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cookie butter oatmeal butterscotch cookies on a plate next to a glass of milk and small cup of oats

Cookie Butter Oat Butterscotch Cookies

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!

  • Total Time: 25 minutes
  • Yield: 24 cookies 1x


Units Scale
  • 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


  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.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: cookie butter recipes, oatmeal butterscotch cookies,

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