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4.75 from 8 votes

Ultimate Hazelnut Truffle Butterscotch Oatmeal Cookies

These are a wonderful combination of sweet, buttery, chewy butterscotch, white chocolate and semi-sweet chocolate chip oatmeal cookies topped with a heaping melted hazelnut truffle on top.  Pure indulgence!
Course: Dessert
Cuisine: American
Keyword: butterscotch, chocolate chip, cookies, truffles
Servings: 15 large cookies
Author: Kim Lange

Ingredients

  • 1 cup cold butter cut into cubes
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 ½ cups flour
  • 1 1/2 cup rolled oats
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups Butterscotch semi-sweet chips and white chocolate chips (1/2 cup of each)
  • 1 teaspoon vanilla extract
  • 1 bag Lindt Nutella Truffles

Instructions

  • Preheat oven to 375 degrees. Prepare 2 baking sheets lining with parchment paper.
  • In a large bowl, cream together cold butter and sugars until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition and then mix in your vanilla.
  • Add flour, oats, cornstarch, baking soda, salt and stir until combined. Stir in chips.
  • Scoop dough out using 1/4 cup using a cookie scoop and place 6 on a baking tray. 
  • Bake for 9-11 minutes or until golden brown on the top. 
  • Take baking sheet of cookies out of oven and and place chocolate on top by placing in oven for 15-45 seconds or however long it takes to get the chocolate to start melting, then take out of oven. It's ok if the chocolate melts down the cookie a bit. I got some that had chocolate on the bottom, YUM!
  • Let them rest for at least 10-minutes to set before transferring to a baking wire rack. 
  • Indulge