Salted Butterscotch Oatmeal Cookies

My goodness do I love these cookies. These are an old favorite - a recipe I've actually posted before. But since those photos were old and I've tweaked the recipe just a bit, and since some of you are new 'round these parts, I thought I'd share these legendary cookies once again.

Plus it gave me an excuse to make/ eat some. Which is an opportunity I refuse to refuse.

These are super chewy, and super sweet with a healthy sprinkle of course salt that somehow makes the butterscotch even more delicious. And even though there's a full cup of sweetened coconut in these bad boys, don't be fooled. They taste very little like coconut, but the sweetness and slight crunch make it all the more delectable.

Salted Butterscotch Oatmeal Cookies

Makes: 30 Cookies | Cook Time: 15 Minutes | Oven: 325


  • 1 Cup Butter, room temperature
  • 1 Cup Dark Brown Sugar, packed
  • 1/2 Cup Granulated Sugar
  • 2 Eggs
  • 1 Tablespoon Vanilla
  • 1 1/4 Cups All Purpose Flower
  • 1/2 teaspoon Baking Soda
  • 1 tsp Salt
  • 3 Cups Rolled Oats
  • 1 Cup Sweetened Coconut Flakes
  • 1 Cup Butterscotch Baking Chips
  • Flakey Sea Salt for Sprinkling


  1. Preheat oven to 325
  2. In a large mixing bowl, use electric beaters to beat butter, brown sugar, and granulated sugar together for 2-3 minutes until fluffy and well combined. Slowly beat eggs and vanilla into mixture. Set aside.
  3. In a second large bowl, combine flour, baking soda, 1/2 teaspoon of salt. Slowly work into butter mixture until combined.
  4. Use a wooden spoon to fold in oats, coconut flakes, and baking chips until well combined.
  5. Using a 1 1/2 ounce cookie scoop, or approximately 1 1/2 tablespoons, scoop out dough and roll into balls. Place on parchment or silicone lined baking sheet, and cook for 12-15 minutes. Cookies should be brown around the edges but still chewy.
  6. Immediately after removing from oven, sprinkle with sea salt and wait to cool. Transfer to wire rack after 10 minutes. 
  7. Enjoy! 

And now you have it. Well I mean, you had it before. But let's not talk about that not-so-great post from two years ago. 

Happy Friday and Happy Baking! I'll be making quite a few batches of these while it's still cool enough outside to bake. 



FOODSara Morris12 Comments