Food Snob

Oat and Cornmeal Butterscotch Chip Cookies

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Updated 1.28.2020

Here’s what I wrote about this recipe back in 2011:

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.

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.

In 2020 I was a bit more methodical but still a bit experimental. I used my Levain Bakery copy-cat recipe as the inspiration for this recipe and ditched the pumpkin. The Levain copy-cat recipe has quickly become a favorite as I make it more and more and share it with more and more people, so I figured trying to make Levain-like cookie in a different flavor would work out well.

Turns out I was right. I have experimented on different flavors using my Levain copy-cat recipe as inspiration and the experimentation has always turned out well. At first I wasn’t overly fond of this cookie. I thought the cornmeal was too prevalent. But then the second time I tried the cookie I warmed up to it and when Dad tried the cookie he declared it amazing.


  • 1 c. butter, cold and cut into pieces
  • 1 c. sugar
  • ½ c. brown sugar
  • 2 eggs, room temperature
  • 2 tsp. vanilla
  • 1 tsp. corn starch
  • 1 ½ tsp. salt
  • 1 tsp. baking soda
  • 1 c. cornmeal
  • 2 c. flour
  • 2 c. quick oats
  • 2 c. butterscotch chips + more for baking


  1. Heat oven to 410 degrees.
  2. In a stand mixer, cream together sugars and butter. Beat until incorporated. Scrape down the sides to ensure the mixture is thoroughly combined while mixing.
  3. Add eggs, one at a time, stirring after each additional, and then vanilla.
  4. Then add dry ingredients. Dough should be fairly stiff. Add butterscotch chips and stir to combine.
  5. Use a cookie scoop to scoop out large amounts of dough. Place on a cookie sheet covered in silpat, if you have it, or parchment paper. You will only be able to fit about 5 or 6 cookies per sheet. Bake for 10 to 12 minutes or until desired doneness. My desired doneness is slightly underdone. The cookies will continue to cook a bit or set during the cooling phase.
  6. Let cool on the cookie sheet for a few minutes. At this point you can dot the tops of the cookies with more butterscotch chips for a prettier effect. Push the chips lightly into the cookies. Transfer to a wire rack to cool completely.

Recipe rating: 


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