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Anybody else absolutely crazy for butterscotch? I love it in all forms.
Not too long ago while on a Trader Joe’s expedition, I stumbled upon their Milk and Dark Chocolate Butterscotch Bits Bar. And though the bar wasn’t quite butterscotchy enough for my taste, it did serve to remind me just how much I love this slightly old-fashioned confection:
Why Butterscotch?
There are lots and lots of recipes out there featuring caramel—cakes, pies, cookies, candies, you name it. But I quickly discovered that there are far fewer recipes starring this caramel-esque alternative as the leading player. This holds especially once you eliminate all of the recipes for “haystacks” made with chow mein noodles and melted butterscotch chips!
Since I couldn’t find a recipe to suit my craving, I decided to create one. These soft and chewy triple butterscotch oatmeal cookies are jam-packed with flavor. They contain butterscotch chips, crushed candies, and just a hint of butterscotch flavor oil.
Cookie Tips & Tricks
For the crushed bits, I used a traditional hard candy. (The kind that comes in a yellow cellophane wrapper, and is easily found in bags at a drugstore or grocery store.) They’re usually marketed as “buttons” or “discs.” I purchased mine at CVS, but if you can’t find them locally, you can also buy butterscotch candies on Amazon. And though I haven’t tried it with Werther’s Originals, I’d imagine they would work quite well in this recipe, too.
I used a butterscotch flavor oil by LorAnn Oils. (Butter rum would work nicely as well.) Or, just skip the flavoring and double the vanilla extract. Between the chips and crushed candies, your cookies will still have plenty of super-scotchy flavor.
More cookie recipes you might enjoy:
Lavender-Lemon Latte Cookies
Bakery-Style Parsnip Cookies
Dark Chocolate and Caramel Cookies
And if you make these, or any of my recipes, don’t forget to tag @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Triple Butterscotch Oatmeal Cookies
- Total Time: 25 minutes
- Yield: 24 3 1/2-inch cookies 1x
Description
Soft, chewy oatmeal cookies, packed with three kinds of butterscotch! The perfect treat for any butterscotch fanatic.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cups dark brown sugar, packed
2 eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1/4 teaspoon butterscotch flavor oil
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups quick oats
1 cup butterscotch chips
1/2 cup butterscotch candies, crushed
Instructions
In a mixing bowl or the bowl of a stand mixer, cream together butter and sugars. Beat in eggs, then stir in molasses, vanilla extract, and butterscotch flavoring.
In a separate bowl, combine flour, baking soda, and salt. Stir dry ingredients into wet mixture.
Stir in oats, butterscotch chips, and crushed butterscotch candies.
Cover mixture and chill, at least one hour.
Preheat oven to 375° F / 190° C. Line a baking sheet with parchment or a silicone baking mat.
Remove chilled dough from refrigerator. Use a melon baller or cookie scoop to scoop dough into golf ball-sized mounds. Roll into balls and place 2 inches apart on prepared cookie sheets.
Bake for 9-11 minutes, or until lightly golden brown.
Allow cookies to cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to five days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
