Oat Flour Butterscotch Chip Cookies

It’s been awhile since I’ve made Butterscotch Chip Cookies. Jay’s favorite flavor of anything is butterscotch, but since I’m the cook/baker in the house, and I love chocolate, that’s usually what I make. The bambino doesn’t seem to care much–as long as it’s got sugar in it, he’ll eat it. Still, sometimes it’s nice having a change.

Oat Flour Butterscotch Chip Cookies

(I didn’t realize that what I wrote there above is almost verbatim from my previous post. Ha!)

When I made these cookies the last time, I was trying to replicate some break-and-bake cookies I’d bought when I was too lazy to make my own. The previous cookies were good, but the texture was off. I assumed then that I needed to use oat flour, rather than actual oats. Which is what I did in making these Oat Flour Butterscotch Chip Cookies.

Oat Flour Butterscotch Chip Cookies

I wasn’t sure how the substitution of oat flour would work. I tried looking for recommendations on how to substitute, but Google is a pain in the arse, and all I got were gluten-free recipes or tutorials on how to make oat flour. Not what I was looking for, but thanks for trying Google. So I decided instead I’d just wing it. Sometimes it works. Sometimes not.

Oat Flour Butterscotch Chip Cookies

While they look otherwise, the texture was a bit closer to what I was after, in spite of the fact that my oats looked more like steel-cut or Scottish oats than flour after running them through the food processor.

Oat Flour Butterscotch Chip Cookies

And judging by how quickly the cookie jar emptied, I’d say the rest of the family likes them well-enough!

Yield: 5

Oat Flour Butterscotch Chip Cookies

Oat Flour Butterscotch Chip Cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes


  • 3 1/2 C old fashioned oats
  • 1 1/4 C all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 C (2 sticks) unsalted butter, room temperature
  • 3/4 C sugar
  • 3/4 C packed dark brown sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 12 oz. butterscotch chips


Preheat the oven to 375 degrees F. Line 2-3 baking sheets with parchment paper, and set aside.

Place the oats in a food processor. Grind as finely as possible. This should equal 3 C of oat flour. Place the oat flour in a medium mixing bowl, and whisk in the A/P flour, baking soda, salt, and cinnamon. Set aside.

Cream together the butter and sugars, until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Slowly add the oat-flour mixture, then fold in the butterscotch chips.

Using a small (1-Tbsp.) scoop, place the dough on the baking sheets. Bake for 7-8 minutes, or until lightly browned. Cool for 2 minutes on the baking sheet, then move to a wire rack to cool completely.

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I made the mistake of drizzling them with salted caramel…Don’t do that, unless you’re okay with eating about 20 in one sitting!