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Peanut butter oatmeal butterscotch cookies laying on a baking sheet with a striped napkin next to them.
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5 from 1 vote

Peanut Butter Oatmeal Butterscotch Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 135kcal
Author Kristine Underwood

Ingredients

  • 3/4 cup flour (all-purpose, spooned and leveled)
  • 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 (light or brown, packed)
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup butterscotch chips (up to 3/4 cup)

Instructions

  • Preheat oven 350°F 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.
  • 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.
  • Add egg and vanilla and continue mixing for 1 minute, until smooth.
  • 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.
  • 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
  • Use a cookie scoop to scoop the dough. This keeps the cookies uniform in size, so they bake evenly and hold a nice, round shape.
  • Don’t overmix the dough. After adding the dry ingredients to the wet, mix until just combined.
  • The edges should be set while the centers still look pretty soft, this is the key for that soft, chewy texture. If you overbake them, they’ll be stiff and hard.
  • If they spread unevenly, gently nudge the edges back into shape with a spatula or swirl them with a glass or round cutter right after baking.
  • The cookies will be very soft and fragile when they first come out of the oven. After reshaping them, let them sit on the baking sheet for 5-10 minutes to set up before moving them to cool completely.
Nutrition
Serving: 1 cookie | Calories: 135kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 136mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Calcium: 11mg | Iron: 0.4mg