These Oatmeal Butterscotch Cookies (also called Oatmeal Scotchies) are soft, chewy, and loaded with butterscotch chips! No chilling required!

If you love oatmeal cookies, check out these Oatmeal Cranberry Cookies and these Oatmeal Chocolate Chip Cookies next!

I’ve mentioned it before, but I’m saying it again: I love cookies.

I will take a stack of freshly baked cookies over a slice of cake any day, and I have no problem stealing from my stash and eating them straight out of the freezer.

I have a few requirements for perfect cookies, and these Butterscotch Oatmeal Cookies tick all the boxes.

What are perfect Oatmeal Butterscotch Cookies:

They have to be soft, but not fluffy.

They have to be chewy and a little crispy around the edges,

They have to not too thick and not too thin.

And most of all? Loaded with butterscotch chips. I loooooove oatmeal cookies with butterscotch chips!

Looking for more of the best cookie recipes?

My mom is the expert on this one. She has a few recipes that she’s stuck with over many, many years because they are perfect. I’ve shared quite a few of them here, including:

• Mom’s Chocolate Chip Cookies
• Mom’s Double Chocolate Chip Cookies
• The Best Peanut Butter Oatmeal Chocolate Chip Cookies

How to make other varieties of oatmeal cookies:

You can absolutely feel free to swap out the butterscotch chips and hint of cinnamon for other varieties. Here are a few ideas:

• Leave out the cinnamon if it’s not your thing (I personally love the warmth it adds!).
• Swap out the butterscotch chips for white chocolate chips and add in toasted macadamia nuts or dried cranberries.
• Swap out the butterscotch chips for chocolate (a little boring, yes, but delicious just the same!).
• Swap out the butterscotch chips for raisins (yes, I said it!).

General Tips for Making these Oatmeal Butterscotch Cookies:

• Make sure your butter is room temperature. Too cold and you will have thick fluffy cookies (instead of chewy) and too warm and you will have thin cookies that spread all over the pan.
• Use large, rolled oats for the best chewy texture in these Oatmeal Scotchies.
• Don’t skip the salt. Yes, it’s a tiny amount, and I often used to wonder about the little bit of salt always added to baked goods. The salt balances the sweet out perfectly and takes them from good to totally irresistible.
• Make them your way: if you like a thinner cookie, feel free to press the cookie dough balls down slightly (or a lot) before baking. If you like thicker cookies, feel free to just leave them in balls. I recommend doing one test bake, so you can see how the cookies will bake up to get your desired thickness as oatmeal cookies bake differently than other kinds.

How long to bake oatmeal cookies:

As with all cookies, you really want to find that sweet spot for bake time.

If you bake too long, you will end up with dry, round Oatmeal Scotchies that you need to chase with a huge glass of milk (not that I ever recommend cookies without milk ).

If you bake too little, you will end up with raw centers and cookies that you can’t scrape off the pan because they’re too flimsy.

I baked these cookies about 9 minutes at 350, just until they are golden around the edges and maybe just a touch glossy in the center (I mean, the tiniest bit!).

The cookies will continue to set somewhat on the hot pans out of the oven, so a little underbaked coming out of the oven is actually okay.

Keep in mind that there can’t really be a set rule as far as bake time goes, because as you open and close the oven door the temperature will fluctuate slightly, the type of pans you use will factor in, and it’s important to do a visual check for cookie perfection.

How to freeze Oatmeal Butterscotch Cookies:

Having a freezer stash of homemade cookies is one of my greatest pleasures. They’re perfect for quickly adding to lunches, picnics, dessert trays, or for those days you have unexpected company drop by right around coffee break

The best part is that cookies freeze perfectly, and for quite some time, so you never have to worry about a loss of quality (only quantity!).

To freeze these Butterscotch Oatmeal Cookies, place in a large freezer bag or freezer-safe container and seal completely. You want to ensure a tight seal to prevent freezer burn.

They are fantastic eaten right out of the freezer (just don’t ask me how I know….), but if you want to thaw them there are a few different ways:

• You can simply place them on a plate and let sit at room temperature for about 20-30 minutes.
• You can place them on a microwave-safe plate and heat for 20-30 seconds or until thawed.
• If you really want people to think you’ve overdone yourself, you can place them on a piece of parchment paper on a baking sheet in the oven at 225 degrees F for 5-8 minutes for freshly baked cookie flavor.

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Oatmeal Butterscotch Cookies Recipe

These Oatmeal Butterscotch Cookies (also called Oatmeal Scotchies) are soft, chewy, and loaded with butterscotch chips! No chilling required! 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 24 cookies

Calories 167cal

Author Ashley Fehr

Ingredients

• 3/4 cup unsalted butter room temperature
• 1 cup brown sugar packed (about 140g)
• 1 egg
• 1 tablespoon vanilla extract
• 1 1/2 cups large rolled oats
• 1 1/4 cups all purpose flour (about 160g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups butterscotch chips (about 210g)

Instructions

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• In a large bowl with an electric mixer, beat butter and sugar until light and fluffy (about 3-4 minutes). 
• Add egg and vanilla and beat until smooth.
• Add oats, flour, cinnamon, baking powder, baking soda and salt and stir with an electric mixer or by hand until completely combined. Stir in butterscotch chips.
• Drop by heaping tablespoonfuls (if you’re using a cookie scoop, you’ll want to use a 2 TBSP scoop) onto parchment paper 2 inches apart (I do 12 per pan). If you like thinner, chewier cookies, press down slightly (this step is optional). 
• Bake at 350 degrees F for 8-9 minutes, until the edges are beginning to brown and the centers are almost set (a tiny bit of glossiness in the center is okay, as they will continue to set on the hot pans).
• Let sit for 5 minutes before removing from the pan to cool completely. Store in an air tight container up to 1 week, or freeze for up to 3 months.

Nutrition

Calories: 167cal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 88mg | Potassium: 50mg | Sugar: 16g | Vitamin A: 195IU | Calcium: 18mg | Iron: 0.6mg

The post Oatmeal Butterscotch Cookies Recipe appeared first on The Recipe Rebel.

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Friends. Those Peanut Butter Marshmallow Squares you all know and love (or hate?!?)? Well they’re getting a makeover in a big way today.

So let me first say that this was not actually my idea at all — I saw a photo of some Peanut Butter Marshmallow Square Cheesecake genius on the Bothwell Cheese instagram feed, and I’ve been set on making my own version for the holiday season ever since.

Since I never actually got around to trying the original, this is my own — also incredibly delicious — version and I hope you guys like it! There is just something about peanut butter and butterscotch that gets me every time, regardless of what it is I’m eating.

And now I feel it’s my mission to make every one of my holiday favorites in cheesecake form. I hope you guys can get behind me on this one? Because the holidays are over too quickly to go without

Tips and Tricks for Making this No Bake Peanut Butter Marshmallow Square Cheesecake:

• If you are actually just looking for a Peanut Butter Marshmallow Squares recipe, you can in fact just leave off the cheesecake. Just don’t tell me you did
• To make gluten-free, simply leave off the crust and just use the squares as your base.
• This cheesecake is a great make ahead dessert, as it is best when refrigerated overnight before serving.

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No Bake Peanut Butter Marshmallow Square Cheesecake

This No Bake Peanut Butter Marshmallow Square Cheesecake is a fun twist on a classic Christmas square! It’s an easy dessert your guests will be raving over! Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 12 -14 pieces

Calories 531cal

Author Ashley Fehr

Ingredients

Crust

• 25 chocolate sandwich cookies like Oreo
• 3 tablespoons melted butter

Marshmallow Square

• 1/4 cup butter
• 3/4 cup peanut butter
• 1 1/4 cup butterscotch chips
• 2 cups rainbow marshmallows

Cheesecake

• 2 packages packages cream cheese (I use light) 8oz/250g
• 1 cup heavy cream 35%
• 1/2 cup powdered sugar
• 1 teaspoon vanilla

Instructions

• To make the crust, combine cookies and butter in a food processor and process until finely ground. Press into the bottom of a 9″ Springform pan. Set aside.
• Make the marshmallow square:In a large microwave-safe bowl, combine butter, peanut butter and butterscotch chips. Microwave on high, stirring each time, for 15-20 second intervals until melted and smooth. Stir in marshmallows and spread over cookie crust in pan. Refrigerate or place in the freezer to set.
• Make the cheesecake:In a large bowl, beat the cream cheese until smooth.
• Add the cream, sugar and vanilla and beat on high until light and fluffy, 3-4 minutes. Spread over cooled marshmallow square, cover, and refrigerate at least 5-6 hours or overnight until completely set. Serve.

Nutrition

Calories: 531cal | Carbohydrates: 52g | Protein: 9g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 508mg | Potassium: 266mg | Fiber: 1g | Sugar: 37g | Vitamin A: 725IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 2.6mg

The post No Bake Peanut Butter Marshmallow Square Cheesecake + VIDEO appeared first on The Recipe Rebel.

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It always happens this way.

I plan out my recipes (and make, photograph and schedule them) sometimes months in advance. And then at the last minute, weeks before a holiday arrives I suddenly start to feel guilty that I haven’t brought you enough cutesy holiday-themed recipes.

I start to panic. What can I possibly make?!? I don’t have time. I should just forget about it, move on. The people don’t need another birds nest cookie recipe!

And often, I do move on, and forget about it, and you get something boring like soup. Or stew. Or a one pot pasta.

But this time… I guess I changed my tune.

I figured I definitely needed an excuse to buy a giant bag of mini eggs (don’t we all?!?) and the kids would love them. And maybe I’d even let them help me make a batch for Easter (if there were any mini eggs still around by then).

I wasn’t sure how to go about making these. I thought I would use these No Bake Christmas Tree Cookies as a base, and just shape them into little nests. But then I realized that nests aren’t green, so I’d have to fill them with something brown and that seemed silly.

Brown. I can do brown. Peanut butter, chocolate and, oooo — Corn Flakes!

These cookies are a cross between my 2 favorite no bake cookies — the traditional, chocolate and oats, and those insanely delicious butterscotch corn flake cookies.

I thought I would need some glue to hold my eggs in my nest and I love the way toasted coconut looks so much like a nest, so I had big plans to make an indent, fill it with chocolate, rim with toasted coconut and THEN add my mini eggs…. but you know, life happened and I got lazy. Which makes these a pretty unoriginal version of a Birds Nest Cookie but I’m okay with that.

If you want to go all out, feel free to do the whole melted-chocolate-toasted-coconut shebang. And then send me a sample to taste test

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Easter No Bake Birds Nest Cookies (with Mini Eggs!) + VIDEO

These No Bake Birds Nest Cookies are made with oats, corn flakes, mini eggs, peanut butter and are perfect for Easter or Spring! The kids will go nuts for them! Includes step by step recipe video

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 cookies

Calories 268cal

Author Ashley Fehr

Ingredients

• 1 1/2 cup butterscotch chips
• 1 1/2 cups chocolate chips
• 3/4 cup smooth peanut butter not natural
• 2 cups rolled oats
• 2 1/2 cups coarsely crushed corn flakes
• 72 mini eggs

Instructions

• In a large bowl, melt together butterscotch chips, chocolate chips and peanut butter.
• Stir in oats and corn flakes until combined.
• Drop by heaping tablespoonfuls onto wax paper lined baking sheets (you’ll need two) into 24 mounds. Immediately press 3 mini eggs into the center.
• Let cool completely before storing in the refrigerator for 1-2 weeks or the freezer for up to 3-4 months.

Nutrition

Calories: 268cal | Carbohydrates: 47g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 275mg | Potassium: 119mg | Fiber: 2g | Sugar: 20g | Vitamin A: 485IU | Vitamin C: 5.4mg | Calcium: 28mg | Iron: 7.7mg

The post Easter No Bake Birds Nest Cookies appeared first on The Recipe Rebel.