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 Recipe
Walnut Butterscotch Cookies
These butterscotch and walnut cookies are a scrumptious little treat to enjoy with a glass of milk.
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cup old fashioned oats
- 11 ounces (about 1 3/4 cups) butterscotch chips
- 1 1/2 cup walnuts, roughly chopped
Instructions
- Preheat oven to 325-degrees F.
- Line baking sheets with silicon baking mats or parchment paper.
- In a bowl whisk together the flour, baking powder, baking soda and salt.
- 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.
- Add eggs 1 at a time, beating a full minute after adding each egg.
- Lower the mixture speed, add the oats and combine well.
- Add the dry ingredients mixing only until just combined.
- 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.
- Place rounded tablespoonfuls of dough onto the lined baking sheets about 1 1/2-2 inches apart.
- Bake in 325-degrees F oven for about 15-18 minutes, turning once halfway through baking time.
- When cookies are done, let cool on baking sheets for a minute or so, then transfer to cooling racks.
Oh, I love butterscotch. Just love it. Now if only I can keep from eating them all once I bake them.
Right out of the oven is my kind of cookie eating! These sound rich and delicious 🙂
Anything butterscotch! You have my attention. Sounds delish!!
The photographs look stunning. Would love to eat those cookies. YUMMMY!
Oh yum! I need to try some of these cookies!!!
I like the way you think! It was definitely a sign!
I need a glass of cold milk, like yesterday. Goodness these look yummy and I love cookies on the crisp side.
I’m not big on sweets, but girl? You may have just changed that….right. now.
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
This cookies looks delicious. The fact that I love butterscotch just adds to my liking of it.
What a yummy looking cookie! Can’t wait to try.
oh I’m so making these Amy! Allison has been bugging me to make something butterscotch.
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.
Yes, perfect! I love oatmeal with butterscotch chips. I am going to crave these now!
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.
Definitely, once cooled, and at the cook time above, a biscotti like cookie. So crunchy and perfect with a cup of coffee!
I could eat a dozen or so of those!
wow. yummy!
yuuuuuuuuuuummmmmmm. oh man, i would eat the whole plate right now.
yum! they look so good. I’m coming around to butterscotch.
These cookies look wonderful and I’ve copied the recipe. Thanks so much.