- 1 cup chunky peanut butter
- 1/2 cup softened unsalted butter
- 1 1/4 cups brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 cups quick-cooking oats
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
How to make this recipe
Preheat the oven to 350º. In a large mixing bowl or stand mixer, cream the peanut butter, butter, sugars and vanilla. Add eggs, one at a time, beating well after each addition. Set aside.
In a separate bowl, whisk together the flour, baking soda and salt and slowly mix into batter. Stir in the oats, chocolate chips and butterscotch chips.
Form the dough into roughly 1/4-cup balls and gently flatten each on a greased cookie sheet. Bake for 15 minutes, or until the edges are lightly browned. Remove from the oven and let the cookies cool for a few minutes before transferring to a wire rack to cool completely.
The cookie dough can be tightly rolled with plastic wrap into a log and stored in the freezer for up to 2 months. To bake, remove the dough from the freezer and slice into 1/2-inch pieces. Place on cookie sheet, allow to defrost for 10 minutes, then bake for 10 minutes.