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Whole Grain Oatmeal and Butterscotch Cookies (eggless)


  • 2 1/2 cups whole grain all-use flour
  • 1 cup oatmeal rolled oats, not quick oats
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda
  • 3/4 cup butterscotch chips
  • 1 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup light olive oil or canola oil
  • 1/2 cup water


  • Preheat oven to 350 degrees.
  • 1) Into a large mixing bowl, add all dry ingredients(flour, sugars, baking soda, salt, butterscotch chips) and combine well.
  • 2) Combine oil and water in a measuring cup, then add the vanilla to the liquid mixture.
  • 3) In a slow but steady stream, add the liquid mixture to the dry mixture and on low speed of your mixer, mix until combined or add a bit at a time if doing the old fashioned way....by hand!
  • 4) Mix until all is combined (mixture should not be crumbly, but a bit sticky. If not add a bit more water if too dry, more flour if too wet usually not more than a tablespoon or so if needed)
  • 5) Onto your prepared cookie sheet, spoon on portion of batter (I usually use a heaping tablespoon for a measure or a small cookie scoop if you have one) then, gently form cookies by pressing down with the bottom of a cup or your fingers, to about a 1/4 height.
  • 6) Put into oven and bake for approximately 14-16 minutes or until cookies are slightly golden on the bottom. Let set on cookie tray for at least 1-2 minutes before removing to a cooling rack.


While cookies are cooling, get a glass of milk of choice, a blanket with your favorite snuggler, or enjoy by yourself!
Used in this recipe:
Powder Mill Grain and Baking 100% Whole Grain All-Use Flour