Peanut Butter Oatmeal Butterscotch Cookies

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These brand spanking new peanut butter oatmeal butterscotch cookies are going to knock your socks off, my friends. They blend creamy peanut butter with the hearty texture of oats and the caramel sweetness of butterscotch chips, IN ONE COOKIE.

The end result is a satisfyingly chewy and flavor-rich cookie that’s perfect for any occasion from your morning coffee to a late-night snack. They’re easy to make and even easier to chow down.

Peanut butter oatmeal butterscotch cookies piled up on a baking sheet with a blue striped napkin next to them.

First, Let’s Talk About The Ingredients

  • Oats and Flour: The flour provides structure, while the oats bring a chewy texture and nutty flavor.

Tip

This recipe calls for old-fashioned rolled oats, but you can use quick-cooking oats if you prefer a smoother texture or if that’s what you have on-hand. The Rolled oats give these cookies a heartier texture and a more robust oat flavor, which really takes them to the next level though.

  • Baking Soda: This helps the cookies rise and spread just the right amount.
  • Salt: Enhances the other flavors, making them more pronounced and balanced.
  • Butter and Peanut Butter: Butter adds richness and helps create a tender, melt-in-your-mouth consistency, while also allowing the cookies to spread properly during baking. Peanut butter contributes its nutty flavor and adds to the moist, chewy texture of the cookies.
  • Sugar and Brown Sugar: Brown sugar adds moisture and a slight chewiness. White sugar provides sweetness and helps the cookies achieve a golden-brown exterior.
  • Egg and Vanilla Extract: The egg gives structure and helps create a tender crumb, while the vanilla extract adds a layer of warm flavor and sweetness.
  • Butterscotch Chips: Add their distinctive sweet flavor.
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And Here’s How To Make These Peanut Butter Oatmeal Butterscotch Cookies

(man, that’s a really long title, isn’ it?)

  1. Begin by preheating your oven to 350 degrees Fahrenheit and lining your baking sheets with parchment paper or silicone baking mats.
  2. In a medium-sized bowl, whisk together the flour, rolled oats, baking soda, and sea salt.
Flour, oats, salt, and baking soda in a glass bowl with a whisk.
Whisked flour, oats, salt, and baking soda in a glass bowl with a whisk.
  1. In a larger bowl, cream together the butter, peanut butter, brown sugar, and white sugar with an electric mixer until the mixture is light in color and fluffy.
  2. Add the egg and vanilla extract and mix until smooth, ensuring that these wet ingredients are fully integrated.
Butter, peanut butter, sugar, and brown sugar in a glass bowl with a mixer sitting next to it.
Creamed butter, peanut butter, sugar, and brown sugar in a glass bowl with a mixer.
  1. Gradually add the dry ingredients to the wet mix, stirring with a rubber spatula until just combined. The dough should be light, fluffy, and slightly sticky.
An egg added to the creamed butters and sugars in a glass bowl with a mixer.
Dry ingredients added to the wet ingredients with a cup of butterscotch chips next to it.
  1. Then, fold in the butterscotch chips, distributing them evenly throughout the dough.
Butterscotch chips added to the bowl with an old spoon.
Mixed cookie dough in a glass bowl with an old spoon in it.
  1. Using a 2 tablespoon cookie scoop, scoop out the dough onto your lined baking sheets, leaving enough space between each cookie to allow for spreading.
  2. Bake one sheet at a time in the center of the oven for 10-11 minutes, rotating the pan halfway through the baking time to ensure even cooking. The cookies should come out golden brown, with the butterscotch chips melted and slightly caramelized.
Scooped out cookies on a baking sheet ready to be baked with a bowl of dough sitting next to it.
  1. Finally, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting time on the sheet helps the cookies set and makes them easier to move without breaking.

Tip

These cookies are very soft when they come out of the oven and because of the lumpiness of the chips, they may require some reshaping to make them perfectly round. Gently work the edges with a spatula or use the cup method to round them off. The cookies will firm up as they cool.

Cookie stacked up on a baking sheet, one with a bite out of it leaning up on the others.

What You’ll Love About This recipe

  1. The Flavor: These cookies are fancy. With the nutty richness of peanut butter, the wholesome graininess of oats, and the sweet, caramel-like notes of butterscotch, they’re both comforting and indulgent.
  2. The Texture: These cookies strike the perfect balance between chewy and crunchy, with the oats providing a satisfying bite and the butterscotch chips melting into smooth, sweet pockets within the cookie.
Cookies laying on a baking sheet lined with parchment paper and a blue striped napkin next to them.
  1. Versatility: Whether you prefer your cookies with a glass of milk, as a companion to your coffee, or as a standalone snack, these cookies have your back. They’re hearty enough for a quick breakfast, yet indulgent enough for a dessert or special treat.
  2. Easy to Make: The recipe is straightforward and forgiving, making it a great option for bakers of all skill levels. From creaming the butter and sugars to mixing in the dry ingredients, the process is super simple.
A crinkle topped cookie leaning up on a jar of milk with the rest of the cookies in the background.

Storing & Freezing Tips

These peanut butter oatmeal butterscotch cookies can be stored in an airtight container for 3-5 days at room temperature. If you’re not going to eat them all immediately though, they can also be frozen for up to 3 months. Then you can grab one or two out at a time, if you want to.

Tip

To freeze cookies and keep them fresh, make sure they are completely cool before wrapping them individually in plastic wrap or placing them in a single layer in an airtight container.

This prevents freezer burn and taste transfer from other foods. When you’re ready to eat them, thaw them at room temperature or gently warm in an oven before serving to revive their just-baked taste and texture.

A cookie with a bite out of it sitting on a jar of milk with the rest of the cookies in the background.

Alright my friends, that’s a wrap for today. These peanut butter oatmeal butterscotch cookies are a rich, sweet, chewy, hearty cookie that will sneak up and take you by surprise. As easy as they are to make (and eat), they’ll quickly become one of your favorites, I just know it. Make a batch or two today and let me know what you think.

Cookies stacked upon a cookie sheet with a blue striped napkin next to them.

Peanut Butter Oatmeal Butterscotch Cookies

By: Kristine Underwood
These peanut butter oatmeal butterscotch cookies blend creamy peanut butter with the hearty texture of oats and the caramel sweetness of butterscotch chips. The result is a satisfyingly chewy and flavor-rich cookie that's perfect for any occasion from your morning coffee to a late-night snack.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sweets & Dessert
Cuisine American
Servings 24 cookies
Calories 135 kcal

ingredients
 
 

  • 3/4 cup flour (all-purpose)
  • 3/4 cup rolled oats (may use quick-cooking oats for a smoother texture)
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup peanut butter (smooth or crunchy – not natural peanut butter)
  • 1/2 cup brown sugar (packed)
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup butterscotch chips (heaping cup)

INSTRUCTIONS

  • Preheat oven 350 degrees and line 3 baking sheets with parchment paper or silicone baking mats.
  • In a medium size bowl whisk together the flour, rolled oats, baking soda, and sea salt and set aside.
    3/4 cup flour, 3/4 cup rolled oats, 1 tsp baking soda, 1/2 tsp sea salt
  • In a large bowl, cream butter, peanut butter, brown sugar, and sugar together with an electric mixer until light colored and fluffy. About 1-2 minutes.
    1/2 cup unsalted butter, 1/2 cup peanut butter, 1/2 cup brown sugar, 1/3 cup sugar
  • Add egg and vanilla and continue mixing for 1 minute, until smooth.
    1 egg, 1 tsp vanilla extract
  • Add dry ingredients to the wet and mix with a rubber spatula until just combined. The dough will be light, fluffy, and sticky.
  • Fold in butterscotch chips.
    1/2 cup butterscotch chips
  • Using a 2 tablespoon cooke scoop, scoop dough onto lined baking sheets. Bake one pan at a time, in the center of the oven for 10-11 minutes, rotating the pan halfway through to ensure even baking.
  • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.

Notes

*Make sure to read the cookie baking tips to get answers to common questions about baking cookies.

Nutrition

Serving: 1 cookieCalories: 135kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 17mgSodium: 136mgPotassium: 54mgFiber: 1gSugar: 11gVitamin A: 132IUCalcium: 11mgIron: 0.4mg
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Recipe Rating




2 Comments

  1. Husband LOVED these cookies! I think the peanut butter balances the butterscotch very well. Sometimes it’s just too sweet. New favorite cookie recipe right here.5 stars

    1. I’m so glad to hear it Sherri! I actually agree with you about butterscotch, it can be tricky because it’s strong and very sweet. I appreciate the feedback on the flavor of the cookies so much! Happy baking!