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Salted Peanut Butterscotch Oatmeal Cookies


  • 3/4 cup 1 1/2 sticks unsalted butter, slightly softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 4.25 oz cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 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)


  1. Preheat oven to 350ºF. Line baking sheet with parchment paper.
  2. Beat butter and sugars until fully combined and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated.
  3. 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!).
  4. 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 3/4-inch thickness.
  5. Sprinkle a pinch of salt on top of each cookie.
  6. Bake until cookies are light golden brown, about 12 to 14 minutes. Cool on a wire cooling rack.