Do you like the unique flavor of chocolate butterscotch haystacks? What about the chocolate butterscotch topping on Scotcheroos? If you like those you will love this No-Bake Chocolate-Butterscotch Oatmeal Cookies Recipe!
Over the weekend, I went to make my No-Bake Oatmeal Butterscotch Cookie recipe only to discover that my husband had raided the butterscotch morsels and there wasn’t enough to make the recipe. Then I remembered how much I loved the flavor combination of chocolate and butterscotch and decided to make a new variation of no-bake cookies!
No-Bake Chocolate-Butterscotch Oatmeal Cookies Recipe
Ingredients:
- 1/2 cup (1 stick) butter
- 1/2 cup milk
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt (optional)
- 1/2 cup butterscotch morsels ( plus extra for topping cookies if desired)
- 1/2 cup chocolate chips
- 3 1/2 cups instant oats (Use gluten-free quick oats to make this cookie gluten-free) You can use 2 – 2 1/2 cups of rolled oats, but they take longer to absorb the liquid and produce a chewier cookie
Directions:
1. Line a baking sheet with parchment paper and set aside.
2. Add the butter, sugar, and milk to a large pan. Bring to a boil over medium to medium-high heat, and constantly stir for one minute.
3. Remove the pan from the heat and add the butterscotch morsels, chocolate chips, vanilla, and salt.
4. Stir the mixture for an additional minute to incorporate all the ingredients.
5. Add the oatmeal and stir with a rubber spatula until all of the ingredients are well combined.
6. Using a cookie scoop or tablespoon, drop the mixture on to the baking sheet. Add 1 -2 butterscotch morsels to the top of each cookie.
Printable Recipe for No-Bake Chocolate-Butterscotch Oatmeal Cookies
- ½ cup (1 stick) butter
- ½ cup milk
- 1 cup granulated sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt (optional)
- ½ cup butterscotch morsels ( plus extra for topping cookies if desired)
- ½ cup chocolate chips
- 3½ cups instant oats (Use gluten-free quick oats to make this cookie gluten-free) You can use 2 – 2½ cups of rolled oats, but they take longer to absorb the liquid and produce a chewier cookie
- Line a baking sheet with parchment paper and set aside.
- Add the butter, sugar, and milk to a large pan. Bring to a boil over medium to medium-high heat, and constantly stir for one minute.
- Remove the pan from the heat and add the butterscotch morsels, chocolate chips, vanilla, and salt.
- Stir the mixture for an additional minute to incorporate all the ingredients.
- Add the oatmeal and stir with a rubber spatula until all of the ingredients are well combined.
- Using a cookie scoop or tablespoon, drop the mixture on to the baking sheet. Add 1 -2 butterscotch morsels to the top of each cookie.
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