Butterscotch apple oat cookies are full of fall flavors.

Butterscotch Apple Oat Cookies

Course Dessert, Snack
Servings 3 dozen
Author Ellen Folkman


  • 1 cup flour
  • 3/4 teaspoon apple pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, I used Imperial
  • 1/4 cup sugar, I used Imperial
  • 1 large egg
  • 1 teaspoon vanilla extract, I used Rodelle Gourmet Vanilla Extract
  • 1 1/2 cups oats, I used Flahavan's Irish Oatmeal
  • 3/4 cup butterscotch chips
  • 1 medium apple, peeled, cored and finely chopped, I used Envy Apples


  1. Preheat oven to 350 degrees. F. Line cookie sheets with parchment or silicone baking mats.

  2. In a large bowl, combine the flour, cinnamon, nutmeg, baking soda and salt. Set aside.

  3. Using a mixer beat together the butter and sugars until combined. Add in the egg and vanilla, mixing well.

  4. Slowly add the flour mixture to the wet mixture and mix well. Mix in the butterscotch chips, oats and chopped apple until incorporated.

  5. Using a 2 tablespoon scoop, drop onto prepared baking sheets. Bake at 350 degrees F for 13 - 15 minutes or until edges begin to brown.

  6. Remove from the oven and cool 3 minutes on baking sheet before removing to cooling rack to cool completely.

Recipe Notes

Store in an airtight container up to 3 day.