Skip to Content

Butterscotch-Pecan-Oatmeal Cookies

  • Save Recipe
  • Prep 45 min
  • Total 60 min
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Try this "adults-only" cookie loaded with extras like coffee liqueur, rich chips, pecans and more.
Created Aug 25, 2010
  • Save
  • Share
  • Keep Screen On


  • 1 pouch Betty Crocker* Oatmeal Cookie Mix
  • Butter, water and egg called for on cookie mix pouch
  • 1 tsp (5 mL) coffee-flavoured liqueur or cold brewed coffee
  • 1 tsp (5 mL) vanilla
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/3 cup (75 mL) butterscotch chips
  • 1/3 cup (75 mL) flaked coconut
  • 1/3 cup (75 mL) chopped pecans


  • 1
    Heat oven to 375ºF. Make cookie dough as directed on pouch, adding liqueur, vanilla and cinnamon with butter, water and egg. Stir in chips, coconut and pecans.
  • 2
    Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.
  • 3
    Bake 8 to 12 minutes or until golden brown and tops are almost dry. Immediately remove from baking sheet to cooling rack. Cool completely, about 15 minutes. Store cookies in airtight container.

Expert Tips

  • Tip 1
    Substitution: Are you a chocolate lover? You can use a pouch of Betty Crocker* Oatmeal Chocolate Chip Cookie Mix instead of the oatmeal cookie mix.
  • Tip 2
    Success: Keep these cookies soft and moist by tucking a slice of bread inside the cookie jar.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved