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Crispy Butterscotch Oatmeal Cookies

These crispy butterscotch oatmeal cookies with a nutty texture are delicious. A new favorite!

butterscotchoatmealcookiesIf you open my baking cabinet you often have to be prepared to catch a falling ingredient. I tend to create too much of a stockpile of bags of morsels. Especially, around the holidays. I have bags and bags of various sizes and flavors so that I am ready to whip up any recipe when the mood strikes. Butterscotch morsels are no exception and I have been wanting to make something with them to help clear out space in the baking cabinet. You know, to make room for other baking ingredients. 🙂

oatmealcookiesI love to find a new cookie recipe that I know I will use again and again. These crispy oatmeal cookies are just that. This recipe is from a church cookbook from my hometown. I love those cookbooks because they hold personal connections with them. I love flipping through them and recognizing a name and knowing that person is probably sharing on the their favorite recipes. 

crispyoatmealcookiesI used my ninja to grind the pecans and that provides a great texture and the butterscotch morsels are optional but I highly recommend them. 

Crispy Butterscotch Oatmeal Cookies
  1. 1 Cup Crisco
  2. 1 Cup brown sugar
  3. 1/2 Cup sugar
  4. 2 eggs
  5. 1 teaspoon vanilla
  6. 1 teaspoon baking soda
  7. 1 cup flour
  8. 3 cup quick cooking oats
  9. 1 cup ground pecans, or walnuts
  10. Optional: 1 cup raisins, chocolate chips, butterscotch chips or dried cranberries
  1. Preheat oven to 375 degrees.
  2. In a medium bowl combine flour and baking soda.
  3. Grind nuts in food processor.
  4. With mixer on medium speed, cream Crisco with sugars until fluffy.
  5. Add eggs on at a time and mix until blended.
  6. Scrape the sides of the bowl.
  7. Add vanilla and mix together.
  8. Slowly add the flour mixture to the sugar mix. About 1/4 cup at a time. Mixing on low after each addition.
  9. Spoon rounded tablespoons onto cookie sheets or roll into balls, then flatten. Bake for 8 to 10 minutes. Let cool 2 minutes before transferring to cooling racks.
  1. The baking time will vary depending on your oven and how crispy you want the cookies. I recommend anywhere from 8 to 12 minutes.
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  1. Just found your blog and these cookies are gorgeous! Pinned!

  2. these look yummy!

  3. We’re making these now, and they are good! Noticed during the process, though, that your recipe doesn’t say when to add the oats, nuts or add-ins. I put them all in after the flour was mixed in, but I thought you’d want to know. Thanks for sharing the recipe!

    • Tiffany says

      Thank you, Lisa for letting me know! I’ll update the recipe. I’m glad you like them! 🙂

  4. Thank you.


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