Go Back Email Link
+ servings
Bourbon Butterscotch Oatmeal Cookies | Culinary Cool

Bourbon Butterscotch Oatmeal Cookies

Classic oatmeal cookies with a shot of bourbon, butterscotch chips and pecans.
Course Dessert
Cuisine American
Keyword Bourbon, Butterscotch Chips, Oatmeal
Prep Time 15 minutes
Cook Time 14 minutes
Servings 24 cookies
Calories 253kcal


  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 5 tbsp bourbon such as Jim Beam
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • 1 tsp salt
  • 2 cups rolled oats not instant
  • 1 cup butterscotch chips such as Chipits
  • 1 cup pecans toasted and then coarsely chopped


  • Preheat oven to 350°F
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 5-8 minutes.
  • Add eggs one at a time. Beat until pale in color. Add vanilla and bourbon and mix until combined.
  • Sift together flour, baking soda, baking powder, cornstarch, and salt. Whisk until well combined.
  • Stir in the oats.
  • Add the dry ingredients to the wet ingredients all at once, and mix until just combined. Add in butterscotch chips and pecans and mix until fully incorporated.
  • Scoop 1+1/2 to 2 tbsp of dough for each cookie and roll into balls. I like to chill my dough once they are formed into balls for about 30 minutes before I bake them.
  • Line a baking sheet with parchment. Arrange cookies about 2 inches apart.
  • Bake for 12-14 minutes or until lightly golden.
  • Let cookies cool on the baking sheet for about 5 minutes before transferring to a cooking rack to completely cool.


Calories: 253kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 198mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg