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Whole Wheat Oatmeal Butterscotch Cookies

August 9, 2011 by Laura 51 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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?

And fruit.

Okay. I’ll stop.

Oatmeal Butterscotch CookiesYum

3/4 cup melted butter
1 1/4 cups sucanat or brown sugar
1 egg
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?? :)

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Filed Under: Desserts, Recipes Tagged With: butterscotch chips, healthy, homemade, sucanat, whole wheat

Comments

  1. DorthyM says

    August 9, 2011 at 8:54 pm

    I’m gonna be dreaming about these tonight.

    Reply
  2. Nan Bixby says

    August 9, 2011 at 8:57 pm

    Of course for breakfast!! Or anytime…now you have me hungry!

    Reply
  3. Amber J. says

    August 9, 2011 at 9:11 pm

    My mouth is watering…love, love, love anything butterscotch! Breakfast?…Why not?

    Reply
  4. Miriam says

    August 9, 2011 at 9:26 pm

    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 :)

    Reply
    • Laura says

      August 10, 2011 at 7:16 am

      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!

      Reply
  5. Cathy @ Chief Family Officer says

    August 9, 2011 at 9:26 pm

    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).

    Reply
  6. Amanda @ Mommy's Idea Book says

    August 9, 2011 at 9:28 pm

    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. :)

    Reply
  7. Julie says

    August 9, 2011 at 10:00 pm

    Oh, wow,these look fabulous, especially the homemade butterscotch chips. Can’t wait to try this recipe–thank you for sharing! :)

    Reply
  8. Lori says

    August 9, 2011 at 10:07 pm

    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!

    Reply
  9. Lyndsay says

    August 9, 2011 at 10:27 pm

    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!

    Reply
  10. Brooke says

    August 9, 2011 at 10:42 pm

    Heck ya sister!

    Reply
  11. Hannah says

    August 10, 2011 at 6:03 am

    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.

    Reply
    • Laura says

      August 10, 2011 at 7:17 am

      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!! :)

      Reply
      • Hannah says

        August 10, 2011 at 4:52 pm

        I’m all for that! Thanks Laura!

        Reply
  12. Colleen says

    August 10, 2011 at 6:20 am

    I need to eat dairy free- so can I replace coconut oil? Wonder how they will taste…not so buttery I bet.

    Reply
    • Laura says

      August 10, 2011 at 7:18 am

      You could try coconut oil instead of butter – I’m wondering even about using palm shortening to keep them a little softer?

      Reply
  13. Lindsay S says

    August 10, 2011 at 6:32 am

    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 :)

    Reply
  14. melanie says

    August 10, 2011 at 7:02 am

    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!!!

    Reply
    • Laura says

      August 10, 2011 at 7:19 am

      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…)

      Reply
  15. Carolyn says

    August 10, 2011 at 7:17 am

    I have been waiting (with bated breath) to try these ever since you first posted the chips last week! Thanks so much!

    Reply
  16. Barbara says

    August 10, 2011 at 8:24 am

    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!

    Reply
  17. Kristi says

    August 10, 2011 at 9:34 am

    I would serve just about everything you make for breakfast!

    Reply
  18. Kate says

    August 10, 2011 at 9:51 am

    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! :)

    Reply
  19. Rhoda says

    August 10, 2011 at 9:55 am

    Definitely a breakfast item. Wonder how they would taste with macademia nuts added? Or walnuts? Need to make me some butterscotch chips real soon.

    Reply
  20. Jenny says

    August 10, 2011 at 9:55 am

    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

    Reply
  21. Debbie says

    August 10, 2011 at 11:24 am

    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!!!!!

    Reply
  22. Jill says

    August 10, 2011 at 12:13 pm

    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).

    Reply
  23. Amanda says

    August 10, 2011 at 12:54 pm

    An after breakfast dessert! :)

    Reply
  24. McKinsey says

    August 10, 2011 at 2:47 pm

    Those look smack your momma good!!!

    Reply
  25. Charity says

    August 10, 2011 at 4:33 pm

    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!!

    Reply
    • Charity says

      August 10, 2011 at 6:00 pm

      oh yeah, these are amazing…my chips did melt out on a few, but on most you got the wonderful candy bites!

      Reply
  26. Elaine says

    August 11, 2011 at 10:16 am

    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…

    Reply
  27. Pam says

    August 11, 2011 at 1:04 pm

    I can’t wait to try these!!!

    Reply
  28. Stefanie says

    August 11, 2011 at 4:07 pm

    Those look so yummy!I can’t wait to try the recipe.

    Reply
  29. Nicola says

    August 15, 2011 at 2:49 am

    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.

    Reply
  30. kelly says

    August 15, 2011 at 6:08 pm

    I am wondering do you know of any where to buy hard white wheat in eastern canada?

    Reply
  31. stephanie says

    August 22, 2011 at 6:07 pm

    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.

    thanks!

    Reply
  32. Trudi says

    August 31, 2011 at 4:37 pm

    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 . . .!

    Reply
    • Laura says

      September 21, 2011 at 2:35 pm

      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. :)

      Reply
  33. Rue says

    September 28, 2011 at 5:17 pm

    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–

    Reply
    • Laura says

      September 29, 2011 at 6:41 am

      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!

      Reply
  34. Jamie says

    October 13, 2011 at 10:29 pm

    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!

    Reply
  35. Annie says

    October 19, 2011 at 7:16 pm

    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???

    Reply
    • [email protected] says

      October 26, 2011 at 9:00 am

      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!

      Reply
  36. Kelsey says

    May 12, 2012 at 1:27 pm

    These cookies are heavenly!!! Definitely would eat them for breakfast (or lunch or dinner)!!
    YYUUMM!!!

    Reply
  37. Katie says

    November 14, 2012 at 11:25 am

    These cookies definitely turn out better for me with an extra egg…what a difference freshly ground flour must make!

    Reply
  38. Chris Henson says

    December 28, 2012 at 12:40 pm

    Made these today but used white chocolate chips, craisins and walnuts! Sooo good!

    Reply
  39. Juliamom42 says

    July 5, 2013 at 6:35 pm

    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.

    Reply
  40. Meredith P. says

    June 19, 2014 at 11:36 am

    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!!!

    Reply
  41. KB says

    January 29, 2017 at 8:44 pm

    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!

    Reply
  42. Rachael Cochrane says

    May 22, 2019 at 1:54 pm

    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.

    Reply

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