This post may contain affiliate links
If you’re looking for a no fuss but delicious dessert, you need to make these Oatmeal Butterscotch Cookies! I LOVE oatmeal cookies, they are a longtime favorite (if you haven’t noticed from my previous oatmeal cookies recipes) and what you might not know is that I also love butterscotch. It was kind of a surprise to me that it took me this long to create these cookies however here we are! I have been experimenting with this recipe for quite some time and when I first started attempting this cookie I was not making it with protein. Then I thought – I adore high protein desserts, I kind of feel like they are super counterproductive otherwise. If I’m gonna have dessert – make it healthy!!
That’s where my favorite Botanica Protein Powder comes into play. Cookies, and well sweets in general are a weakness of mine. I can never seem to stop at one so knowing that I always try to make mine a little on the healthier side. You all know how much I love protein and I especially love high protein desserts. I truly love this protein powder for baking, it just blends in so seamlessly and the flavor actually enhances the recipe, rather than needing to mask it. I’ve used Botanica in countless dessert recipes (including my Chocolate Buttercream Cake) and it just makes sense! These cookies are no exception! They are so easy to make, you don’t need to chill the dough and they make the house smell incredible! Chewy, soft, buttery, and packed with protein what more could you want from a cookie?
I love cookies. It’s a weakness. And let’s be real—I can never stop at just one. That’s why I try to make mine a little healthier while still being absolutely delicious. Adding Botanica protein powder to these cookies is what takes them from delicious to delicious AND nutritious! If you’re a fan of oatmeal cookies you’re going to love these. They’ve got the perfect chewy texture, crisp edges, and that rich, buttery butterscotch flavor we all love. And because I loathe having to chill cookie dough, I made sure these are no-chill, no-fuss, and quick to bake.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the coconut oil, egg, brown sugar, and vanilla extract until smooth.
In a separate bowl, whisk together the oat flour, gluten-free oats, Botanica protein powder, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring until just combined. Fold in ¾ of the butterscotch chips.
Use an ice cream scoop or cookie scoop to portion out the cookie dough. Roll each dough ball in sesame seeds for extra crunch. Place the dough balls on the baking sheet, spacing them 2 inches apart. Lightly flatten each one and press the remaining butterscotch chips on top.
Bake for 12-14 minutes, until the cookies are golden brown and slightly crisp on the edges.
Let the oatmeal butterscotch cookies cool completely before storing (if they last that long!).
These oatmeal butterscotch cookies are easy to freeze. If you want to freeze the dough, scoop it into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a zip-top bag and store them in the freezer for up to three months. If you prefer to freeze baked cookies, let them cool completely before placing them in an airtight container and freezing for up to three months. When you’re ready to enjoy, simply let the cookies thaw at room temperature or reheat them in a 350°F oven for a few minutes to restore that fresh-from-the-oven texture!
To keep your oatmeal butterscotch cookies fresh you can put them in an airtight container for up to five days at room temperature. If you want them to last longer, store them in the fridge for up to two weeks.
From one oatmeal cookie fanatic to another (assuming you are!) these cookies are amazing. You’ll absolutely fall in love with these soft and chewy oatmeal butterscotch cookies for so many reasons! They are high in protein and gluten-free, thanks to Botanica protein powder and oat flour, making them a more nutritious option without sacrificing flavor. Their crispy edges and a tender center are to die for. The combination of butterscotch chips and flaky sea salt creates an irresistible sweet-and-salty bite. Best of all, there’s no chill time required, so you can whip up a batch in under 30 minutes and enjoy them fresh out of the oven!
If you love these oatmeal butterscotch cookies, try these next:
Food Photographer and Recipe Developer based in Toronto, Canada.
Join my mailing list!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.
4 Responses
These look so delicious- I’m gonna make them today – can’t wait to try them
These look delicious-I’m gonna make them this afternoon-can’t wait to try them
Just made them and they look perfect. Husband gave a thumbs up too. I used a combo of butterscotch and vanilla chips since that’s what I had on hand. I love rolling them and the sesame seeds and I added a few flax seeds in there as well.
Hey Julie, love that you were able to adapt the recipe to fit what you had on hand, the addition of flax seeds must have been wonderful! Thanks so much for taking the time to rate and reivew 🙂