Oatmeal Coconut Butterscotch Cookies

Wednesday, November 25

It feels as though my kitchen is cookie central at the moment. My oven is pushing out batch after batch of bars and drop cookies and cut-outs. The smell is comforting but it's almost too much of a good thing. Luckily, given my lackluster running routine, I am making these for friends and family. I'm trying to fatten everyone else up so I won't feel as guilty every time I see my running shoes glaring at me beneath the jeans I threw over them (which are now a bit too snug).
This was the first time I have ever made 'Scotchies'. In fact, I had never even tried them until now. They looked good and I have never refused a cookie before but I was worried that they would be dry and maybe on the 'too sweet' end of the cookie spectrum. But these turned out to be much better than I had anticipated.
Texture is important to me when it comes to food. What I loved about these was their lumpy, bumpy, chewy, pulley centers. The oatmeal gave them a nice sturdy base while the coconut pulled the dough apart enough to allow the butterscotch chips to melt into the tiny nooks. I used unsweetened coconut because butterscotch is sweet enough on it's on. As usual, I added extra salt. It really enhanced all the flavours and prevented the cookies from tasting like a mouthful of sugary oatmeal. The cinnamon is also a lovely addition. It's role is understated but it gives a light, dusting of soft spice.
These were also very easy to throw together which makes them perfect for cookie exchanges!

Oatmeal Butterscotch Cookies
( adapted slightly from Baking Bites )
* printer friendly Recipe *
  • 3/4 cup of butter (at room temp.)
  • 3/4 cup of granulated sugar
  • 3/4 cup of tightly packed light brown sugar
  • 2 eggs
  • 1 tsp. of vanilla
  • 1 1/4 cups of all-purpose flour
  • 1 tsp. of baking Soda
  • 1 tsp. of coarse sea salt
  • 1/2 tsp. of ground cinnamon
  • 3 cups of rolled oats
  • 1 1/4 cups of butterscotch chips
  • 1 1/2 cups of shredded, unsweetened coconut


In a medium bowl, whisk together the flour, baking Soda, salt, and ground cinnamon. Set aside.

In a large bowl, beat the butter until it is creamy. Add both sugars and beat for about 2 minutes until the sugars are incorporated into the butter. Add the eggs one at a time, beating for one minuter after each addition. Scrape down the sides of the bowl. Gradually add the flour mixture and beat on low until all the flour streaks have disappeared With a large wooded spoon or rubber spatula, stir in the oats, butterscotch chips and coconut. Cover and refrigerate for 1 hour.

Preheat the oven to 350F. Line baking sheets with parchment paper.

Measure one well rounded tablespoonful for each cookie and allowing about 1 inch between them. Bake for 9-10 minutes until the edges start to brown. The cookies will still be soft in the center so allow them to sit on the sheets for about 5 minutes before removing them.


  1. Oh, these are lovely. I'm all about texture, especially in a cookie. LOVE the oatmeal, coconut combo. I'm in the mood to bake cookies, so these are bookmarked.
    Happy Thanksgiving!

  2. Stealing this recipe right now, going to make right now, thank you right now! Love your blog by the way...I need to catch up drastically on mine! Hopefully by the end of the weekend! Happy Thanksgiving and thanks for the recipe!

  3. Oatmeal scotchies are just one of the best. I just discovered them myself last year.

  4. My daughter made these last night. Very good!
    She recommends rolling each tablespoon in a ball and then flattening slightly after placing on cookie sheet to bake.
    We will definately make again.

  5. Great recipe but directions neglect to reference adding the coconut. We added it when we added the chips and oatmeal.
    Came out just fine.

  6. Hi Anon,
    I'm so sorry that I forgot to mention when to add the coconut! Thanks for bringing it to my scattered attention. :D
    I'm so happy to hear that they turned out for you!!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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