Peanut Butter Oatmeal Scotchies Cookies
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This Peanut Butter Oatmeal Scotchies Cookies recipe is amazing! The irresistible combination of peanut butter, oatmeal, and butterscotch in these mouthwatering scotchies cookies will have you coming back for more and soon have you become a fan favorite!
More fun peanut butter and oat recipes? You’ll love these 24 Oatmeal Cookie Recipe Makeovers, 17 Peanut Butter Cookies Recipe Roundup and these Peanut Butter Butterscotch Cookies without oatmeal are super delish!
Why You’ll Love These Peanut Butter Oatmeal Scotchies Cookies
So are you ready to elevate your oatmeal cookie game to a whole new level? You can with these heavenly peanut butter oatmeal scotchies cookies in no time!
These peanut butter oatmeal scotchies cookies are a perfect combination of nostalgia, comfort, and indulgence.
These cookies are loaded with peanut butter and butterscotch flavor, soft, chewy and thick, we can’t get enough! The recipe is super easy and you can modify them in so many ways to make them healthier or endless add-ins, it’s fun!
This recipe is a beloved treat for all ages! Are you ready to make some delicious cookies?
What Oats to Use
Oatmeal cookies are a timeless classic. But have you ever wondered what makes a good cookie truly great? While most people focus on the traditional ingredients like butter, sugar, and flour, one key ingredient that often goes overlooked is oats. Yes, you heard that right – oats. But not just any oats – the type of oats used can make a significant difference in the texture, flavor, and overall quality of your cookies.
So with oats, you can use old-fashioned rolled oats or quick oats. Both kinds of oats can make yummy cookies but they have different results!
The quick oats made a softer cookie, while the old-fashioned oats made a chewier one. This is because quick oats are thin and can soak up more water, making them soft and flatter cookies. On the other hand, old-fashioned oats are bigger and harder for water to soak through, so they make a chewy cookie.
By changing the oats or combining the oats, we can make oatmeal cookies with the texture we like best! I used 2 cups of old-fashioned oats and 1 cup of quick oats, but with this handy information, you can customize to your own liking!
Ingredients You Need
Peanut Butter Oatmeal Scotchies Cookies Recipe
- ¾ cup brown sugar – use monk fruit brown sugar for sugar-free option
- ½ cup granulated sugar, use monk fruit sugar for sugar-free option
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour, or for gluten-free option, use Bob’s Red Mill gluten-free 1-to-1 baking mix
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 cups old-fashioned or quick oats (or a combination of both, I used 2 cups old-fashioned and 1 cup quick oats) or use gluten-free oats for a gluten-free option
- 1 cup butterscotch chips, more for tops if desired
- 1 cup peanut butter chips, more for tops if desired
- Option to add white or semi-sweet chocolate chips on tops or in cookie dough batter as you wish.
How to Make Peanut Butter Oatmeal Scotchies Cookies
- Preheat oven to 375°F and line baking sheets with parchment paper or use silicone baking mats.
- In a stand mixer or using a hand mixer, beat the butter, then add in the peanut butter, brown sugar and sugar and beat together until mixed well.
- Mix in the eggs and vanilla to combine.
- Then add the flour, baking soda, salt and mix together, followed by the oats.
- Fold or mix in the peanut butter and butterscotch chips.
- Use a large cookie scoop, scoop cookies onto prepared pan. If you want to add more chocolate chis on top, you can do it before or after the cookies are baked. These cookies are thick and do not spread much, but I like to keep them in scoops and not flatten them. They will deflate some when they come out of the oven.
- Bake for 12 minutes or until light golden brown.
- Let them cool a few minutes before transferring them to a wire rack.
Healthier Options for Oatmeal Peanut Butter Scotchies Recipe
For healthier oatmeal cookies, you can easily make these vegan-friendly, gluten-free friendly and/or sugar-free.
Use healthy switch outs simply by using monk fruit sugar, reduced fat peanut butter, dairy-free chocolate chips of choice by Lily’s, they have peanut butter, butterscotch, white and semi-sweet flavors with the option to change out the flour with Bob’s Red Mill Gluten Free Flour Mix and the oats with gluten-free oats.
More Flavor Options
Besides changing out the chocolate chip flavors, add your favorite nuts for some crunch or dried fruit for a chewy factor or add some shredded coconut for more texture.
Storing Peanut Butter Oatmeal Scotchies Cookies
Keep cookies fresh by storing them in a sealed container. You can leave them on the counter for up to 5 days or in the fridge for a week.
In conclusion, peanut butter oatmeal scotchies cookies are more than just a tasty treat – they are a perfect blend of health and indulgence. We love how these delicious cookies provide essential nutrients, satisfy cravings, and can even be made to fit specific dietary needs and the possibilities with these cookies are endless.
So, go ahead and whip up a batch of peanut butter oatmeal scotchies cookies, and don’t forget to share!
Share on Pinterest, Instagram and Facebook!
More Delicious Treats!
- Chewy Butterscotch Oatmeal Cookies
- Healthy Strawberry Banana Oatmeal Cookies
- Reese’s Oatmeal Cookies
- Butterscotch-Filled Chocolate Sandwich Cookies
- Healthy Peanut Butter Chocolate Oat Cookies
- Butterscotch Chocolate Oatmeal Bars
- 30 Peanut Butter & Candy Desserts
Peanut Butter Oatmeal Scotchies Cookies
Ingredients
- ½ cup unsalted butter
- ½ cup peanut butter use a reduced sugar peanut butter for lower sugar option or any nut butter will work as well
- ¾ cup brown sugar - use monk fruit brown sugar for sugar-free option
- ½ cup granulated sugar use monk fruit sugar for sugar-free option
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour or for gluten-free option, use Bob's Red Mill gluten-free 1-to-1 baking mix
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 cups old-fashioned or quick oats or a combination of both, I used 2 cups old-fashioned and 1 cup quick oats or use gluten-free oats for a gluten-free option
- 1 cup butterscotch chips more for tops if desired
- 1 cup peanut butter chips more for tops if desired
- Option to add white or semi-sweet chocolate chips on tops or in cookie dough batter as you wish.
Instructions
- Preheat oven to 375°F and line your baking sheets with parchment paper or use silicone baking mats.
- In a stand mixer or using a hand mixer, beat the butter, then add in the peanut butter, brown sugar and sugar and beat together until mixed well.
- Mix in the eggs and vanilla to combine.
- Then add the flour, baking soda, salt and mix together, followed by the oats.
- Fold or mix in the peanut butter and butterscotch chips. Cookie dough should be thick and sticky.
- Using a large cookie scoop (1/4 cup), scoop cookies onto prepared pan. If you want to add more chocolate chips on top, you can do it before or after the cookies are baked. These cookies are thick and do not spread much, but I like to keep them in scoops and not flatten them because these are delish thick, soft and chewy. They will deflate some when they come out of the oven.
- Bake for 12 minutes or until light golden brown.
- Let them cool a few minutes before transferring them to a wire rack.
Notes
Recipe slightly modified: Dance Around the Kitchen
