Oatmeal butterscotch cookies are the perfect balance of chewy texture, hearty oats, and sweet caramel-like butterscotch chips. These nostalgic treats are ideal for bake sales, lunchboxes, or cozy evenings with a glass of milk. Whether you’re an experienced baker or trying cookies from scratch for the first time, this recipe delivers consistent, crowd-pleasing results every time. The rich warmth of cinnamon and the nuttiness of oats elevate the flavor while the butterscotch adds a decadent twist. Once you make a batch, don’t be surprised if they vanish before they even cool!
Table of Contents
Why You’ll Love This Recipe
There’s a lot to adore about these oatmeal butterscotch cookies:
- Perfect chewy-crisp balance: Oats give these cookies structure and texture, while the edges bake up golden and lightly crisp.
- Butterscotch bliss: Every bite is packed with sweet, creamy butterscotch chips that melt into gooey pockets of flavor.
- Quick and easy: No fancy equipment or chilling time needed—just mix, scoop, and bake!
- Freezer-friendly: Make the dough ahead of time and freeze it for fresh-baked cookies anytime.
- Crowd favorite: These cookies are guaranteed to disappear quickly at parties, potlucks, or holiday trays.
Ingredients
To make these oatmeal butterscotch cookies, gather the following pantry staples:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 ¾ cups butterscotch chips
Tip: Use high-quality butterscotch chips for the richest flavor.
Instructions
Follow these simple steps to bake the ultimate oatmeal butterscotch cookies:
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or leave them ungreased.
- Cream the butter and sugars in a large mixing bowl using an electric mixer until light and fluffy—about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in oats and butterscotch chips: Fold them in using a spatula or mixer on low until evenly distributed.
- Scoop the dough: Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes or until the edges are lightly golden. The centers will still look slightly soft—that’s perfect!
- Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
Don’t overbake—chewy centers make these cookies irresistible!
Recipe Details
Here’s everything you need to plan your baking session for these oatmeal butterscotch cookies:
Prep Time
- 15 minutes
Cook Time
- 8–10 minutes per batch
Total Time
- About 30–35 minutes
Servings
- Makes approximately 36 cookies
🥄 Nutrition Facts (Per Cookie — Approximate)
- Calories: 140
- Fat: 6g
- Carbohydrates: 20g
- Sugar: 12g
- Fiber: 1g
- Protein: 2g
Note: Nutrition may vary based on ingredient brands and portion sizes.
Tips & Variations
These expert tips and fun twists will take your oatmeal butterscotch cookies to the next level:
Baking Tips
- Use room-temperature butter for better creaming and even texture.
- Chill the dough for 30 minutes if your kitchen is warm—this helps control spread.
- Don’t overmix after adding the flour to avoid tough cookies.
Flavor Variations
- Add chopped nuts like pecans or walnuts for crunch and depth.
- Sprinkle with flaky sea salt after baking to enhance the butterscotch flavor.
- Mix in white chocolate chips for an extra creamy sweetness.
Make-Ahead Tip
- Freeze dough balls on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen—just add 1–2 minutes to baking time.
Oatmeal Butterscotch Cookies
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups & spoons
- Baking sheets
- Cooling rack
Ingredients
- – 1 cup 2 sticks unsalted butter, softened
- – ¾ cup granulated sugar
- – ¾ cup packed brown sugar
- – 2 large eggs
- – 1 teaspoon vanilla extract
- – 1 ¼ cups all-purpose flour
- – 1 teaspoon baking soda
- – ½ teaspoon ground cinnamon
- – ½ teaspoon salt
- – 3 cups old-fashioned rolled oats
- – 1 ¾ cups butterscotch chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets or leave ungreased.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Stir in oats and butterscotch chips until evenly distributed.
- Drop dough by rounded tablespoons onto baking sheets.
- Bake for 8–10 minutes or until edges are lightly golden.
- Cool on baking sheet for 2 minutes, then transfer to wire rack to cool fully.
Notes
– Freeze raw dough balls for fresh cookies on demand.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer and less chewy. Old-fashioned rolled oats give the best bite and structure.
Can I make these oatmeal butterscotch cookies gluten-free?
Absolutely! Use a gluten-free 1:1 flour blend and certified gluten-free oats. Check your butterscotch chips for any gluten-containing additives.
How do I store these cookies?
Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months.
Can I reduce the sugar?
You can cut back the sugar slightly, but it may affect the texture and how the cookies spread. Try reducing each type of sugar by ¼ cup to start.
Conclusion
These oatmeal butterscotch cookies strike the ideal balance between cozy comfort and rich indulgence. With their chewy oat texture and sweet butterscotch morsels, they’re bound to become a regular in your baking rotation. Whether you’re gifting them, sharing with family, or sneaking a midnight treat, this recipe delivers warm, homemade goodness in every bite.