Butterscotch Oatmeal Cookies

It’s cookie time!

I have had some butterscotch chips in my cupboard for quite some time just waiting to be used, so I decided upon a Butterscotch Oatmeal Cookie.  I wanted these cookies to have a lot of texture and lots of bits of goodness in every bite so I added some walnuts and flaxseeds in with the oats and butterscotch chips….Just a side note, every time I type butterscotch, I type it like butterschotch, sigh.

These little gems came out tasting great and were full of flavour.   They have made it into my top 5 cookie list, and will be making some repeat appearances.


Butterscotch Oatmeal Cookies

¾ cup butter

¾ cup brown sugar

½ cup granulated sugar

2 tsp vanilla

2 tbsp water

1 egg

1 cup flour

¾ tsp baking soda

1 tsp cinnamon

2½ cups rolled oats

1 tbsp flaxseeds

1 cup butterscotch chips

½ chopped walnuts

1.  Preheat oven to 350º.  Cream together butter and the 2 sugars.  Mix in water, egg and vanilla.

2. In a separate bowl, mix together flour, baking soda and cinnamon.  Combine wet and dry mixtures.

3.  Stir rolled oats, flaxseeds, butterscotch chips and walnuts into the mixture.

4.  Drop spoonfuls onto a greased cookie sheet.  Bake for 12-15mins.

Makes about 4 dozen

Peanut Butter Oatmeal Cookies

These Peanut Butter Oatmeal Cookies are thin little chewy treats.  To get these right, keep a close eye on them as they bake, as there is a fine line where they cross over from chewy to crispy and either way they taste good, but chewy is just better.  The peanut butter in them will still be really soft when you remove them from the oven and make you think they are not done, but they will set as they cool.  I found 12 mins to be just enough in my oven.

Peanut Butter Oatmeal Cookies 

½ cup butter, softened

1 cup packed brown sugar

1 large egg

½ tsp vanilla extract

½ cup smooth peanut butter

2 cups rolled oats

½ cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1.  Preheat oven to  375°.  Cream butter and sugar.  Beat in the egg.  Stir in vanilla extract and peanut butter.

2.  Mix together dry ingredients and stir into wet ingredients.

3.  Shape into small balls and place onto an ungreased cookie sheet, they will expand quite a bit so leave room.  Bake for 12-15 mins.

Makes about 3 dozen

Oatmeal Raisin Cookies

Alright, so I revisited oatmeal cookies. After the last debacle I was apprehensive, but I was determined to get them right as they were my favourite style of cookie that my mom made. Raisins were used instead of chocolate chips this time as Richard hates chocolate (crazy I know). One thing I did different this time, other than totally mess up the butter and flour ratio ;), is made the balls/drops a lot smaller as I found that oatmeal cookies really spread out when baking.  The recipe I used is a Grandma Linda original, right off the index card 🙂

Good so far…..

Success!!! And so very good!



Oatmeal Raisin Cookies

¾ cup butter, softened

¾ cup brown sugar

½ cup white sugar

1 egg

2 tbsp water

2 tsp vanilla

1 cup flour

¾ tsp baking soda

1 tsp cinnamon

3 cups rolled oats

1½ cup raisins


1.  Cream butter, brown sugar and white sugar together.  Beat in egg, water and vanilla.

2.  In a separate bowl mix together flour, baking soda and cinnamon.  Stir  2 mixtures in together.

3.  Add rolled oats and raisins into mixture.

4.  Roll into small balls and place on a greased cookie sheet.  Bake at 350º for about 12-15 minutes.

Makes about 4 dozen