Last updated on May 15th, 2022.
These Oatmeal Butterscotch Cookies are a whole new oatmeal cookie experience! Instead of a chewy cookie loaded with raisins, these cookies are thin, crispy, and exploding with butterscotch flavor.
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This recipe is adapted from one of my all-time favorite cookie book called ” target=”_blank” aria-label=”undefined (opens in a new tab)” rel=”noreferrer noopener”>Cookie Love by Mindy Segal. I took one look at the thing crisp cookies in the image, read “Butterscotch” in the recipe, and was sold.
I feel like this cookie is a grown-up sophisticated version of the good old oatmeal cookies. To begin with, it is super thin and crispy. Then it has this beautiful smoky flavor from all the molasses coming from the sugar and butterscotch chips. But my favorite part is that it is a sweet and salty kind of a cookie, sooo addictive!
What Ingredients Are In This Oatmeal Butterscotch Cookies Recipe:
- Old Fashion Oats
- Cake flour
- AP flour
- Unsalted butter
- 3 types of sugar: regular white sugar, light brown sugar, and dark brown sugar.
- Vanilla extract
- Baking Soda
- Kosher salt, (or any salt you use for cooking) to bring out the flavor.
- Sea salt flakes upgrade the cookies to a “sweet and salty” category.
- Butterscotch Chips.
How to bake these cookies:
The very first thing we will need to do, is to toast the oatmeal in the oven for about 5 minutes. Once cooled, we will ground 2 TBS in a spice grinder or a food processor.
Why Toasting The Oatmeal?
Ok, so this is not my recipe and” target=”_blank” aria-label=”undefined (opens in a new tab)” rel=”noreferrer noopener”> Mindy Segal, the creator of it did not specify. However, I feel comfortable guessing that since she wanted to create a crispy cookie, toasting the oatmeal was a way of firstly adding some crispness to the ingredient and secondly prevent the oatmeal from soaking up any moist coming from the other ingredients and as a result becoming chewy.
The rest of the process is pretty much straight forward like most cookies we bake:
In a separate bowl mix dry ingredients. Beat sugar(s) and butter, add egg+vanilla and lastly mix in the dry ingredients.
The next step is scooping the dough and baking. Here are some super important notes:
- The dough does not require any cooling time and is best when baked right away. Cooling the dough will harden the butter and it may not spread as much.
- The cookies spread A LOT! remember that there is baking soda in the recipe and a fairly large amount of soft butter. So leave 2″-3″ space between each cookie (I only baked 4 at a time).
- The cookies will not spread into a very esthetic shape, if you don’t mind it much then great. But, if you do care the trick is super simple(credit due to Erin @cloudyktchen): right out of the oven, use a large round cookie cutter to gently twirl the cookie between the sides of the cutter.
Storing the cookies:
According to Mindy, the cookies are best stored at room temperature in an airtight container for up to 3 days. But I kept the cookies in a container uncovered, just to avoid the cookies from going soft. (it did dry the cookies a bit but I did not mind it)
Here are some more cookies recipes you might enjoy:
Also, one more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. Would love to see your creations!
Lastly, did you like this recipe and find inspiring? Save THIS PIN to your Baking or Cookies boards.
Oatmeal Butterscotch Cookies
- 1 Cup +2 TBS Old Fashion Oats (90 g / 3 oz)
- 1 Cup Unsalted butter softened (226 g / 8 oz)
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 1/2 Cup Light brown sugar (100 g / 3.5 oz)
- 1/2 Cup Dark Brown Sugar (100 g / 3.5 oz)
- 1 tsp Vanilla extract
- 1 Large Egg, room temperature
- 1/2 Cup Cake flour (60 g / 2 oz)
- 1/2 Cup AP Flour (60 g / 2 oz)
- 1 1/2 tsp Baking soda
- 1 tsp Kosher salt
- 1 tsp Sea salt flakes
- 1 Cup Butterscotch chips (180 g / 6 oz)
Heat oven to 350F and line 3 half-sheet cookie pans with parchment paper.
Spead the oat on one of the pans and bake for 5 minutes. Remove from oven and allow to cool
In a spice grinder or a food processor, grind 2 TBS of the baked oat into a fine powder.
In a bowl of a standing mixer, beat butter and sugars until fluffy and light in color about 4-5 minutes. Stop the mixer halfway and scrape the sides and bottom of the bowl.
In a small bowl, beat the egg and vanilla extract together then add it to the butter mixture.
Stop the mixer and scrape the sides and bottom of the bowl, mix for another 10 seconds.
In a large bowl, mix the flour, baking soda, salts, oats, and powdered oats use a fork to fully blend then add the butterscotch and toss to make sure all have been coated with flour.
Add the flour mix to the butter mix, beat for 5 seconds turn mixer off and finish mixing using a rubber spatula.
Using a cookies spoon (1 1/2 TBS size) scoop the cookie batter and place 4 cookies on a cookie sheet, leave 2-3" space between each cookie.
Place pan in the middle oven rack and bake for 8 minutes. Remove from the oven tap the pan against the counter, and use a large cookie cutter to gently twirl the cookie and make it round.
Place the pan back in the oven and bake for another 4-6 minutes.
Remove from the oven and twirl the cookies gain with the cookie cutter. Allow cookies to cool before removing from the oven.
Repeat with the remaining of the dough.