Oat and Cornmeal Butterscotch Chip Cookies

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After the success I felt I had dabbling with cornmeal as an ingredient in cookies when I made the Blue Cornmeal Peanut Butter Cookies, I thought I would try my hand at another cornmeal cookie and see how it turned out. I had a rough idea of what I wanted to do with this cookie but after adding some canned pumpkin (my original idea which seemed brilliant?) and discovering it was a bad idea, I began throwing ingredients in willy-nilly to try to get the dough to taste good again. The following is an approximation of what went into my mixing bowl:


  • 1 c. butter, room temperature
  • 1 c. vegetable shortening
  • 3 c. sugar
  • 3 eggs
  • 1 c. pumpkin, canned
  • 2 tsp. vanilla
  • 4 tsp. salt
  • 2 tsp. baking soda
  • 2 c. white cornmeal
  • 3  c. flour
  • 3 c. rolled oats
  • 2 1/2 c. quick oats
  • 4 c. butterscotch chips


  1. Heat oven to 350 degrees.
  2. In a stand mixer, cream together sugars and butter. Beat until light and fluffy. Scrape down the sides to ensure the mixture is thoroughly combined while mixing. Add pumpkin filling and blend ingredients.
  3. Add eggs and vanilla and then dry ingredients. Dough should be stiff. If not, add more flour, oats or cornmeal. Add butterscotch chips and stir to combine.
  4. Drop by the tablespoon full onto a cookie sheet lined with parchment paper. Bake for 8 to 9 minutes or until desired doneness. Let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool.

Recipe rating:

My neighbor swears these are delicious. Despite the odd ingredients. I had her try one and then she took three more with her when she left my house. Don’t tell anyone what’s in them and they won’t know the difference, she advised me. I’m only telling you because, well, if I didn’t tell you what was in them that would defeat the purpose of having a food blog.

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