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close up of cookie butter oatmeal cookies on a white plate on top of a blue plate next to a glass of milk

Cookie Butter Oat Butterscotch Cookies

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

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!


Scale

Ingredients

  • 4oz (1/2 cup) Unsalted Butter, softened to room temperature
  • 150 Grams (3/4 cup) Light Brown Sugar
  • 50 Grams (1/4 cup) Granulated Sugar
  • 2oz (1/4 Cup) Cookie Butter
  • 1 Large Egg, at room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 100 Grams (1 cup) Old Fashioned Oats
  • 50 Grams (1/2 cup) Quick Cooking Oats
  • 125 Grams (1 Cup) All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 190 Grams (1 Heaping Cup) Butterscotch Chips

Instructions

  1. 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.
  2. 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 1/2 hours or up to 3 days or freeze.
  3. 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,

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