Brown Buttercrunch Cookies

I am BEYOND excited to have The Girl Who Ate Everything here today to share a delicious cookie recipe with all of us!  When I first started my blog, hers was, and still is, one that completely inspires me. This girl knows how to bake and cook and her pictures are mouthwatering! The cookies she is sharing with all of us today look absolutely DELISH! I will let Christy take it away now…

Thank Nikki for letting me hang out at your place today!

I consider myself the Cookie Queen but my grandma was also known as the queen of sweets. She passed down these Brown Buttercrunch Cookies to me.

When I think of cookies to make for my neighbors and friends, I try to think of cookies that are easy to make, unique, and obviously tasty. These Brown Buttercrunch Cookies are unlike any cookie I’ve ever made. They’re buttery golden snowflakes that taste like toffee but in cookie form.

Start off by placing 1/2 teaspoon drops of the batter onto your cookie sheet. I know that sounds small but these babies spread. They turn into beautiful golden brown discs. I know mine aren’t uniform here but just like snowflakes, each one has it’s own shape and character.

You’re supposed to just drizzle some chocolate on them but today I felt like lathering an entire end with chocolate. Don’t you have days like that?

These cookies are filled with buttery goodness and would be a showstopping addition to your cookie plates.

Brown Buttercrunch Cookies

Brown Buttercrunch Cookies from The Girl Who Ate Everything!... These cookies are a show-stopper! They are buttery and delicious and would make a fantastic addition to your cookie plates! #cookie #recipe #bloggercookieexchange

By Chef in Training Published: November 11, 2012

  • Yield: 3 dozen cookies

These cookies are a show stopper! They are buttery and delicious and would make a fantastic addition to your cookie plates!



  1. Preheat oven to 375 degrees and line cookie sheets with parchment paper.
  2. In a medium saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves.
  3. Increase heat to high.
  4. When mixture boils remove from heat and stir in oats, flour and vanilla.
  5. Drop half teaspoonfuls, three inches apart on parchment lined cookie sheets.
  6. They will spread a lot so do not place them too close.
  7. Bake for 6-8 minutes or until mixture spreads, bubbles and turns golden brown.
  8. Let cookies cool completely.
  9. To make the chocolate glaze, heat cream in a small saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand about 15 minutes until the chocolate has melted. Using a wire whisk or a wooden spoon, gently mix glaze until smooth, being careful not to create bubbles.
  10. When cookies are cool, drizzle glaze over the cookies or use a spatula to cover the end in chocolate.
  11. Allow to set for 10-15 minutes.


Thank you so much Christy for being here today and sharing such a yummy and show-stopping cookie!

Be sure and check out Christy’s blog, The Girl Who Ate Everything
You can also find her on 
Facebook | Pinterest | Twitter 

Leave a Comment

Your email address will not be published. Required fields are marked *


  1. These cookies look absolutely FAH-bulous. Showstopping, indeed! No doubt about it, I will be running these into my oven tomorrow. Any thoughts on what might happen if only quick-cooking oats were available, though?

    • You can let them cool on the cookie sheet. The original recipe says to actually curl the cookies around a pencil but after breaking a tray full of them I figured they looked pretty like this!

  2. Tracey

    I was so happy to see your recipe did not have butterscotch chips!!! So many recipes that say butterscotch use them and we can’t get them here in Tassy (Tasmania, Australia)! (I am a transplanted American.) I LOVE anything butterscotch!! Can’t wait to make these! :)

  3. Stephanie

    Help! I tried to make these and they did not come out thin, crispy and snowflake like….rather small globs. I followed directions, and even did smaller scoops thinking that was the problem. Tips???

  4. Just made these tonight and they are delicious…a couple of notes to the wise: 1. unless you want one solid slab of brown butterscotch goodness, be sure to put lots of space between each dollup of the mixture. 2. The longer they bake, the crunchier they are. 3. Even as a solid sheet, you can break them up into pieces, similar to brittle, then drizzle the chocolate over them.

  5. Barbara

    What is the best way to store these cookies? They are really good, but take forever to get them all baked.. I could only bake 8 at a time.

  6. YUM! I haven’t heard the name buttercrunch for these, we always called the Lace cookies. I certainly like “Buttercrunch” better. The name sounds tastier. =] Kate

  7. Tina

    These are very pretty cookies. I baked at 350 for 5 minutes on the top rack worked perfectly. If any blended together I took a wooden skewer and as soon as I removed the pan from the oven, I separated them.