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Double Chips Oatmeal Cookies



  • 1 cup 128g all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 113g unsalted butter, at room temperature
  • 1/4 cup 55g castor sugar
  • 1/2 cup 100g packed brown sugar
  • 1 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 1/3 cups 120g rolled oats or instant oats
  • 1/2 cup 85g bittersweet chocolate chips
  • 1/2 cup 85g butterscotch chips


  • Preheat the oven to 175C/350F.
  • Line 2 baking sheets with parchment paper.
  • In a mixing bowl, add flour, baking soda, baking powder, and salt.
  • Sieve if dry ingredients are clumpy.
  • Then stir in oats and chocolate chips.
  • In your mixer, beat butter and 2 sugars until light and fluffy.
  • Add egg and mix until combined.
  • Then add vanilla extract, and mix.
  • Add dry ingredients in 3-4 additions.
  • Use a spatula to make sure it’s well combined.
  • Shape cookies into size of ping pong balls.
  • Placed on lined cookie sheet about 2 inches apart.
  • Press cookies down to about ½ inch thickness.
  • Bake for 10 minutes or until edges of the cookies are golden brown, and still soft in the middle.
  • Allow cookies to cool for 5 minutes before transferring to cool completely on wire rack.


Don't forget to scrap down your bowl while mixing!
Adapted from Tasteofhome