The Bourbon Butterscotch Oatmeal Cookie Recipe From The Snack Size Edition

On this week’s Snack Size Edition of Eat! Drink! Smoke!, Tony baked some Oatmeal Butterscotch Bourbon Cookies from a recipe featured on

We promised to share the recipe with you,. If you bake them, please share photos of your cookies with us on our Facebook Page!

The bourbon butterscotch oatmeal cookie recipe from

1 1/2 cups flour
1/4 tsp salt
1 tsp baking soda
1 cup unsalted butter (room temp)
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 tbls. BOURBON (I used Four Roses)
2 1/2 cups oatmeal
1 1/4 cup BUTTERSCOTCH Chips
1 1/2 cups walnuts

Preheat oven to 350.

Lightly grease a baking sheet (or use parchment paper).

In small bowl, combine flour salt, and baking soda. Set aside.

In large bowl, cream butter, granulated sugar, and brown sugar until smooth. Mix in eggs one at a time. Stir in vanilla, and bourbon.

Add flour mixture to wet mixture. Stir until well combined. Fold in oatmeal, butterscotch chips, and walnuts.

Drop large tbls (I do about tablespoon, and a 1/2) onto prepared baking sheet. Stick a few extra butterscotch chips on top of each cookie. Bake for 9-11 minutes, until edges are getting crispy, but middle is soft. Take out of oven, and let sit on baking sheet for about 2-3 minutes. Transfer to parchment paper or wire rack to cool.