Finally, we can eat a guilt free Oatmeal Butterscotch Cookie. Made with real-food ingredients and homemade butterscotch chips, we don’t have to worry about hydrogenated oils or empty calories. These are so good for us, we could almost eat them for breakfast. Well, except that the butterscotch chips add extra sugar – which is maybe not the best way to begin our day. Shucks.
What if we eat them for breakfast with scrambled eggs?
Okay. I’ll stop.
Oatmeal Butterscotch Cookies
3/4 cup melted butter
1 1/4 cups sucanat or brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon baking soda
2 cups rolled oats
1 1/2 cups whole wheat flour (I use freshly ground hard white wheat flour)
1 cup Homemade Butterscotch Chips
In a large mixing bowl, stir together melted butter and sucanat. Add egg, baking powder, vanilla and baking soda. Stir in oats and flour until the dough is well combined. Fold in butterscotch chips.
Drop by the teaspoonful onto a cookie sheet. Bake in a 375° oven for 10-12 minutes or until cookies are golden brown.
If we drink a big glass of milk with our scrambled eggs, fruit and Oatmeal Butterscotch Cookies – then could we count it as breakfast?
No really. I’ll stop.
Share your opinion! For breakfast or not for breakfast?? :)
I’m gonna be dreaming about these tonight.
Nan Bixby says
Of course for breakfast!! Or anytime…now you have me hungry!
Amber J. says
My mouth is watering…love, love, love anything butterscotch! Breakfast?…Why not?
I’m curious… do the chips hold their shape during baking like storebought chips, or do they melt to nothing? Not that it makes a huge difference :)
These chips didn’t seem to melt down to nothing in the cookies too badly anyway. I thought they tasted like little bites of awesome candy in each bite of the cookie!
Cathy @ Chief Family Officer says
Ever since I saw the butterscotch chips recipe, I’ve been dreaming about making a rich butterscotch pudding – a while back, we had something like (called a budini, maybe?) at Mario Batali’s restaurant Mozza here in Los Angeles. My husband thought it was just divine. So THANK YOU for that recipe (and this one too – go for it for breakfast! it can’t be worse for you than toast with butter and jam, especially with fruit on the side).
Amanda @ Mommy's Idea Book says
Oh wow! I really didn’t need to see these at 11 pm. I’m going to have to add these to my plan for tomorrow. Maybe I can have them for breakfast day after tomorrow. :)
Oh, wow,these look fabulous, especially the homemade butterscotch chips. Can’t wait to try this recipe–thank you for sharing! :)
You have to ask? Of course…by all means eat the for breakfast. If you have more than one or two, you will not need the other stuff too!
I think these would be fine for breakfast. Course at our house the rule is you can have cake for breakfast the day after your birthday, so maybe my vote doesn’t count. Wish I had this recipe last week before my guy entered oatmeal cookies in the county fair, pretty sure they would have earned a purple ribbon!
Heck ya sister!
I’m curious about them melting too? I’ve tried your chocolate chips in cookies but they melted so the cookie was just delicious goo. It appears from your pictures that they don’t affect the cookie much even if they do melt, and I’m sure you wouldn’t steer us wrong. They look incredibly delicious either way. I’d love to try the chips in your granola bars – my kids just devour those.
I’d say these butterscotch chips don’t melt down as badly as the homemade chocolate chips do, although they do melt somewhat. It kind of makes it seem like CANDY deliciousness in every bite of these cookies!! :)
I’m all for that! Thanks Laura!
I need to eat dairy free- so can I replace coconut oil? Wonder how they will taste…not so buttery I bet.
You could try coconut oil instead of butter – I’m wondering even about using palm shortening to keep them a little softer?
Lindsay S says
With this post…and it’s “oatmeal cookies for breakfast” informal poll…you’ve officially become my favorite blogger! I vote yes, but I don’t have kids (if I did, I’d probably still vote yes) and I eat oatmeal for breakfast every morning…this would be like that, but with more butter and butterscotch chips added :)
My son thanks you in advance from the bottom of his oatmeal- butterscotch- cookie-loving heart! (Well, he would if he knew I just printed these recipes :D )
As far as breakfast… My dad would have a cookie and milk for a morning snack, so why not with breakfast?? : )
And, Laura, is it COOL in Nebraska too?? I love a sunny 58*F morning!!!
YES! It is so cool and lovely this morning. I’m totally going to bake all day! (well, maybe not all day – I do have to do some other things too…)
I have been waiting (with bated breath) to try these ever since you first posted the chips last week! Thanks so much!
I have been known to serve cookies (or cake, or pie) and milk for b’fast! We serve b’fast for dinner sometimes, why not dessert for b’fast?! Especially when we’ve made it with healthy ingredients. There, I justified it for you!
I would serve just about everything you make for breakfast!
Yay! I’d missed the chip recipe last week while away, and am so excited about these – as is my soy-allergic husband who hasn’t had a butterscotch oatmeal cookie in a looooong time! Thanks! :)
Definitely a breakfast item. Wonder how they would taste with macademia nuts added? Or walnuts? Need to make me some butterscotch chips real soon.
I think it would be an excellent breakfast treat. Sugary, yes…but still way better than 99% of the pastries and sugary cereal marketed for breakfast. Yum! We love love love your breakfast cake and the sausage pancake muffins, too
I have been waiting on this recipe since you mentioned it last week! I have a son who LOVES buttterscotch and I cannot wait to make these cookies for him! Thank you for sharing such yummy recipes!!!!!
I was TOTALLY sitting on the couch last night craving oatmeal cookies. I can’t wait to try these tonite with the butterscotch twist. I might even add some golden raisons.
How about this: Skip the flour and baking soda and just make these as superfun oatmeal cereal? Then you could have them for breakfast – they just wouldn’t look like cookies. (I’m trying to help you out).
An after breakfast dessert! :)
Those look smack your momma good!!!
I have a batch of these in the oven RIGHT NOW! I don’t have coconut oil for the chips, so I used all butter and I probably should have cut back about 1-2 TBL because it took a bit to fully mix while making the chips and they do seem softer than I think they should be. They sort’ve disappeared when I folded them into the batter….a little, not bad. I don’t care though…they’ll be awesome anyway!!
oh yeah, these are amazing…my chips did melt out on a few, but on most you got the wonderful candy bites!
hi Laura! I’m looking forward to trying these cookies!! They look delicious. :)
Sidenote: I know you shared a recipe for brownie bites but I can’t find the post again. I used the search box and looked under the “dessert” menu but can’t find them! I have a question about the consistency of the mix. (I’ve never made brownies from scratch before!!) Should it be fudge-like before I put them in the paper cups? I’m used to brownies from a box that are more runny before baking…
I can’t wait to try these!!!
Those look so yummy!I can’t wait to try the recipe.
I don’t know. I can’t seem to get my head around the American breakfast cookies & muffins. Granted, I have come to realise that muffins in the U.S & muffins in Ireland/U.K are completely different things. Here they are very very sweet cakes, like cupcakes but with fruit in & I have made some of your muffins & they are more savoury than sweet. Those cookies are much healthier than boxed cereal I am sure but it still just feels wrong to have them for breakfast.
I am wondering do you know of any where to buy hard white wheat in eastern canada?
these cookies are fabulous. the chips did leak out at the edges of the cookies but the taste was still wonderful. for 1/2 the batch, i rolled the dough into balls and froze it. a few days later, i pulled them out of the freezer and cooked them according to the directions (i added no additional time as the first ones were a bit crispy). the freezing eliminated the chip “leakage.” they were perfect. not quite as flat and the chips were intact. from now on, i’ll freeze the dough before cooking.
Question . . .why melt the butter instead of using softened butter? Only asking because my cookies spread so much and turned out so “lacey” you could see through ’em! I’m going to try softened butter next time (unless you’ve found out why it wouldn’t work) and will also try Stephanie’s idea of freezing (or at least chilling) the dough next time. Other than that, these were wonderful — although I admit I added extra chips (how can one cup possibly be enough??). We now have butterscotch cookies at our house again! Oh yeah . . .!
I melt the butter because I’m lazy, but I’ve not had trouble with these being too thin. You may want to add a little more flour. OR, you could do as you suggest and simply soften the butter. :)
These look amazing but I do have one question. If shopping at Whole Foods for flour, would I buy regular whole wheat or whole wheat pastry flour?
Thanks for letting me know–
Here’s a post I just wrote explaining some of this: https://www.heavenlyhomemakers.com/what-kind-of-wheat-flour-is-best
I use regular whole wheat flour for these cookies (freshly ground from hard white wheat), but you can also use ww pastry flour and be fine!
Oh, these turned out horribly bad :( My dough was just flaky oatmeal and then my cookies spread so thin. I will try this again soon b/c your pictures look DELISH! Btw the chips turned out wonderfully. Those babies will stay in the fridge…if I can keep my hands off!
I tried to make these into Oatmeal Raisin cookies, by substituting raisins for the butterscotch chips. FAIL!! The dough was SO crumbly, and I had to squeeze the dough together to get them to halfway stick together on the pan. They didn’t change shape at all when they baked, and the raisins on the top were burnt. Anyone know what I did wrong???
[email protected] says
Laura thought that next time you may want to try less flour and maybe adding
an extra egg. It is possible that it is because she uses fresh ground
flour…hope it works out next time!
These cookies are heavenly!!! Definitely would eat them for breakfast (or lunch or dinner)!!
These cookies definitely turn out better for me with an extra egg…what a difference freshly ground flour must make!
Chris Henson says
Made these today but used white chocolate chips, craisins and walnuts! Sooo good!
I made these today with the homemade butterscotch chips….WOW! I was lazy and pressed the mixture into a 9×9 pan and baked for 20 mins. I also added walnuts.
Meredith P. says
Making these tonight for a friend who just had a baby–since oatmeal is great for milk supply. I’m subbing in chocolate chips because chocolate is also good for milk supply (or at least that’s how I remember it! lol). Oatmeal chocolate chip cookies were my FAVORITE food when I was starting to nurse my last little one, but I was still using the bags of cookie mix at that time. I was SOOOOOOOO glad to find this recipe so that I can bring food that I feel good about sharing with a sweet growing family. :) Thanks!!!
Unfortunately I had the same crumbly dry problem, even with two eggs and some coconut oil. Will try it with less flour next time because they I’m sure they’ll be delicious!
Rachael Cochrane says
I used my own fresh ground whole wheat flour and subbed in a small amount of ground flax (2 tbsp) for oats (i used 2 tbsp less oats). Unfortunately this recipe was incredibly dry. I think it needs 2 full sticks of butter. I also added an extra egg and it was still dry. The flax wouldn’t have caused that much of a loss. Perhaps your whole wheat white flour isn’t as dense? Maybe it’s more airy being fresh ground… And recipe testers may want to subtract 1/2 c. and add in more as needed.