A bit different than your average oatmeal cookie, these Butterscotch Oatmeal Cookies are delightfully chewy and full of flavorful butterscotch chips!
There is just something so satisfying about a good oatmeal cookie. They have a certain cozy and homemade comforting quality to them. I have a few recipes for variations of buttery oatmeal cookies. My spicy oatmeal raisin cookies are made with a unique blend of spices and my chewy oatmeal coconut cookies are very popular.
These oatmeal cookies with butterscotch chips are unique in their own special way. If you love butterscotch, be sure to check out my recipe for butterscotch coffee blondies next!
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⭐️ Why You Need to Make This Recipe
- Buttery and rich. These cookies are so satisfying and yummy.
- Packed with butterscotch flavor. From the buttery cookie dough that contains brown sugar to the creamy butterscotch chips, these oatmeal cookies are irresistible!
- Salty/sweet. The salted butter plus additional salt added to the cookie dough makes for the perfect saltiness to accompany the sweetness.
🧈 Ingredients
Here are the ingredients needed to make these butterscotch oatmeal cookies.
- Salted Butter - Unsalted would work too. Just add another ½ teaspoon of salt to the recipe!
- Oats - A mixture of rolled oats (also called large-flake oats) and quick oats give great texture. In a pinch, you could use either kind of oat in the full amount of oats called for.
- Butterscotch Chips - You could use semisweet, dark, milk, or white chocolate chips or peanut butter chips instead of butterscotch in this recipe to switch it up!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Cream together the softened butter, white sugar, and brown sugar. Add the eggs and vanilla.
Step 2: Cream on high speed for 1 minute until smooth and fluffy.
Step 3: Add the flour, both kinds of oats, baking soda, and salt. Mix on low speed just until combined.
Step 4: Fold in the butterscotch chips.
Step 5: Scoop onto a baking pan lined with parchment paper, leaving at least 2 inches between each cookie for spreading room.
Step 6: Bake for 9-12 minutes. Let cool on the baking pan for 10 minutes.
💡 Top Tip
Baking time for cookies is just a rough suggestion! Bake the cookies to your desired doneness. If you like a softer cookie, start with the timer set for around 6 minutes, check, and add time if needed. Also, remember every oven is different so baking times vary!
❓ Recipe FAQs
You could make these cookies with semisweet, milk, dark, or white chocolate chips or peanut butter chips instead of butterscotch chips.
It is not ideal, but in a pinch, you could use all rolled outs or all quick oats instead of both.
I think you could make this recipe with gluten-free flour in place of the all-purpose flour and gluten-free oats.
Yes, I think ½ cup of chopped pecans of walnuts would be a delicious addition to these cookies!
Store baked and fully cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
🌾 More Oat Recipes
Looking for other recipes made with oats to try after these butterscotch oat cookies? Try these next:
If you tried these Oatmeal Butterscotch Chip Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Butterscotch Oatmeal Cookies
Equipment
- baking sheet(s)
- parchment paper or silicone baking mat(s)
- mixing bowl
- electric handheld mixer
- measuring cups & spoons
- silicone spatula
Ingredients
- 1 cup salted butter, softened *
- 1 cup packed brown sugar
- ½ cup granulated white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups rolled oats *
- 1 cup quick oats *
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups butterscotch chips *
Instructions
- Preheat the oven to 350℉. Line baking sheet(s) with parchment paper or silicone baking mats or spray with nonstick spray.
- Cream together the butter, brown sugar, and white sugar with an electric handheld mixer on high speed for 1 minute. Add the eggs, vanilla, and salt and continue mixing until light and fluffy. Add the oats, flour, and baking soda and mix at low speed until just combined. Fold in the butterscotch chips.
- Scoop the dough using a medium cookie scoop or teaspoon onto the prepared baking sheets, 12 cookies per pan. Bake cookies one pan at a time in the preheated oven for 9-12 minutes or until golden around the edges and just slightly soft looking on top. Let cool on the pan for a few minutes before transferring to a wire rack to finish cooling while you bake the remaining pans of cookies. Enjoy!
Notes
- Add another ½ teaspoon of salt to the recipe if using unsalted butter.
- In a pinch, you could use either kind of oat in the full amount of oats called for.
- You could use semisweet, dark, milk, or white chocolate chips or peanut butter chips instead of butterscotch in this recipe.
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