Butterscotch Oatmeal Cookies
These are one of my favorite cookie recipes. The balance of the butterscotch flavor, expressed further with the addition of coconut (oil, sugar, and flour), along with the oats, creates a wonderful, less sweet, but more flavorful cookie.
While these are great cookies, they can be also used to help identify a flaw in a beer, also called an off-flavor. Some beers have Diacetyl. This off-flavor tastes like butter or butterscotch. It is a result of a beer being slow to start fermentation and bacterial infection (due to the abundance of all the sugars and fermentable in the wort) and not enough active yeast to being fermenting the beer (very common in larger beers) to take over the wort, changing the pH and omitting this flavor from the brew. While I love these cookies, I am not a fan of this off-flavor in beers. That is why I wouldn’t pair this cookie with a beer, as the parts per million or billion that might be present of this bacterial infection in the beer, will be further expressed and tasted because the threshold of tasting this flaw will be increased exponentially, depending on how you taste and what you taste.
Makes: about 4 dozen delicious cookies…
| Servings | Prep Time |
| 48 cookies | 15 minute |
| Cook Time | Passive Time |
| 13 minute | 5 minute |
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A wonderful butterscotch cookie, with a great balance of caramel, brown sugar, coconut, and vanilla, with a tender chew and delicate richness.
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- 3/4 cup butter, unsalted preferably a European Style with a higher butter fat percentage, at room temperature
- 1/4 cup oil, coconut, extra virgin
- 2 tablespoon miso, white optional
- 1/2 cup sugar, organic
- 1/2 cup sugar, light brown
- 1/2 cup sugar, coconut, Blonde
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon, Ceylon ground
- 1/2 teaspoon salt, kosher
- 2 each eggs, extra large at room temperature
- 1 teaspoon vanilla extract preferably Bourbon based
- 1/2 teaspoon coconut extract
- 3/4 cup flour, all-purpose
- 1/4 cup flour, coconut
- 1/4 cup flour, almond or cashew
- 3 cup oats, rolled
- 11 ounce butterscotch chips
- In the bowl of an electric mixer, add the butter, coconut butter, miso (if using), sugar, brown sugar, coconut sugar, baking soda, cinnamon, and salt. Beat on low speed until the butter and sugars are incorporated. Increase the speed to high for another 2 minutes, until light and airy. Add one egg at a time, beating well between each egg, and then add the extracts. Turn off the mixer and add the flours (all-purpose, coconut, and nut) and turn on the mixer for a minute to incorporate them in the sugar/butter mixture. Add the oats and a bag of butterscotch chips to the bowl and turn the mixer to low, letting cookie batter come together.
- Preheat the oven to 375˚F | 191°C. Using a sheet tray fitted with a Silpat Non-Stick Silicone Baking Mat
arrange large tablespoon size balls of cookie dough to fill a tray, 4 wide and 6 long. Place into the center of the oven and bake for 8 – 9 minutes for a chewier cookie, or 10 – 11 minutes for a crunchier cookie.
- The cookie dough will last in the refrigerator for a few weeks, so you can bake as many or few as you need… Always having fresh ones around at a drop or a sheet tray in the oven.
arrange large tablespoon size balls of cookie dough to fill a tray, 4 wide and 6 long. Place into the center of the oven and bake for 8 – 9 minutes for a chewier cookie, or 10 – 11 minutes for a crunchier cookie. Butterscotch Oatmeal Cookies Recipe Variations:
- While this cookie is perfect as the recipe describes, there are other ways to play with this cookie dough. To play with the butterscotch caramel flavor balance, I will sometimes add a tablespoon of white miso to the butter mixture, increasing the salt and umami aspects of this baked sweet good. That addition of umami adds a savory, salty caramel complexity to the mix.
- These cookies also work great as a crumbled cookie, mixed into a Vanilla Miso Ice Cream.
- Butterscotch and white chocolate chips can be also mixed, using 5 1/2 ounces of each.
Other Cookie Recipes:
