Salted Peanut Butterscotch Oatmeal Cookies
These Salted Peanut Butterscotch Oatmeal Cookies are studded with roasted peanuts, and butterscotch chips and sprinkled with flaky sea salt! They are a decadent twist on your traditional oatmeal cookie. Ready in 30 minutes!
Ingredients
- 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
Instructions
- 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 3/4-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.
