Good news everyone.  I have found the one.  The oatmeal butterscotch cookie recipe I have been searching for.  What, you haven’t also been searching for this particular brand of cookie bliss?  Well, maybe it’s just me.  In any case, it’s no secret that a dessert containing butterscotch chips is almost sure to be a winner with me – cakes, cookie bars, and more.  So you would think that combining a basic oatmeal cookie with butterscotch chips would be a simple sure way to create an awesome cookie.  As it turns out, it’s just not that simple.  I have tried at least four different recipes and variations, each time thinking that surely this time it was going to turn out right.  But something was always off – the cookies were too crisp, too thin, not chewy enough, etc.  I was getting pretty frustrated and was just about ready to give up and revisit my quest at a later date.  But fate stepped in and this recipe popped up.  It looked promising.  I tried it.  This is the one.  Case closed.

The additions of the shredded coconut and toffee bits may seem a bit odd, but I think the coconut helped achieve the perfect chewy texture and the toffee bits helped round out the flavor of the cookies.  Oatmeal cookies may not win a beauty contest anytime soon, but these are the kind that keep me finding reasons to walk past the cookie jar all day long.

Quick housekeeping note – Thanks to everyone who entered the giveaway last week.  Congratulations to Jenn B. on winning the giveaway of the black forest cupcake canvas!  Jenn wrote, “I love Sarah’s oil painting of the pomegranates! The pattern of the seeds draws my eye throughout the entire piece. I enjoy the positioning of the fruit and how the red color jumps off the simple background. Sarah’s work is really eye catching and beautiful, thanks for directing us to her site!”  Stay tuned for another giveaway early next week!


¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1½ cups old fashioned oats
¾ cup shredded coconut
½ cup butterscotch chips
¼ cup toffee bits


  • 01

    Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

  • 02

    Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.


  • These look amazing! I think butterscotch is highly underrated. Great job, Annie!

  • Sounds like a winner to me as well! Yum.

  • Mmm love these cookies!

  • jen

    i’m so glad i’m not the only searching for the perfect oatmeal butterscotch cookie recipe. you are so right, it’s not just a matter of tossing some butterscotch chips into an oatmeal cookie. i can’t wait to try these!! i’m rounding the bend toward delivery and have been using several of your recipes to stock some food in the freezer, and these will probably have to join the other cookie dough balls hanging out in there! these are my husband’s favorite cookie, also, do you think they’d hold up well enough to ship a batch to iraq? i think it takes about a week or so for him to get what i send him. thanks for another fabulous recipe, annie!

  • This is the PERFECT dessert for my dad! I know what I’m making for Father’s Day.

  • Annie

    If you stored them airtight and it really only took a week, I think they would be okay, but I think 7 days was about it before they were just not that great anymore. Edible, but their prime time is probably 3-4 days max.

  • These sounds amazing. I love the original oatmeal butterscotch combination but coconut and toffee as well? Sold! I can’t wait to try this new combination.

  • Oatmeal scotchies!! I love these cookies. I used to make the version on the back of the butterscotch chip bag all the time in high school. I haven’t had them in years – but they’re a classic, I should really try them again!

  • Allison B

    Just out of curiosity, why did you cut the original recipe in half?

  • These sound awesome Annie. I’ve only just fallen in love with oatmeal cookies since starting my blog. :)

  • These are some of my favorite cookies! So glad that you enjoyed them!

  • Butterscotch is so good, I don’t know why I hadn’t thought to put it in a cookie! Yum!

  • YES! I’ve had oatmeal butterscotch cookies before and loved the combination but the cookies were too crisp and too dry. I am so glad to now know this recipe! And coconut and toffee chips will only make it better! :)

  • These look fantastic!!

  • Annie

    Because I didn’t want that many cookies :)

  • I love this combination. I made an oatmeal and toffee cookie once and the flavors were perfect – similar to this! Love it!

  • Becky

    My exact thoughts-my Dad and Husband will LOVE these!!!

  • Did you use sweetened or unsweetened shredded coconut? thanks!

  • Paula B.

    Lots of time to bake this weekend and I know a few friends who have been pining for oatmeal butterscotch cookies, so I am looking forward to trying these. Always think the addition of coconut makes any recipe a little bit yummier.

  • Annie

    I used sweetened. I think either would be fine, but in this case I think the longer, thicker shreds of sweetened helped with the texture.

  • Kristin

    Just made these to take to a gathering over the weekend — they are soooo tasty! Wow!

  • This is my ideal cookie! All my favorite flavors! Thanks for the recipe–I can’t wait to make them.

  • I wish I had checked your blog just a little earlier! I made cranberry oatmeal cookies this morning, which turned out awesome, but the butterscotch chips and coconut sound like they would have been sooo good! Thanks for sharing, I’ll be sure to use this recipe next time!

  • These are always a favorite!

  • WOW! I need to make these right away! They look sooo good. Saving this one!

  • Danielle

    Hey Jen have you thought about sending him a biscuit called the Anzac biscuit. It’s an Aussie invention which wives use to send their husbands in world war two.

  • You’ve hit the jackpot for pleasing Dads on this one: why do men adore butterscotch so much? These look fabulous, just the right texture. Fabulous!

  • Anna

    These are my favorite cookies. My grandma always had them ready when I was visiting. I haven’t been able to find a recipie as good as hers, but I’m always looking. I can’t wait to try these!

  • These look delicious! I’ll have to try them sometime.

  • Aj

    Just made some oatmeal scotchies last week…added orange zest along with toasted coconut, they were amazing.

  • Yet Another Annie

    Hi Annie! Your website is terrific and I love trying your recipes.

    I just tried this oatmeal cookie recipe today. It tasted great, but part of the batch spread (and didn’t keep their shape as nicely as the ones in your photos).

    Any advice for me?

    — Annie

  • These sound like a tasty treat! Good to know my sweet tooth is alive and well at 8:30 in the morning :)

    P.S. You take beautiful pictures!

  • Annie

    If it was only part of the batch I would guess the dough wasn’t quite mixed evenly.


    These are my absolute favorite cookie ever!!! I haven’t found a recipe like the one I used to have so I will most definitely give it a go!! I made your Lemon Blueberry cupcake… and they were D-LISH!!!!!!!!!!!!!!!!! I love your blog<3

  • Kelly Dz

    The Summer Lemons Gigi apron is too cute.

  • anna maria

    so excited to see this recipe on the blog! my grandmother used to make these for me and send them for any special event in my life – birthday, the first day of school, the last day of school, and anything in between. can’t wait to make these and remember those very special cookies :)

  • Debbie

    Just made these tonight and they were CRAZY GOOD! The whole family thought they were outstanding…and I had to fight to keep them out of the dough just to get the cookies made! Thanks for a great cookie.

  • Alice

    These cookies are my dream cookies – but no matter where i look i cannot seem to find shredded coconut anywhere in Holland! Could i use dessicated instead do you think?

  • Annie

    Isn’t that the same thing? I guess I don’t know the difference.

  • Melanie

    Made these…the were AMAZING! Thanks!

  • Karen

    oh man! these look amazing. my husband doesn’t like coconut and would probly cry if i made these…. :(

  • Jessie

    hi annie, been reading for about 4 months now and im addicted! i am usually not a blog reader but i feel like im reading my friends blog, not to mention how helpful you are. these cookies are in the oven now and im really excited to taste them! thanks annie! ps-your photos are great

  • I made these with unsweetened coconut shreds and they came out great! I cooked 9 and froze the rest and my husband scarfed down on them till the plate was empty and then went searching in the kitchen for the rest. I love scooping them onto a pan in cookie shape and then being able to just pop them into the oven and have fresh cookies anytime. I really need to do that with scones as well but my self control falters whenever I cook scones. I cook them all and then eat until they’re gone.

  • Liz

    This were really amazing. I have generally just used the Nestle recipe on the back of the butterscotch packet, but the coconut and toffee brought it to the next level. With a little scoop of vanilla ice cream? Perfection! Thanks so much! – Liz

  • I made these last night, and I have to say, they were quite yummy. Rave reviews from all of my friends. All the little things–the butterscotch, the coconut, the toffee, etc–made it a delicious surprise with every bite. But for me, they were a bit dry. I did double the recipe (I’m in college: even doubled, they were all eaten by the end of my first class!), but I kept everything in equal proportion. Is this just the style of the cookie (as in, is this how your’s were?), or did I just add too much dry ingredient on accident?

    And if this is the style, is there any way you might suggest that I change the recipe to make it a bit more chewy/less dry? Would less oatmeal do it?

    Sorry for all the questions, bit of a newcomer to the baking world.
    Thanks for the delicious recipe! :)

  • Annie

    Mine weren’t dry at all. I doubt it’s the proportions but more likely that you overbaked them. I would recommend erring on the side of what may seem underdone to you.

  • Very likely. Still getting used to a new (old) oven. Thanks!

  • jen

    just made these. made a double batch & added 1/2 c. chopped pecans. they are delish just out of the oven!

  • Daisyducc

    I surprised my husband with these today, and they are amazing…we will definitely be making them again.

  • Sue

    I want to try these but without the coconut. Should I change the recipe in any other way in order to compensate for the loss of the coconut? I don’t want to ruin the texture.

  • Anonymous

    The coconut is actually really important to the texture of these cookies, so omitting it will affect the end result. You might just try a different oatmeal cookie base and add in butterscotch chips.

  • Maria

    Hello, I just wanted to know if it would be possible to still make this recipe with instant or quick oats rather than old fashioned oats? If so, do you think I would need more or less the instant/quick oats?

  • Anonymous

    You should really use old fashioned oats for the best results.

  • Marydaws66

    can i use oil instead of butter in this!

  • Anonymous

    I wouldn’t recommend it. Please see the FAQ page regarding substitutions.

  • Hatchhouse

    Thank you for this heavenly recipe. Also, thanks a lot! I can’t stop eating them! Seriously, delicious, heaven in my mouth!

  • Stacie

    I made these yesterday (doubled them) and everyone loved them. They are so addicting!! Thanks for a great recipe. :)

  • Hokiecav

    I was sitting in bed in pajamas perusing your recipes when I came across this one. I had to get out of bed and go downstairs to make them at 9 at night! I didn’t have the toffee chips, but these are fantastic without them too!! New favorite.

  • Taylor

    Will the results be the same if I use a baking stone without parchment paper instead of lining a tin cookie sheet with it? I usually like the results of baking with a stone

  • annieseats

    I would think so but I haven’t tried it myself. Good luck!

  • Justeen

    These cookies are so tasty and the texture is fabulous! I made them for a potluck tonight and they were gone in a flash! Next time I’ll be making a double batch for sure. :)