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Home » Oatmeal Cookie Recipes

Crunchy Miniature Butterscotch Oat Cookies

Last updated on January 29, 2022 By Anna 1 Comment This post may contain affiliate links.

As much as I love making big, decadent, dramatic looking brownies or cookies, I also enjoy miniature cookies that are crunchy through and through. A while back I came up with these Miniature Chocolate Chip Cookies which are always crunchy due to a long, slow bake time. This weekend I decided to try a miniature butterscotch oat cookies.

Miniature Butterscotch Cookies
Miniature Butterscotch Oat Cookies

Miniature Butterscotch Oat Cookies


If the recipe looks familiar, it's because it's a variation of the Oatmeal Scotchies recipe on the back of the Nestle Toll House butterscotch morsel bag. Instead of making the full batch I halved it, added pecans, made the cookies very small and baked them using the low and slow method for crunchiness. They're definitely crunchy, with no burnt edges or chewy centers. If you try them, I recommend baking half of the dough or even a fraction of the dough just to make sure the 30 minutes at 300 works for you.

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Recipe

Miniature Butterscotch Cookies

Crunchy Miniature Butterscotch Oat Cookies

Cookie Madness
Miniature oatmeal butterscotch cookies which are crunchy through and through. The yield is approximate.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 64

Ingredients
 

  • ½ cup plus 2 tablespoons 2.8 oz flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 stick 4 oz unsalted butter, softened
  • 6 tablespoons dark brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups of quick oats
  • ¾ cup butterscotch chips
  • ⅓ cup toasted and chopped pecans.

Instructions
 

  • Preheat the oven to 300 degrees. Line two large baking sheets with parchment paper.
  • Mix together the flour, baking soda, salt and cinnamon and set aside.
  • In a mixing bowl, beat the butter until creamy. Beat in both sugars and continue beating until light and fluffy. Add the egg and beat just until mixed. Beat in the vanilla.
  • Add the flour mixture and stir until blended, then stir in the oats, butterscotch chips and pecans.
  • Shape the dough into marble size balls and arrange about 1 ½ inches apart on baking sheets.
  • Bake for 30 minutes (check at 22 minutes), switching racks halfway through.
  • When cookies appear set and baked and slightly brown around the edges, remove from oven and let cool completely. They will not be completely crunchy and crisp until they finish cooling.
Tried this recipe?Let us know how it was!

More Oatmeal Cookie Recipes from Cookie Madness

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Reader Interactions

Comments

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  1. Katrina

    November 17, 2013 at 5:08 pm

    I JUST made your mini ccc's last Monday. Those are a big hit with the boys. Kevin hates butterscotch, and because of that, I have no clue if the boys would like it. I should sneak some and try it--Kevin doesn't like crunchy cookies either, so he didn't even eat any. I'll have to put a bag of butterscotch chips on my shopping list.

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