Oatmeal Butterscotch Cookies

Once again it’s late Sunday night and I’ve left this blog post until the last minute. Was I glued to my tv for the past four hours watching the Patriots lose? No. My Sunday nights are meant for Sir Matthew Crawley and the rest of the cast of Downton Abbey. It’s much less stressful and much more enjoyable than any football game. I can’t even look at any social media outlet right now because the entire city of Boston is in a serious state of depression after the Pats lost. Good thing my coworkers can eat their feelings tomorrow with these delicious butterscotch oatmeal cookies.

I was going to attempt to make some cookies earlier today with toasted hazelnuts but after I burned the bejesus out of the hazelnuts, these butterscotch cookies were a good Plan B. I am really becoming a fan of experimenting with pudding in my cookies now. I thought oatmeal and butterscotch might be a good combination too since I don’t really associate butterscotch going well with sea salt. These turned out surprisingly well and even got the thumbs up of my personal live-in taste tester.



  • 1 cup (2 sticks) of butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1 package instant butterscotch pudding
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1/2  teaspoon salt
  • 3  cups oats (quick or old fashioned, uncooked)
  • 1 package of butterscotch chips

Step 1: Preheat the oven to 350 degrees. Cream together butters and sugars. Add in vanilla and eggs and mix well.

Step 2: Add in the dry container of butterscotch pudding mixture and mix until well incorporated. (for the record, this manicure has lasted over a week.)


Step 3: Sift together the flour, baking soda and salt and mix into the wet ingredients. Add in the oats and butterscotch chips and mix well.

Step 4: Using a cookie scoop, place even-sized balls of dough on a sil-pat or parchment-lined cookie sheet. Bake at 350 degrees for about 8 to 10 minutes or until lightly golden brown.


I don’t know exactly what the pudding does to these cookies, but they are soft and chewy and absolutely delicious. I need to make some more recipes with butterscotch chips because I love the flavor of them especially when they are hot and melty right out of the oven. At least for the coworkers that decide not to take the floating holiday tomorrow, there will be something delicious to look forward to. And for those not going to the office tomorrow, this is just one more thing to cry about missing out on, on top of the Pats loss. Too soon?