Ingredients
• ½ cup (1 stick) unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup all-purpose flour (or ½ cup almond flour + ¼ cup oat fiber for lower-carb)
• ½ tsp baking soda
• ½ tsp cinnamon (enhances the Scotchie warmth!)
• ¼ tsp salt
• 1 cup old-fashioned rolled oats
• ¾ cup semi-sweet chocolate chips
• ¾ cup butterscotch chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a bowl, cream butter and both sugars until light and fluffy (~2 mins). Beat in egg and vanilla.
- Whisk flour, baking soda, cinnamon, and salt; gradually mix into wet ingredients. Stir in oats until just combined. Fold in chocolate and butterscotch chips.
- Chill dough 20 mins (helps prevent overspreading and deepens flavor).
- Scoop 2-tbsp balls; place 2″ apart on sheets. Flatten slightly (they spread modestly).
- Bake 10–12 mins—edges golden, centers still soft (they’ll firm as they cool).
- Cool on sheet 5 mins, then transfer to a rack. Best warm—with a glass of cold milk!
PREP TIME & NUTRITION :
Prep Time: 15 mins (+20 chill), Cook Time: 11 mins, Total Time: 46 mins, Yield: 18 cookies
Calories: 140, Net Carbs: 18g, Fats: 7g, Protein: 2g
✅ Lower-sugar option: Use sugar-free chocolate + butterscotch chips (e.g., ChocZero or Lily’s) + monk fruit sweetener — net carbs drop to ~5g/cookie.