing short of an overwhemling response. And then the great chocolate chip cookie recipe challenge was born. We have been working our way through several recipes, adapting them to our tastes along the way. We have also been veering slightly off-course when other recipe suggestions come in—ginger molasses recipes, sugar cookie recipes, butterscotch oatmeal chip recipes.

My kids and my sweet tooth are over-the-moon.

My behind, however, is less than thrilled. 

We believe we found a winner in this recipe, and we think you'll love it too!


3/4 cup butter

1 cup brown sugar

1 cup white sugar

3 eggs

1 1/2 cups all-purpose flour

2 1/2 cups quick or old-fashioned oats

1 tsp baking soda

1 bag butterscotch melts (I used the PC brand). Note: You can also use 1/2 a bag of milk chocolate chips and a 1/2 a bag of butterscotch chips as an alternative



 Preheat oven to 375° F. 

 Combine flour and baking soda in small bowl.

 Cream butter and sugars in a large mixer. Add eggs, one at a time. Gradually beat in flour mixture. 

 Stir in oats and melts until just mixed.

 Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 10 minutess. Do not overbake. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


And if you are looking for another great cookie to make, these pumpkin cookies are delicious!