Walnut Butterscotch Cookies

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Last week when I opened the pantry door a couple of bags of butterscotch chips fell down. I took it as a sign that I should bake cookies. It was very clear to me. I even think I heard trumpets blare in the distance.

So I baked.

I baked Walnut Butterscotch Cookies to be exact, adapted from the Chocolate Cherry and Walnut Cookies I made last year, which were adapted from Dorie Greenspan’s Chockablock Cookies.



These are on the crunchy side, depending on how long you bake them, and how long you wait to eat them after baked. Warm, right out of the oven…oh my! And once cooled, a perfect cookie for dunking in milk or coffee.

Happy Baking!

Walnut Butterscotch Cookies
Prep time
Cook time
Total time
Serves: Makes about 48.
  • 1½ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1½ cup old fashioned oats
  • 11 ounces (about 1¾ cups) butterscotch chips
  • 1½ cup walnuts, roughly chopped
  1. Preheat oven to 325° F.
  2. Line baking sheets with silicon baking mats or parchment paper.
  3. In a bowl whisk together the flour, baking powder, baking soda and salt.
  4. In the bowl of a stand mixer, (or large bowl using hand mixer), beat the butter and sugar on medium until smooth, about 2-3 minutes.
  5. Add eggs 1 at a time, beating a full minute after adding each egg.
  6. Lower the mixture speed, add the oats and combine well.
  7. Add the dry ingredients mixing only until just combined.
  8. Gradually add the chips, and walnuts, turning the mixer on and off quickly to combine, or stir in with a heavy duty spoon or rubber spatula.
  9. Place rounded tablespoonfuls of dough onto the lined baking sheets about 1½-2 inches apart.
  10. Bake in 325°F oven for about 15-18 minutes, turning once halfway through baking time.
  11. When cookies are done, let cool on baking sheets for a minute or so, then transfer to cooling racks.



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  1. 8

    Bev Weidner says

    I’m not big on sweets, but girl? You may have just changed that….right. now.

  2. 9

    Georgia Pellegrini says

    OH! The picture of the cookie on the glass is BREATHTAKING. Maybe the most beautiful cookie picture I have ever seen. Ever, ever. One day we’re going to have to sit down together so you can teach me some tricks. xo

  3. 12

    TidyMom says

    oh I’m so making these Amy! Allison has been bugging me to make something butterscotch.

  4. 13

    Wenderly says

    I’ve heard *those* trumpets blaring in the distance myself. And I think I may be hearing them at this very moment.

    P.S. Yum.

  5. 15


    So I’m going to presume in Denver, CO that I’m looking at a biscotti type cookie? Seems perfect to me for coffee. I’m a late convert to walnuts…toasting or baking them makes ALL the difference.

    • 16


      Definitely, once cooled, and at the cook time above, a biscotti like cookie. So crunchy and perfect with a cup of coffee!

  6. 23


    Ha! Stuff falls out of my pantry all the time…not nearly as inspiring as butterscotch chips though. Clearly I need to change that! Pinning now :)

  7. 26


    Wow! These cookies have totally given me a major case of the munchies. I’ve never made butterscotch cookies before, but I bet they’re amazing!

  8. 27

    Jenny says

    My mum is a huge fan of any cookie with oatmeal in it, so when I made a batch of these, she absolutely died when she tasted them. They’re completely divine with a nice, cold glass of milk!

  9. 28


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