Oatmeal Butterscotch Cookies
These chewy oatmeal butterscotch cookies are soft, loaded with butterscotch chips, and have that perfect balance of sweet and buttery flavors everyone loves. They’re my take on classic oatmeal scotchies, and they’ve become a family favorite!
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I love how these butterscotch oatmeal cookies have that hearty texture from the oats but still stay incredibly chewy in the center. The golden brown edges with a soft middle make these some of the best cookies for any occasion, they’re always a huge hit!
What you’ll love about these butterscotch oatmeal cookies:
Recipe Ingredients:
You’ll need the following ingredients to make these Butterscotch and Oatmeal Cookies:
- Butter- Use 1 cup butter softened to room temperature.
- Brown sugar, packed- Light brown sugar works perfectly.
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt- Just a tsp salt for perfect flavor
- Ground cinnamon
- Old-fashioned oats- Don’t use quick oats as they’ll change the texture.
- Butterscotch chips
Ingredient Notes:
- Butter– Softened butter is key for getting that light and fluffy texture.
- Oats– Old-fashioned oats give these the hearty texture we love. Quick-cooking oats will make them too dense.
- Butterscotch Chips– These add the signature butterscotch flavor. You can find them at the grocery store near chocolate chips.
How to make oatmeal butterscotch cookies step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Heat oven to 350°F. Line baking sheets with parchment paper or a silpat mat. You can also use ungreased cookie sheets.
Step 2: In large bowl, with an electric mixer, cream together butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes.
Step 3: Beat in eggs one at a time, then add vanilla extract.
Step 4: In small bowl, whisk together flour, baking soda, salt and cinnamon.
Step 5: Add flour mixture to butter mixture and mix until just combined.
Step 6: Stir in oats and butterscotch chips until evenly distributed.
Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Step 8: Bake 10 to 12 minutes until edges are lightly golden brown but centers still look slightly soft.
Step 9: Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
PRO TIP:
Don’t over bake these! They should look slightly underdone in the center when you pull them from the oven. They may need an extra minute depending on your oven, but be careful not to go too long. They’ll continue cooking on the sheet and will have the perfect chewy texture once cooled.
Storage and Reheating:
Storage: Store cookies in an airtight container. It can be kept for up to 5 days.
Reheating: Warm individual cookies in the microwave for 10 seconds to get that fresh-baked taste again.
Freezing: Freeze baked cookies for up to 3 months, or freeze cookie dough balls and bake from frozen, adding 1-2 extra minutes to baking time.
Additions and Substitutions:
ADDITIONS:
- Nuts: Add chopped pecans or walnuts for extra crunch and flavor.
- Chocolate: Mix in chocolate chips along with the butterscotch for a combo cookie.
- Caramel: Add small pieces of caramel candy for oatmeal butterscotch salted caramel cookies.
SUBSTITUTIONS:
- Chips: Swap butterscotch chips for chocolate chips, white chocolate chips, or peanut butter chips.
- Sugar: Use all cup sugar brown for a chewier, more molasses-flavored cookie.
- Sweetener: Try maple syrup in place of some of the granulated sugar for a different flavor profile.
FAQs about these Butterscotch Cookies:
Why are my cookies flat?
Make sure your butter isn’t too soft or melted. Also, check that your baking soda is fresh, old baking soda won’t give proper lift.
Can I make the dough ahead?
Yes! Refrigerate cookie dough for up to 3 days or freeze for up to 3 months. This will be your new favorite cookie recipe!
Are these similar to oatmeal scotchies?
Yes! This is my version of Scotchies, chewy oatmeal cookies loaded with butterscotch chips!
How do I know when they’re done?
The edges should be golden brown and set, but the centers will still look soft. They firm up as they cool.
What can I serve with these Scotchies?
These sweet treats are perfect with ice cream, or on their own with a glass of cold milk or hot coffee. They’re one of my favorite cookies to bring to parties and always disappear fast! They also make great cookie recipes for holiday gifting.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try Oatmeal Butterscotch Cookies! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Oatmeal Butterscotch Cookies
Equipment
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned oats
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In large bowl, with an electric mixer, cream together butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes.1 cup butter,3/4 cup brown sugar,1/2 cup granulated sugar.
- Beat in eggs one at a time, then add vanilla extract.2 large eggs,1 teaspoon vanilla extract
- In medium bowl, whisk together flour, baking soda, salt and cinnamon.1 1/2 cups all-purpose flour,1 teaspoon baking soda,1/2 teaspoon salt,1 teaspoon ground cinnamon.
- Add flour mixture to butter mixture and mix until just combined.
- Stir in oats and butterscotch chips until evenly distributed.3 cups old-fashioned oats,1 cup butterscotch chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 10 to 12 minutes until edges are lightly golden but centers still look slightly soft.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Nutrition
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