Honey Roasted Peanut Butter Oatmeal Scotchies

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Honey Roasted Peanut Butter Oatmeal Scotchies. Made with peanut butter, whole wheat flour, oats, flax, coconut, and a ton of butterscotch!

The name of these cookies – what a mouthful! These could also technically be Cowboy Cookies. Or Everything-But-The-Kitchen-Sink Cookies. I just wanted to throw it out there that this is my 28948947 peanut butter recipe.  Should I change my blog name to Sally’s Peanut Butter Addiction? Probably.

These relatively healthy cookies have it all.  They are BIG, chunky and chewy cookies packed with whole wheat flour, oats, flax, cinnamon,  butterscotch chips, honey roasted peanut butter, honey roasted peanuts, and coconut. I like my cookies large and in charge and packed with texture and chunks. What I love most about these cookies is the salty & sweet factor, thanks to the honey roasted peanuts  and homemade honey roasted peanut butter.

You may certainly use regular peanut butter, chunky or smooth, but I opted to use my favorite homemade peanut butter.  It takes less than 4 minutes to make and only has 1 ingredient!

Not only are these chewy cookies HUGE, packed with chunks & a sweet/salty flavor, but they are also relatively healthy!  They have a nice antioxidant boost from the added spoonful of cinnamon.  And they are 100% whole wheat and packed with oats and a nutrional powerhouse: flax. You may read more about the long list of health benefits of flax here.

First, round up all of your yummy add-ins.  You may certainly substitute any nut for the honey roasted peanuts.  And if butterscotch chips aren’t your thing, you are crazy you may substitute chocolate chips or peanut butter chips instead.  The coconut adds a wonderful texture and really takes these cookies to the next level.  You may certainly leave the coconut out, though.

Next, roll the dough into large 2 Tbsp balls.  You should get roughly 18 balls. I *slightly* flattened mine after taking this picture and before putting in the oven.

Oatmeal Flax Scotchies

These cookies are super soft, so be sure to allow them to cool for a couple minutes ON the baking sheet before transferring to a cooling rack.

Honey Roasted Peanut Butter Oatmeal Scotchies. These cookies are so easy to make and are packed with good-for-you ingredients like whole wheat flour, oats, flax, peanut butter, and coconut. Plus, lots of butterscotch!

{sidenote: how awesome is the electric blue neon $3 plate?  Man I love Target.}

Soft & chewy on the inside, these cookies are just loaded with different tastes and textures in each bite.  I truly love the addition of cinnamon, too.  Really gives them a warm undertone and pairs well with the rest of the flavors.  I adore these cookies, and don’t feel too guilty eating them!  Woo!

Honey Roasted Peanut Butter Oatmeal Scotchies. These cookies are so easy to make and are packed with good-for-you ingredients like whole wheat flour, oats, flax, peanut butter, and coconut. Plus, lots of butterscotch!


Honey Roasted Peanut Butter Oatmeal Scotchies

Makes 2 dozen cookies. Cookies remain soft and fresh stored at room temperature for up to 1 week. Baked cookies and/or cookie dough may be frozen for up to 2 months.


  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup honey roasted peanut butter (or regular creamy peanut butter)
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour
  • 3/4 cup old-fashioned rolled oats
  • 2 Tablespoons ground flax
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup shredded coconut
  • 1/3 cup honey roasted peanuts (or regular peanuts)
  • 2/3 cup butterscotch chips


  1. Preheat oven to 350F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, cream the butter, brown sugar, and granulated sugar together at medium speed using an electric mixer or stand mixer with a paddle attachment. Add the peanut butter and beat for1 minute. Add the egg and vanilla and beat until combined and creamy. Scrape down the sides to ensure everything is mixed together.
  3. In a separate large bowl, mix the whole wheat flour, oats, flax, baking powder, and baking soda. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do NOT overmix. Fold in the extras: coconut, peanuts, and butterscotch chips.
  4. Drop 2 Tablespoon balls onto an ungreased baking sheet or silpat. Flatten very slightly. Bake for 10-12 minutes. Allow to cool on the baking sheet for a few minutes - the cookies will be VERY soft. Transfer to a cooling rack to cool completely.

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  1. Hi there. The current Food on Friday on Carole’s Chatter is all about favourite foods from childhood. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links. Have a great week.

  2. Hey Sally! Would it be okay to leave out the ground flax??? Or would it really mess with the final outcome of the cookie??

  3. Alright so I just mixed these cookies a few minutes ago(I luckily found the flax at trader joe’s! :)) and I decided to take a risk and add some golden raisins instead of the peanuts. Was that too risky??? :/ :/

  4. These turned out to be amazing today! they were so chewy and soft, plus all the flavors were awesome together! I was in pure bliss while eating one…..or one and a half….. hahaha thanks again for another great recipe sally! happy funfetti friday!! 😀

    1. Hey Teresa! These are my favorite cookie recipe on my website. 🙂 So glad you loved them too. Thanks for reporting back!

  5. These cookies are amazing, my boyfriend is not much of a cookie person but I made these today and he told me that he actually likes these! Great recipe! and I love that they’re pretty healthy 🙂

    1. That’s great, Sarah! These are actually one of my most favorite cookies on my website. So glad you both enjoyed them!

  6. Just made these! Soo amazing! Honey roasted peanut butter has been my favorite thing for years since I found it at whole foods, but I somehow never thought to use it in cookies.

    The only change I made was just making the cookies with 1 tablespoon each, only because I wanted to be able to share them with more people. I cooked them for around 10 minutes and they were perfect! Perfect snacking size, but I of course had 3. Thanks for the great recipe!

    1. Hi Jen! That is so great to hear. Did you know these are my favorite cookies on my website! They deserve some more love. I’m so glad you made and loved them!

  7. Hey Sally! Can’t wait to try this recipe. One quick question- what would happen if I used crunchy peanut butter instead of creamy? Thanks so much!

  8. OMG, I just made these last night. They are AMAZING! I used whole flax seeds, not because I was trying to go rogue, but because I have a horrible habit of not reading directions fully. They still tasted great! Super M-word and chewy. I brought them to work so I wouldn’t eat them all and in a small office of less than 10, they are all gone and it is only 2pm!
    Thanks again Sally!

  9. Hey Sally. I only use your website to find recipes. Everything I have made has been so delicious. I’ve made these before and they are definitely one of my favorite cookies. I left out the coconut- not a big fan of it, and they still turned out amazing! I was wondering if there is anything I can use to substitute for the peanut butter. My boyfriend hates peanut butter and I wanted to bake these again. Do you have a similar recipe without peanut butter? He is missing out. These are heaven!!

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