This recipe was first discovered here and I added my own twist! I love white chocolate and milk chocolate together. You can really use any chips you want in there! I just love oatmeal cookies. They keep you full and satisfied.
To make the butterscotch drizzle I melted a handful of butterscotch chips with a tbsp of coconut oil in the microwave. Check every 30 seconds and mix together.
These cookies are best made when you let them cool in the fridge for 30 minutes after preparing the dough. I find them much easier to work with and roll into cookie dough balls.
They last about a week on the counter and still taste just as good. I love heating mine up just for 10-15 seconds in the microwave before eating. Yum!
Please share and let me know if you make these! I’d love to know how you like them. I feel like these would be a big hit with kids too!
Oatmeal Tuxedo Cookies with Butterscotch
Equipment
- Sheet Pan
- Parchment paper
- Mixing Bowl
Ingredients
- 2 Eggs
- 1/2 Cup Vegan Butter
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 tsp Vanilla
- 1 Cup Flour
- 2 Cups Rolled Oats
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
- 1/4 cup Milk chocolate chips
- 1/4 cup white chocolate chips
Butterscotch Drizzle
- 1/4 cup Butterscotch chips
- 1 tbsp Coconut oil
Instructions
- Preheat oven to 350. Mix all ingredients in a large bowl. Place in the fridge for 30 minutes.
- Roll the cooled cookie dough into balls onto a parchment lined baking sheet. Bake for 10-12 minutes.
- Melt the butterscotch chips and coconut oil in the microwave at 30 second increments. Stir in between to mix together. Do not overheat these or they will become stiff. Just keep heating and mixing in small increments. When you get a liquid consistency, drizzle over the cooled cookies! Let harden and enjoy!
