Oatmeal Butterscotch Chocolate Chip Cookies

This is another recipe from MelsKitchenCafe.Com

I've sung Mels praises before, and I'll sing them again!! Mel is amazing, and I love {almost} all the recipes she posts. She also has many fabulous tutorials and kitchen tips. I adore her, and secretly wish to one day move into her ward and become best friends! But until then, I'll just follow her on her blog and instagram!

Oatmeal Butterscotch Chocolate Chip Cookies

• 1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature 
• 3/4 cup (5.5 ounces) lightly packed dark brown sugar
• 3/4 cup (5.5 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 3/4 cups (8.75 ounces) all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 3 cups (12 ounces) oats (she suggests using half quick oats, and half original oats)
• 1 cup (6 ounces) semisweet, milk or bittersweet chocolate chips
• 1 cup (6 ounces) butterscotch chips

1. Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment or split liners (or lightly grease with cooking spray).
2. In a large bowl with a handheld mixer or in the bowl of an electric stand mixer, cream together the butter, brown sugar and granulated sugar. Add the eggs and vanilla and beat until light and fluffy, a minute or so. Add the flour, salt, baking soda, and oats. Mix until just combined. Stir in the chocolate and butterscotch chips.
3. Scoop out the cookie dough into heaping tablespoonfuls onto the prepared baking sheets, spacing a couple inches apart. 
4. Bake at 350 degrees for 10-12 minutes until set but not over-baked.

This recipe is only about 30g of sodium per cookie. I used non-salted butter and omitted the salt. The chocolate chips were Western Family brand and only 5g sodium per serving. The butterscotch chips were Nestle brand and had 10g sodium per serving.