I adore cookies. Mom, thank you, my son remarked. These cookies passed the test with a “A+.” They are a tasty alternative to the typical chocolate chip because they are made with whole-wheat flour and flax.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 15 mins |
| Total Time: | 42 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- 1 ¼ cups whole-wheat flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup butter, softened
- 1 cup packed light brown sugar
- ¾ cup ground flax seed
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups oats
- 2 (6 ounce) packages butterscotch chips
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Mix flour, salt, and baking soda in a bowl.
- Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
- Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 95 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
made these cookies for the first time. I made the batter last night, portioned them out with a scoop and froze them over night. t this afternoon I baked a few and they were phenomenal! highly recommend
6.22.20 … https://www.allrecipes.com/recipe/223143/butterscotch-oatmeal-cookies/# … A healthy-tasting kind of good. ;D Yup, full of oats & I reduced to 2 3/4c. These are a bit dry & crumbly like granola bars. Rather than lessen healthy dry ingredients, I think a little oil would help. I baked in a jelly roll pan rather than agonizing for hours with individual cookies. ‘Reduced brown sugar to 1/2c; & reduced chips to a half cup, subbing with white chocolate chips for butterscotch. ‘Could use more of the chips, but not too little with half cup. They’re sweet enough & when ya hit one, it’s a nice surprise.
very good, i used a bit less of the oatmeal so they were not too dry, just right
Worked beautifully. I placed a pecan on top of each before baking, too. Will make again.
I made these cookies but made two minor changes as I hate it when people rate a recipe based on their changes. But the only changes was to sub out the sugar due to the fact that I have to carefully watch my sugar – so I substituted the butterscotch chips for dark chocolate and changed the regular sugar for Stevia. Even with these changes I do not believe I changed the overall taste and the cookies were really, really good and since I love cookies – to be able to find one that I can eat that actually tastes good – I am in cookie heaven!! I am making them again and adding in raisins, walnuts and unsweetened coconut to make them more of a breakfast cookie. Yum for me.
We substituted the vanilla for mapline flavoring, and used peanut butter chips instead of the butterscotch. We added 2 tbsp molasses since we used cane sugar and added about 1/4 cup water to help with moisture.
Love ’em! ~ 1/2 c butter + 3 tbsp. applesauce and 1 tbsp. oil ~ 3/4 c brown sugar only plus 1/3 banana ~ 3 tbsp. ground chia seed for the flax, which I did not have. ~ Try double/triple the chia next time ~ Robin Hood Nutri* flour blend ~
I LOVED these! They were rich, wholesome and filled with health! Did some changes though.. I did not have so much flax seeds so I added lightly roasted sesame seeds – grounded, reduced the quantity of sugar to just one packed cup of brown sugar and a tablespoon of White, added some white chocolate chips and also a banana as I felt that the dough extremely dry. This moistened it and added a little extra flavour! The results were awesome! 36 cookies just vanished into thin air within a matter of minutes! Thank you so very much!! – TRUPTEE
Pretty good cookie. I substituted the flax seed for wheat bran and cut the butter to 1/2 cup with 3 tablespoons vegetable oil and the sugar to 1/3 of a cup. Still very sweet. Mine didn’t melt though and I ended up flatening them with a fork.
Crisp and delicious! I added a banana to keep them together more, which made a rounder, fuller cookie, instead of ones that spread a bit thinner like the photo. I also did 1/2 butterscotch chips and 1/2 white chocolate. I used all 12 oz, although I agree with Joey Joan (previous reviewer) that you don’t need all 12 oz.
A nice crisp cookie with a very good flavor. I only used about half the amount of butterscotch chips I think 12 oz would have been way to many.