Sweet & Salty Butterscotchies:

Rich toffee, butterscotch flavour complemented with a peanut flavour and another punch of butterscotch flavour from the butterscotch chips. This sweet cookie is sure to be a crowd pleaser.



3/4 Cup (170 Grams) Unsalted Butter, softened

3/4 Cup (155 Grams) Brown Sugar

3/4 Cup (150 Grams) Granulated Sugar

2 Teaspoon Vanilla

2 Teaspoons of Light Cream

2 Tablespoons (28 Grams) Nut Butter (almond, peanut or cashew butter)

2 Eggs

1 Teaspoon Baking Soda

1/2 Teaspoon Cinnamon

1 1/4 Cup (165 Grams) Flour

1/4 Teaspoon Salt

3 Cups (270 Grams) Quick Cooking or Thick Rolled Oats

300 Grams Butterscotch Chips


  1. Preheat oven to 165C/330F and line cookie sheet with parchment paper
  2. Either by hand or with a stand mixer paddle attachment, beat butter until creamy. Add both sugars, nut butter, cream and vanilla and beat until light and fluffy
  3. Beat in eggs 1 at at time until combined.
  4. Gently fold all dry ingredients, oats and butterscotch chips. (do not overmix)
  5. Scoop on to cookie sheet using a cookie scoop. (with a 1 1/2 Tablespoon scoop, these cookies are ready in 11 minutes).
  6. Bake in oven until cookies develop a golden brown colour and crisp around the edges. Start checking after 7 minutes.
  7. Remove from oven and cool on wire rack for 20 minutes. Store in air tight container.
  8. Enjoy

Baking Tip: if butterscotch chips are not available in your region, you could use equal amount chocolate chips instead

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