Go Back
–+ servings
Butterscotch Oatmeal Cookies | Can't Stay Out of the Kitchen | these mouthwatering #OatmealCookies include #pecans, #coconut, #oatmeal & #ButterscotchChips. They're hearty and filling & so delightful to the taste buds, you're sure to want more! Pull them out for #tailgating parties, potlucks, Backyard Barbecues or Family Reunions. Everyone will enjoy these irresistible drool-worthy #cookies. #dessert #ButterscotchDessert #ButterscotchOatmealCookies

Butterscotch Oatmeal Cookies

Teresa Ambra
Enjoy a batch of these delectable Butterscotch Oatmeal Cookies for your next tailgating party, potluck, backyard barbecue or Family Reunion! These scrumptious Oatmeal Cookies include pecans, coconut, Butterscotch Chips and oatmeal. They're rich in taste and have a delightful, chewy texture. If you're partial to butterscotch, these cookies will have you swooning from the first bite!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 41
Calories 204 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 nut chopper if nuts are not previously chopped
  • 1 spatula
  • 1 large cookie scoop
  • measuring cups
  • measuring spoons
  • 2 wire cooling racks

Ingredients
  

  • 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. sea salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup salted butter softened (2 sticks)
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 cups old-fashioned oatmeal dry
  • 1 cup sweetened coconut
  • 1 cup pecans or walnuts, chopped (measure after chopping)
  • 24 oz. pkg. butterscotch chips (two 12-ounce packages)

Instructions
 

  • Preheat oven to 350°F.
  • Grease two large cookie sheet pans.
  • Set aside.
  • In a large mixing bowl, mix together the butter, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda and salt.
  • Blend well with an electric mixer until smooth.
  • Stir in flour, coconut, oatmeal, Butterscotch chips and pecans until thoroughly mixed.
  • Press cookie dough into a ¼ cup scoop using a scant measure (about 7/8 full).
  • Press firmly or the dough will crumble when you drop the scoopfuls of cookie dough onto a cookie sheet.
  • Space cookies 2 to 3 inches apart on greased baking sheets.
  • Bake for 17 to 22 minutes or until lightly browned and just set.
  • Rotate cookie sheets on oven racks after 9 minutes of baking time.
  • Transfer to wire racks to cool completely. 

Notes

NOTE: The secret to making these cookies is to not overbake them. If you overbake they become too crispy. If you bake them just until the liquid texture on top of the cookie is baked, the cookies will be chewy and delicious.
 
NOTE: My cookies took about 18-19 minutes to bake completely.
 
NOTE: Most Butterscotch chips bags have reduced the amount from 12-ounces to 11-ounces.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 204kcalCarbohydrates: 33gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 204mgPotassium: 45mgFiber: 1gSugar: 24gVitamin A: 170IUVitamin C: 0.03mgCalcium: 19mgIron: 1mg
Keyword butterscotch chips, coconut, cookie, dessert, oatmeal cookie, pecans
Tried this recipe?Let us know how it was!