Ingredients for Dark Chocolate And Butterscotch Oatmeal Cookies
- 1 cup (2 sticks) softened unsalted butter
- Canola Oil
- Plain Nonfat Yogurt
- Dark Brown Sugar
- Granulated Sugar
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- Whole Wheat Pastry Flour
- 1 teaspoon salt
- 2 cups dark chocolate chips
- 1 cup butterscotch chips
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How to Make Dark Chocolate And Butterscotch Oatmeal Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1/2 cup vegetable oil, 1/2 cup plain yogurt, 1 teaspoon vanilla extract, and 1 1/2 cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 3 cups rolled oats, 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups dark chocolate chips and 1 cup butterscotch chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
7g
Carbs
3g
