Apr 11, 2012

Butterscotch Oatmeal Cookies

butterscotch oatmeal cookies 1

I was about to make some chocolate chip cookies but realized I was out of brown sugar, I searched through my mile-long to-bake list and realized that I had everything on hand to make these cookies. 

These were a special treat for our accountant when we met with him to do our taxes.  He’s been very helpful to my husband for the last few years since starting his own business that I thought he deserved something special.  That, and we threatened to take them back if we didn’t get a refund. Winking smile Luckily, he got to keep the cookies. 

But I did keep a few for us to enjoy – they were perfectly crisp on the edges and soft on the inside.  The butterscotch and toffee chips give a nice sweetness and the coconut and oatmeal give these a nice hearty chew.  These are definitely a keeper!  Enjoy!

butterscotch oatmeal cookies 2


  • 3/4 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 stick (8 Tbsp.) unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups old fashioned oats
  • 3/4 cup shredded coconut
  • 1/2 cup butterscotch chips
  • 1/4 cup toffee bits


1. Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper. 

2. In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside. 

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla. 

4. With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

5. Drop scoops of dough onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

Source: Annie’s Eats

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