Cookie Butter Oatmeal Scotchies are filled with chewy oats, tasty cookie butter and delicious butterscotch chips you won't be able to put them down! Made with ingredients that are most likely in your pantry/ fridge already! Step-by-step photos help you make this cookie recipe.
Butterscotch is one of those flavors I like but don't love. I get my fill of it every couple of months. When I am in the mood for it, I NEED IT! Cookie butter, on the other hand, I love. I can't get enough of the stuff. Trader Joe's looks at me like I am nuts. Oh well, they don't get to experience all the fabulous cookie butter things I do.
Cookie Butter Sea Salt Chocolate Chip Cookies are one of my most popular recipes and for a reason. The chocolate chunks, the cookie butter, and sea salt all lend to a fabulous cookie. Chewy with gooey cookie butter stuffed in the middle and the sea salt, it's so unexpected but it complements the flavors so well.
In these cookies I did not stuff the cookies with cookie butter, instead, I mixed the cookie butter into the wet base of the cookies. Creamed my butter and sugars, added the cookie butter then added my eggs and vanilla. The cookie butter is not overpowering but gives another dimension to the cookie, the flavor lingers in each bite.
One things for sure these cookies did not linger around, they were quickly gone. May I suggest one thing, take one of these cookies hot from the oven place it inside a bowl and scoop a large scoop of Ben & Jerry's Late Night Snack on top. Wowzers best flavor combo there. I couldn't get enough, I may have done that a few times 😉
Let's get to the recipe.
- Unsalted Butter. The butter and sugars will cream together so you need your butter to be completely softened to room temperature.
- Sugar. Light Brown Sugar and Granulated Sugar
- Cookie Butter. The star of the show! I use both Trader Joe's Cookie Butter and Biscoff Cookie Butter.
- Egg. For your butter to evenly incorporate into the butter and sugar you need it at room temperature. To do this quickly place the egg in a bowl of warm water for 5 minutes before you crack it.
- Vanilla Extract. Use the real stuff, trust me!
- Oats. I like to use a combo of Old Fashioned Oats and Quick Cooking Oats!
- Flour. Just good old All-Purpose or Plain is needed!
- Baking Soda. This chemical leavening agent gives the cookies the power to spread and rise properly.
- Butterscotch Chips
We're going to start by creaming the butter and sugar. In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer beat butter and sugars for 4 minutes on medium speed.
Next, beat in the cookie butter until fully incorporated.
Add egg and vanilla, mix until combined. Don't forget to scrape down the sides of the bowl so everything is fully combined.
In a medium bowl mix together oats, flour, baking soda, and salt.
Pour into wet ingredients and mix until just combined. Fold in butterscotch chips.
Wrap and chill for 1 ½ hours or up to 3 days or freeze.
Bake the cookies for 9-12 or until golden brown and just set. Let them cool on sheet for 5 minutes then transfer to wire rack.
There you have it my Cookie Butter Oatmeal Scotchies. Enjoy!!
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Cookie Butter Oat Butterscotch Cookies are filled with chewy oats, tasty cookie butter and delicious butterscotch chips you wont be able to put them down!
- 4oz (½ cup) Unsalted Butter, softened to room temperature
- 150 Grams (¾ cup) Light Brown Sugar
- 50 Grams (¼ cup) Granulated Sugar
- 2oz (¼ Cup) Cookie Butter
- 1 Large Egg, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 100 Grams (1 cup) Old Fashioned Oats
- 50 Grams (½ cup) Quick Cooking Oats
- 125 Grams (1 Cup) All-Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 190 Grams (1 Heaping Cup) Butterscotch Chips
- In the bowl of an electric mixer beat butter and sugars for 4 minutes on medium speed. Beat in cookie butter until fully incorporated. Add egg and vanilla, mix until combined.
- In a medium bowl mix together oats, flour, baking soda, and salt. Pour into wet ingredients and mix until just combined. Fold in butterscotch chips. Wrap and chill for 1 ½ hours or up to 3 days or freeze.
- Preheat oven to 350F/180C and line a cookie sheet with a Silpat liner. Place 2 tbsp mounds of dough on sheet evenly spread apart. Bake for 8-11 minutes. Until golden brown and set. Let cool on sheet for 5 minutes then transfer to wire rack. Store in an airtight container.
Keywords: cookie butter recipes, oatmeal butterscotch cookies,
This post was originally published on February 27, 2014 as of April 18, 2020 the post and photos have been updated.