These Oatmeal Butterscotch Cookies with Walnuts are the perfect way to ease into fall baking. The sweet, caramel-ey flavor of butterscotch is so good in an oatmeal cookie – much better than raisins in my opinion. The walnuts add the perfect crunch, but can be left out if you prefer. I like to keep any leftover cookies in my freezer – they’re absolutely delicious cold, but can be warmed in the microwave for a quick and easy treat with coffee or tea on a crisp day!
My brother-in-law brought a batch of these last time he visited and I immediately knew I had to share this recipe with you all. I’m not usually drawn to an oatmeal cookie personally, but these really are special. You’re going to love them – and thanks, Daniel, for sharing this recipe with us!
These oatmeal butterscotch cookies were a wonderful thing to celebrate my kids starting school (worthy of celebration for many reasons, including my ability to get back into the swing of getting new recipes to you!).
And if you need a nut free version, you can absolutely omit the walnuts in this recipe. This is perfect for packing as a nut-free treat for lunch, for schools with such rules.
…GET THE RECIPE for Oatmeal Butterscotch Cookies with Walnuts!