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Peanut Butter Chocolate Butterscotch Oatmeal Cookies
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Peanut Butter Chocolate Butterscotch Oatmeal Cookies (Gluten Free)

A peanut butter oatmeal cookie with chocolate and butterscotch chips mixed in.
Prep Time10 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Keyword: butterscotch, chocolate, cookies, oatmeal, peanut butter
Servings: 10 people

Equipment

  • 1 mixing bowl
  • 1 1 cup dry measuring cup
  • 1 ½ cup dry measuring cup
  • 1 ⅔ cup dry measuring cup
  • 1 ½ tsp measuring spoon
  • 1 1 tsp measuring spoon
  • 1 mixing spoon
  • 1 baking sheet
  • 1 oven

Ingredients

  • 1 cup peanut butter
  • 1 cup rolled oats
  • ½ cup maple syrup
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • ⅔ cup chocolate chips
  • ⅔ cup butterscotch chips
  • 1 egg

Instructions

  • Preheat the oven to 350 and take out a baking sheet.
  • Scoop the peanut butter, maple syrup, vanilla, cinnamon, salt, and baking powder into a mixing bowl and mix it together.
  • Add the egg and mix thoroughly.
  • Add the oatmeal and mix thoroughly.
  • Pour the chocolate chips and the butterscotch chips in and mix everything together using a spoon.
  • scoop a spoonful of dough, roll into a ball and place it on a cookie sheet and press down to flatten the cookie a bit. Place each cookie about two fingers width apart from each other.
  • Place the baking sheet in the oven and cook for 10 minutes.
  • Remove the baking sheet and let the cookies cool for at least 10 minutes. If you are careful, you can transfer the cookies to a cooling rack but just know that these cookies fall apart easily when they have not cooled down enough.