“C is for Cookie” ~ Cookie Monster.
Our friends Susan and Towny recently shared this chocolate chip oatmeal cookie recipe with me so that I could demonstrate how to make them for an online cooking class. The class was celebrating what would have been their daughter Alex’s 34th birthday; Alex left this world when she was 26, and she is missed every day.
These cookies were created by Susan (inspired by a recipe from the RSVP column in The Gourmet Magazine) for Alex. Alex promptly named them after Bilbo, the family’s Glen of Imaal Terrier, as seen below drawn by Alex when she was just 9 years old. I hope you enjoy Bilbo’s Cookies as much as we and our friends do.
~ David
Bilbo’s Cookies (a.k.a. Alex’s Cookies)
To print this recipe, please click on the small printer icon below.
Ingredients
- 1 1/2 cups all-purpose flour
- I scant teaspoon baking soda
- pinch of salt
- 1 cup unsalted butter, softened
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 3 cups old-fashioned rolled oats
- 1 cup semisweet chocolate chips
- 1/4 cup butterscotch chips
Instructions
- Preheat oven to 350°F.
- Whisk together flour, baking soda, and salt in a small bowl and set aside. Using a stand mixer fitted with the paddle blade, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add in egg and vanilla and combine. Slowly beat in the flour mixture, then the oats. Stir in the chocolate and butterscotch chips.
- Line three baking sheets with parchment. Scoop rounded tablespoons of the dough and place 12 scoops on each baking sheet, about 2 inches apart. For even results, bake each baking sheet of dough separately in the middle rack of the oven for 11 minutes (see Note). Remove from the oven and let cool for 10 minutes, then transfer to cooling racks with a spatula.
- Makes about 3 dozen.
- Note: not all dough needs to be baked immediately. Covered and refrigerated it holds well for 3 days. (Ooh — fresh-baked cookies every day!) Also, the dough can be frozen. I like to scoop out individual portions onto a baking sheet, then freeze them; when completely frozen, transfer them to a sealable freezer bag. Bake them directly from the freezer for 13 minutes. If you shape the dough into a roll and freeze it, you will need to thaw it for at least 8 hours before slicing (1/2-inch thick) and baking. I also bake these for 13 minutes.
© 2026 Copyright Cocoa & Lavender
angiesrecipes
October 18, 2025 at 4:30 amSuch a sweet and beautiful tribute to Alex! These cookies look chewy and crispy at the same time…just perfect!
Cocoa & Lavender
October 18, 2025 at 7:50 amThanks, Angie. Alex was a very special young woman… I’m so glad you picked up on the fact that these cookies are both crunchy and chewy at the same time.
Eha Carr
October 18, 2025 at 4:42 amLove the chocolate and butterscotch chips with the rolled oats . . . beautiful cookies but a sad memory . . . blessings to all . . .
Cocoa & Lavender
October 18, 2025 at 7:51 amIt was very sad to lose Alex, but we try to keep her very much alive in our hearts and lives, Eha.
Mimi Rippee
October 18, 2025 at 5:01 amOh how awful. I can’t even imagine. Great cookie recipe.
Cocoa & Lavender
October 18, 2025 at 7:52 amI’m sure, Mimi. For any parent, this is the unthinkable.
Carolyne
October 18, 2025 at 5:08 amWhat a sweet tribute to Alex 🫶
Cocoa & Lavender
October 18, 2025 at 7:52 amThanks, Carolyne. We do everything we can to keep Alex alive in our hearts and lives every day.
Mad Dog
October 18, 2025 at 5:16 amThey look like delicious cookies. I’m very sorry to hear about Alex.
Cocoa & Lavender
October 18, 2025 at 7:54 amThanks, Mad Dog. We all miss her every day.
Ben | Havocinthekitchen
October 18, 2025 at 6:50 amSuch a delightful recipe, David! I love the addition of butterscotch – it adds that warm, nostalgic sweetness and makes these cookies even more irresistible.
Cocoa & Lavender
October 18, 2025 at 7:54 amThe butterscotch was one of Susan’s additions. It makes them special in a very nice and nostalgic way.
Barb
October 18, 2025 at 7:49 amMy heart goes out to Susan and Towny for the loss of their beautiful angel, Alex. The cookies sound delicious. Thanks for sharing the recipe, Susan.
Cocoa & Lavender
October 18, 2025 at 7:55 amThanks, Barb. Susan & Towny are doing amazing work to help raise awareness for the illness that took Alex. They work tirelessly every single day to make sure this doesn’t happen to anybody else. They are such inspirations!
sherry
October 18, 2025 at 6:21 pmin fact i would say it’s better to shove your dough into the fridge for a bit before baking :=) These sound great David; I do love an oaty biscuit/cookie!
sherry
Cocoa & Lavender
October 20, 2025 at 10:03 amI really don’t think you need to chill the dough before baking. But you do you, Sherry!
Karen (Back Road Journal)
October 19, 2025 at 9:15 amI remember Alex’s passing and this is a lovely tribute.
Cocoa & Lavender
October 20, 2025 at 10:02 amThanks, Karen. It was, indeed, one of the saddest days in my life.
Jeff the Chef
October 23, 2025 at 4:00 amWhat a great drawing! She obviously had a budding talent. So sorry that she left so soon. This cookie recipe is a great way to remember her.
David Scott Allen
October 23, 2025 at 9:05 amThanks, Jeff. She was incredibly creative, so intelligent, and so much fun. And we will always have her cookies.
Raymund
October 23, 2025 at 2:48 pmSuch a beautiful story behind these cookies, David. I love how a simple treat can carry so much love and memory, Bilbo’s Cookies sound extra special because of that.
Cocoa & Lavender
October 25, 2025 at 6:10 amThanks, Raymund. It is a sweet way to remember a wonderful young woman.
Pauline
October 24, 2025 at 4:54 pmDavid you have done a wonderful thing, in creating this beautiful memory of Alex and sharing the story. I can’t even imagine what it would be like to lose a child at such a young age. I don’t think I have ever seen butterscotch chips here, I’m sure the biscuits could stand alone without them, but what a wonderful ingredient to add. Added to my shopping list:) Have a wonderful weekend.
Cocoa & Lavender
October 25, 2025 at 6:09 amIt was truly heartbreaking for Susan and Towny — and for all of Alex’s friends. Thanks for your kind words, Pauline.
Pauline
October 24, 2025 at 4:55 pmAnd I meant to say, what a beautiful drawing done by a 9 year old!
Cocoa & Lavender
October 25, 2025 at 6:09 amShe was a very creative and talented artist!
2pots2cook
October 25, 2025 at 4:29 amBeautiful tribute and beautiful breed as well. So nice of you to participate in keeping the memories alive ……
Cocoa & Lavender
October 25, 2025 at 6:05 amYou are very sweet, Davorka — she was a wonderful young woman.
Valentina
November 4, 2025 at 10:04 amI’m so sorry for your friends’ loss. A child leaving the world too soon is so heartbreaking. Sounds like they — all of you — keep her memory alive in a positive way. That drawing is amazing! And the cookies too! I LOVE a good oatmeal cookie, and I call them breakfast. 😉 ~Valentina
Cocoa & Lavender
November 4, 2025 at 10:50 amThanks, Valentina – Alex was such a special person in our lives, and I think she would appreciate that we keep her alive through food and wine!
Christina
November 15, 2025 at 12:02 pmSuch sadness, but a lovely memory every time these cookies are made! The drawing is lovely; Alex was clearly a talented artist at such a young age. Thanks for sharing!
Cocoa & Lavender
November 16, 2025 at 6:22 amShe was indeed very special. Thanks, Cristina!
Dave Guinther
November 15, 2025 at 6:10 pmCan’t wait to try this using butterscotch chips. Our family recipe from Gaga uses walnuts.
Suggestion – to really amplify the flavor grind sea salt on top of the cookies before baking.
Cocoa & Lavender
November 16, 2025 at 6:21 amFunny that you should mention salt on oatmeal cookies… Today, I will make Dorothy’s salted oatmeal cookies. Thanks for commenting, Dave. The small amount of butterscotch chips in these cookies really does make a difference.
Inger
December 11, 2025 at 6:18 pmI can’t think of many nicer tributes David!