These Chewy Oatmeal Peanut Butter Butterscotch Cookies are deliciously soft and scrumptious. They will quickly become a cookie jar favorite.
I was never really a butterscotch fan that was until I met my husband, who literally love butterscotch chips more than chocolate chips. Now let me clarify I DO NOT like butterscotch more than chocolate, but it has become a nice change up in our favorite cookie recipe every once in a while.
This past week I was laid up really sick, so my hubby was in charge of most of our meals and snacks. Of course, that meant we went out to eat more than normal, making an appearance at our family favorite restaurant Carrabba’s. Sunday evenings we always have dessert after dinner, so the past two weeks my husband had that duty. The first week he made cookies. He loves butterscotch chips, like obsessed. So he is always telling me that I need to make butterscotch cookies but I haven’t yet because the rest of us love chocolate chips so much.
He pulled up my Best Ever Chewy Chocolate Chip Cookies and revised the recipe to make Butterscotch Chip Cookies. OH. MY. GOODNESS. These cookies did not turn out at all! He not only substituted the chocolate chips for butterscotch chips but margarine for butter… That is where he went all wrong. These cookies… well here is a picture to let you know how they turned out.
It’s funny how many comments bloggers get from readers who say “I made this recipe and changed this and that and it didn’t turn out – can you tell me why?” – well it’s because you changed it. Luckily my husband realized his mistake when they took the cookies out of the oven. LOL. And he realized that butterscotch chips are uber sweet and powerful and need balance. So I told him once I was better I would show him how to make a delicious butterscotch cookie.
I used my Best Ever Monster Cookies recipe – and just changed out the M&M’s for butterscotch chips and they turned out to be cookie perfection. So now that we have made these, my kids are loving butterscotch chips too – my hubby has started something. They are excited to try butterscotch chips in other things as well now too. I can’t wait to whip up a batch of Butterscotch Banana Muffins – I love the combination of banana and butterscotch.
With teacher appreciation week coming up – I plan on making these cute little jars with Oatmeal Butterscotch Cookie Mix in them, making a perfect gift for all those hard-working teachers. While I do like butterscotch, I love oatmeal more. So while we will still make these, I think I will be alternating them with Old Fashioned Iced Oatmeal Cookies and The Best Gluten-Free Oatmeal Cookies (as we think Jersey our daughter might have a sensitivity to gluten).
Grab a glass of milk and get ready to devour 1, 2 or 5 of these Chewy Oatmeal Peanut Butter Butterscotch Cookies. Enjoy! XOXO San
How to make Chewy Oatmeal Peanut Butter Butterscotch Cookies?
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl beat together butter and peanut butter until well combined. Add brown sugar, granulated sugar, and vanilla and beat until smooth.
Beat in eggs.
Add honey and baking soda and mix in. Stir in oats and butterscotch chips.
Use a cookie dough scooper to put on ungreased cookie sheet. Bake for 12 minutes.
Do not over bake.
These cookies are flat and chewy – take them out at 12 minutes, cool on the pan for a few minutes then remove from pan and enjoy!
Find my other cookie recipes HERE.
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Chewy Oatmeal Peanut Butter Butterscotch Cookies
- 1/2 cup butter
- 1 1/2 cups peanut butter
- 1 1/2 cups packed brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon honey
- 2 teaspoons baking soda
- 4 1/2 cups rolled oats
- 11.4 ounce bag butterscotch chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl beat together butter and peanut butter until well combined. Add brown sugar, granulated sugar, and vanilla and beat until smooth.
- Beat in eggs.
- Add honey and baking soda and mix in. Stir in oats and butterscotch chips.
- Use a cookie dough scooper to put on ungreased cookie sheet. Bake for 12 minutes.
- Do not over bake.
- These cookies are flat and chewy - take them out at 12 minutes, cool on the pan for a few minutes then remove from pan and enjoy!