Butterscotch Oatmeal Cookies (No Bake)

11

Preparation time: 5 minutes    
Setting time: 15 minutes    
Total time: 20 minutes    
Servings: Depends on the size of your cookies!

Celebrate National Butterscotch Day by treating your brood to these delicious Butterscotch Oatmeal Cookies…..in under 20 minutes! 

If your kids are anything like mine, they run into the kitchen after a day at school and start begging for food. Never mind that they know dinner time isn’t till 6pm. Never mind that that’s been the case for, oh, SEVERAL YEARS! 

But there they are, begging for some snacks (or simply raiding the fridge right under my nose). 

It’s difficult to not hand over a pack of store-bought biscuits or cookies. But, as moms, we know that it’s not the best answer, just the convenient answer.  

What if I told you I have a wonderful recipe for Butterscotch Oatmeal Cookies that you can make in under 20 minutes (that’s less time to get to the grocery store and back), and you don’t even need to fire up the oven as they’re no bake?! 

No additive or preservatives, and I always use Bob's Red Mill Quick Rolled Organic Oats. I love how they still use ‘old’ techniques, such as grinding their oats in a traditional stone mill – back when food was food, and not a chemistry lesson. 

Your Ingredients: 

1/2 cup of butter 
1/2 cup of milk 
2 cups of sugar 
1 cup of butterscotch chips (see tip below) 
1 teaspoon of vanilla extract 
A pinch of salt 
3 cups of Bob's Red Mill Quick Rolled Oats 

 

How to make your Butterscotch Oatmeal Cookies: 
 

Put a large saucepan on the stove at medium heat. Add the butter, milk and sugar and mix with a spoon until it melts – it will take about 60 seconds.

Add in the butterscotch chips, the vanilla extract and the pinch of salt.  

Now, using your spoon, fold in Bob's Red Mill Quick Rolled Oats.  

Place a large piece of parchment paper onto a worktop, and use a tablespoon to drop pieces of cookies. 

Leave alone for about 15 minutes or so to set. Use an airtight container to store your cookies…..although something tells me they’ll be raided soon! 

Mom's Secret Tip: 

I really don’t want to use shop-bought butterscotch chips. I’ve yet to find a packet that doesn’t have hydrogenated oils (manmade stuff that many people are asking to be banned!)  

Making your own is so easy, it takes me about 5 minutes. I make a big batch every 2-3 weeks and store them in the fridge in an airtight container – ready to use for any cookie emergency. 

Put a saucepan on medium heat, and melt 1 cup of brown sugar, 1/2 cup of coconut oil and 1/2 cup of butter. Bring to a simmer (almost a boil, but not completely) and then turn heat to low until the mixture is completely liquid.  

Add 1 teaspoon of vanilla extract and pour mixture onto a container lined with parchment paper. Refrigerate for 3-4 hours. Once solid, break up into chips.  

 

Comments

watson lara#1

i love cookies to have in my bag. it is great idea to cook Butterscotch Oatmeal Cookies at home . i hate to buy cookies, . my great wish to cook this recipe with my own hands, ingredients are very smiple, and will be in every kitchen also in my own too. sugar,salt,milk. here is my question to ask, that can i add eggs, or not. i love eggs in cookies. but this time i am not going to add eggs , but leave question here hope i will get answer.

Jay Black#2

Wow! I love cookies and this recipe of yours has definitely made things sweeter and easier! I’ll love to give this a try whenever am free from work. Although I’ve never made one before but this recipe would act as a great guide for me. Thanks a bunch

Lewis#3

These are delicious. Oatmeal scotchies are in my top 3 favorite cookies and the no bakes make them easy. If you have orange extract, try subbing it for the vanilla. It’s what my mom always used in hers and it makes them extra yummy.

Rick Rickles#4

Yum! This recipe has an awesome combination, two things I love – oatmeal and butterscotch. Thank you for recommending a great brand for oats, Bob’s Red Mill Quick Rolled Organic Oats. Also, the butterscotch technique is a great bonus. I’m excited to give this recipe a try. Yum!

Pat#5

These cookies were yummy, and wonderful no-bake. I really liked the flour to oatmeal ratio in these, it gave them a nice texture. Great recipe – made it several times now and it’s turned out well each time.

Identify#6

Wow, I wouldn’t have guessed from the photo that these are no-bake cookies! This sounds like a great way to avoid the hassle of cycling trays of cookies through the oven.

Rachael T#7

Oh my! These look to die for! My little ones LOVE butterscotch.

Are these like the no-bake cookies I have made in the past where if you don’t cook them long enough they will not set properly? I have had trouble with that in the past.

And thank you for the recipe for the butterscotch chips too!

ShaNiqua King #8

Wow, from the picture of the cookies I would have never thought that the cookies were not baked. How come they don’t have to be baked? One day I think I will have to take this recipe to see the outcome myself. I love cookies. Also get butterscotch tip.

rugbymillz#9

wow i am surprised on how these cookies are made without having to use a bake oven , if only alot more people knew about this technique and try using it for other baking desserts great recipe!!

R.S#10

I like how kept it simple by not baking the cookies. Can we use the same method to make other types of cookies too, like the chocolate chip ones. Also, what else can be used to replace oats.

Graemekellie#11

Can these be frozen? If so how long? I like making double or triple batches of things and freezing some so my son and husband don’t raid the cookie jar when I’m not around. It’s amazing how quick these can go.

Please note: comments must be approved before they are published.

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