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!

  • Yield about 2 dozen cookies


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.