Butterscotch Blondie Oatmeal Cookies

Oatmeal cookies laced with butterscotch chips, walnuts and brown sugar to give them that “blondie” flavor.

My oven is old. As in 25. Why should you care? Well, if you bake these cookies chances are they won’t look the same as mine. Suffice it to say that every batch I baked looked completely different.

Some were thick, some were thin, some had craggy edges, some had craggy middles. It all depended on what mood my stubborn oven was in at the moment. Even a silpat was no help.

Taste wise it didn’t affect the cookies at all. Not a single bit. All of them were soft, chewy, and sweet with crunchy edges and outstanding butterscotch flavor.

I know this because I sampled some of every batch. You know, for quality control. I couldn’t very well share them without knowing for sure if they were good enough. That wouldn’t be good food blogger practice.

So all those cookies I ate were for your sake.

You’re welcome.

Butterscotch Blondie Oatmeal Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: about 3 dozen cookies

Oatmeal cookies laced with butterscotch chips, walnuts and brown sugar to give them that "blondie" flavor.


1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
2 cups butterscotch chips (11 ounces)
1 cup walnuts, rough chopped


  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment beat the butter with both sugars together on medium-high speed until light and fluffy 3-4 minutes. Turn mixer to low and beat in eggs one at a time, beat in vanilla.
  3. In a medium mixing bowl sift together the flour, baking powder, cinnamon, and salt. With mixer on low, slowly beat in the flour mixture.
  4. Turn off mixer and add the oats, butterscotch chips, and walnuts all at once. Beat on slow until just combined.
  5. Line 2 baking sheets with parchment paper. For small cookies drop by rounded teaspoonful: for a larger cookie use a small ice-cream scoop or a tablespoon to drop 2-inch mounds of dough: flatten slightly with a damp hand. Bake for 10 to 15 minutes, depending on size until lightly browned just around the edges.
  6. Let the cookies cool 5 minutes on the sheets then transfer to wire racks to cool completely. Store in air-tight containers in a cool place up to 5 days.


Adapted from Ina Garten


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