These Salted Peanut Butterscotch Oatmeal Cookies are studded with roasted peanuts, butterscotch chips, and sprinkled with flaky sea salt! They are a decadent twist on your traditional oatmeal cookie.
This cookie has brought together a whole bunch of my favorite flavors and textures. It’s seriously so good. Let’s go over why: 1) Salted, because I’m a firm believer that a sprinkle of high quality flaky sea salt makes any dessert exponentially better, 2) Peanuts…because I love some good crunch in my cookie, and 3) Butterscotch, oh my sweet yumminess, because they’re delicious and add the perfect touch of sweetness.
These things add up to one deeeelicious cookie (or, actually, a few dozen). The inspiration for the recipe came from my kitchen organization, actually. I keep my flours, sugars, oats, and some baking chips in little clear containers stacked on one of our countertops, and I was doing some rearranging…I put my butterscotch chips on top of peanuts, and thought “hmm…those would taste delicious together.” Next to them was the oatmeal container, and voila: Salted Peanut Butterscotch Oatmeal Cookies were born.
These oatmeal cookies are not thin and wimpy. The dough bakes up thick, holding together all the mix-ins that make this cookie taste so darn good. I like to use rolled oats in my oatmeal cookies because the texture stays a lot more true to what I imagine an oatmeal cookie to be. Quick oats tends to act more like a flour and will absorb more liquid, and you don’t get as much of that signature oatmeal texture that I love.
I used dry roasted, unsalted peanuts in this recipe, and I adore the crunch and flavor of the peanuts. They work so well with the sweet, caramel flavor of the butterscotch chips. Butterscotch chips are one my favorite things, but not going to lie: I sometimes forget about them in favor of gooey dark chocolate. Today, though, the butterscotch chips are shining in the sun.
Yes, they’re sweet, but the bits of flaky sea salt offset that sweetness perfectly, and let’s be honest: it’s a cookie, so the sweetness of delicious butterscotch chips is always welcome. These cookies would be a fun addition to any cookie platter this holiday season, but they really work any time of the year. They’re just good – so if you’re a peanut and/or butterscotch fan, give ’em a go. They’ll be devoured before you know it.
- ¾ cup (1½ sticks) unsalted butter, slightly softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (4.25 oz) cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 2 cups old-fashioned rolled oats
- 1 cup butterscotch chips
- 1 cup roasted peanuts, chopped
- Flaky sea salt for sprinkling on top (like Maldon or fleur de sel)
- Preheat oven to 350ºF. Line baking sheet with parchment paper.
- Beat butter and sugars until fully combined and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated.
- Whisk together flour, baking powder, baking soda, and table salt in a separate medium bowl. Add flour mixture gradually and mix until barely incorporated. Add oats, butterscotch chips, and peanuts and mix until just incorporated (don't over-mix!).
- Using an cookie scoop (or your hands!) form 1.5-tablespoon sized balls and place on a lined baking sheet. Gently press down each ball to about ¾-inch thickness.
- Sprinkle a pinch of salt on top of each cookie.
- Bake until cookies are light golden brown, about 12 to 14 minutes. Cool on a wire cooling rack.