I had some butterscotch chips leftover from last week’s apple butterscotch cookies recipe so I needed to use them in something tasty. My husband I also visited Louisburg Cider Mill in Louisburg, KS on a whim over the weekend. Even though everything is pretty much out of season by the first weekend in December, we still got to enjoy some of their apple donuts and peruse their general store, and ended up heading home with a combo-pack of three of their butters: apple butter (of course), pumpkin butter and peach butter, which I used in this little recipe. I went out on a limb here and guessed that peaches and butterscotch went together, but my husband will have to be the final judge of that. (Side note – I personally think fresh peach butter smells like dirty gym socks, so I also went out on a limb here in assuming it’d be better after baking, and thankfully I was right.) Enjoy!
Delicious and easy cookie recipe for cookies using peach butter, butterscotch chips and slivered almonds. Chips and nuts can be subbed out or skipped entirely!
- 1/4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1/2 cup old-fashioned quick-cooking oats
- 1/2 cup peach butter
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup butterscotch chips
- 1/2 cup slivered almonds, or other nut (optional)
- Preheat oven to 350 degrees.
- Cream the softened butter with the brown sugar.
- Add the egg, oats and peach butter and mix just until blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Mix half the dry ingredients into the batter, then the 2 tbsp of butter, then the last half of the dry ingredients.
- Add the butterscotch chips and nuts if you chose to add those. Mix just until blended. Do not overmix.
- Bake in the 350-degree oven for 10 to 12 minutes.
Makes 2 dozen peach butter and butterscotch cookies.