Brown Butter Oatmeal Butterscotch Cookies

Published 5/8/2023 • Updated 11/5/2024

Ultimate Butterscotch Oatmeal Cookies

IMO, there is nothing better than a good, hearty oatmeal cookie. I eat them for dessert, I eat them for breakfast, and I eat them for snacks. Heck, I always have a bag of cookies in my freezer for emergencies. These butterscotch oatmeal cookies are made with brown butter and there is no flour involved! These are a spin-off of our famous peanut butter oatmeal cookies but are made with a milder nut butter –> almond butter.

Featured Ingredients

This oatmeal butterscotch cookie recipe is made with basic ingredients that you probably already have! Elevated with brown butter A perfect freezer cookie

Quick-cooking oats: no flour is needed in these cookies! Make sure to buy quick oats instead of rolled. Brown butter: we’re taking things up a notch by browning our butter for a hint of toffee flavor. Brown sugar and maple syrup: sugars required for these cookies include light brown sugar and maple syrup. Almond butter: since there is no flour in this recipe, almond butter really helps bind the dough together. Feel free to wap for cashew or peanut. Butterscotch chips: what would butterscotch oatmeal cookies be without the butterscotch chips?

Top Tips for Perfect Oatmeal Butterscotch Cookies

Use quick-cooking oats: while we’ve tested this recipe with both quick cooking and rolled oats, we recommend quick-cooking oats as your dough will stay together better. Chill the dough: chilling the dough will prevent the cookies from spreading too much while baking. Slightly pat down cookies: we suggest slightly patting down the cookie dough balls to prevent the dough from doming. Let cool completely: we recommend letting the cookies cool completely, before handling/eating so that they don’t break apart. Remember, they are flourless so they need the cool time to set.

Variations

Use a different chip: not a butterscotch fan? Try using chocolate chips, white chocolate chips, or even peanut butter chips. Use a different nut butter: try this recipe with cashew butter or peanut butter. Use a different extract: mix things up a bit and try almond or coconut extract!

Storage

Counter: store these cookies in an airtight container on the counter for up to 3-5 days. Freezer: store these cookies in an airtight container in the freezer for up to 3 months.