Looking for a cookie that people can’t stop talking about? This is it. They’re traditional enough to be a crowd-pleaser, but also have a few unique twists that keep people interested. I’ve been making these cookies for over 10 years, and they’re a hit every time. Try them for a holiday cookie exchange, party, or to leave out for Santa on Christmas Eve (you’ll surely get an extra present or two!).
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- ¼ cups Sugar
- 1 ¼ cups Dark Brown Sugar, packed
- 1 cup Unsalted Butter, at room temperature
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground Nutmeg
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoon Kosher salt
- ½ cup Golden Raisins
- ½ cup Walnuts, chopped (optional)
- 3 cups Rolled Oats
- 2 cups Chocolate Chips
- 1 cup Butterscotch chips
- Preheat oven to 325. Using a stand mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined, scraping down sides so everything gets mixed in.
- In a separate medium bowl, stir together the flour, baking soda, cinnamon, nutmeg, and salt. Add this dry mixture to the butter mixture a little at a time with the mixer on low, until just combined.
- With the mixer on low, add the oats a cup at a time until just incorporated (careful not to overmix). Remove mixing bowl from stand mixer and gently stir in chocolate & butterscotch chips, raisins, and nuts by hand with a spatula or wooden spoon.
- Cover 2 baking sheets with parchment paper. Using a small ice cream scoop, scoop balls of the cookie dough onto the baking sheets a couple inches apart. Gently press down on the dough balls with your fingers to flatten slightly. Bake for 12-15 minutes or until cookies are golden brown on the edges but still soft in the middle. Cool for at least 5 minutes before digging in!