These Salted Peanut Butterscotch Oatmeal Cookies are studded with roasted peanuts, butterscotch chips, and sprinkled with flaky sea salt! They are a decadent twist on your traditional oatmeal cookie.
These things add up to one deeeelicious cookie (or, actually, a few dozen). The inspiration for the recipe came from my kitchen organization, actually. I keep my flours, sugars, oats, and some baking chips in little clear containers stacked on one of our countertops, and I was doing some rearranging…I put my butterscotch chips on top of peanuts, and thought “hmm…those would taste delicious together.” Next to them was the oatmeal container, and voila: Salted Peanut Butterscotch Oatmeal Cookies were born.
These oatmeal cookies are not thin and wimpy. The dough bakes up thick, holding together all the mix-ins that make this cookie taste so darn good. I like to use rolled oats in my oatmeal cookies because the texture stays a lot more true to what I imagine an oatmeal cookie to be. Quick oats tends to act more like a flour and will absorb more liquid, and you don’t get as much of that signature oatmeal texture that I love.
Yes, they’re sweet, but the bits of flaky sea salt offset that sweetness perfectly, and let’s be honest: it’s a cookie, so the sweetness of delicious butterscotch chips is always welcome. These cookies would be a fun addition to any cookie platter this holiday season, but they really work any time of the year. They’re just good – so if you’re a peanut and/or butterscotch fan, give ‘em a go. They’ll be devoured before you know it.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (4.25 oz) cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 cups old-fashioned rolled oats
- 1 cup butterscotch chips
- 1 cup roasted peanuts, chopped
- Flaky sea salt for sprinkling on top (like Maldon or fleur de sel)
Instructions
- Preheat oven to 350ºF. Line baking sheet with parchment paper.
- Beat butter and sugars until fully combined and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated.
- Whisk together flour, baking powder, baking soda, and table salt in a separate medium bowl. Add flour mixture gradually and mix until barely incorporated. Add oats, butterscotch chips, and peanuts and mix until just incorporated (don't over-mix!).
- Using an cookie scoop (or your hands!) form 1.5-tablespoon sized balls and place on a lined baking sheet. Gently press down each ball to about 3/4-inch thickness.
- Sprinkle a pinch of salt on top of each cookie.
- Bake until cookies are light golden brown, about 12 to 14 minutes. Cool on a wire cooling rack.