Soft and Chewy Oatmeal Butterscotch Cookies

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Oatmeal Butterscotch Cookies are an old fashioned oatmeal cookie recipe that never lasts long in my house. Toss in a handful or two of chocolate chips for a treat that will thrill both the chocolate and butterscotch lovers in your house.
This is a simple and tasty butterscotch cookie everyone adores!
Oatmeal Butterscotch Cookies stay soft and chewy for days! get the recipe at

Butterscotch Cookies

Oatmeal Butterscotch Cookies that stay soft and chewy for days are an instant favorite with everyone who tastes them. Soft, chewy oatmeal cookies and butterscotch chips are a perfect match. After several requests for this recipe, I am finally posting it.

If you are a family member and you’ve been waiting ever since our summer camping trip, well, what can I say? Sometimes, I get distracted by chocolate, chocolate, and more chocolate!

It’s high time I show some love to my butterscotch desserts and share them with you!

Oatmel Butterscotch Cookie Recipe

Chewy oatmeal and butterscotch chips are always a delicious combination in a cookie. (I have since discovered that these cookies are also called Oatmeal Scotchies. Cute name, right?) I have made these cookies numerous times in the past and they are always a hit.

I love oatmeal cookies but I do NOT love a dry tough oatmeal cookie. Some oatmeal cookie recipes taste great fresh from the oven but get hard and crunchy the next day.

There’s nothing wrong with a crunchy cookie. (Crunchy Brownie Crisps are an all time favorite around here.) But I like my oatmeal butterscotch cookies nice and soft.

With this recipe, the cookies always stay perfectly chewy, sweet and delicious even days later. Not that they usually even last that long!

Whole Wheat Cookies

Want a cookie with a little more fiber? Usually, I make my butterscotch cookies with standard all purpose flour. This time, I made these cookies with 100% fresh whole wheat and I didn’t notice even a slight difference in the taste or texture.

I’ve noticed that whole wheat combined with oatmeal is a great combination when converting my recipes over to 100% whole wheat instead of AP (all-purpose) flour.The taste of the oatmeal pairs so well with the slightly stronger whole wheat flavor. Both all-purpose flour and whole wheat flour work well in this recipe!

If you’re looking for a great gluten-free oatmeal cookie, try these Soft and Chewy Oatmeal Cookies, swap the chocolate for butterscotch chips and you just might have a new favorite. These Soft Chocolate Chip Cookies are perfect for the chocolate lover and I’m betting that you won’t be able to eat just one or two.

Coconut Lover’s Oatmeal Cookies are a dream dessert for anyone who loves coconut. We also can’t get enough of these Cranberry Chocolate Chip Oatmeal Cookies, especially at Christmas time. That combo of sweet chocolate and tart cranberries is to die for.

You’re also sure to like Orange Spice Oatmeal Cookies  and my go-to classic Soft and Chewy Oatmeal Raisin Cookies. Enjoyed with a cup of coffee or an ice cold glass of milk, oatmeal cookies make everything better.

For more great oatmeal desserts, check out these Healthy Strawberry Oatmeal Bars, Chocolate Chip Oatmeal Carmelitas, No-Bake Chocolate Peanut Butter Coconut Bites, and Cranberry Oatmeal Yogurt Bars.

Can you tell we REALLY like baking with oatmeal around here? From breakfast to dessert, it’s a favorite ingredient for sure.

Soft and chewy Oatmeal Butterscotch Cookies! get the recipe at

How to Make Butterscotch Oatmeal Cookies

These cookies get their butterscotch flavor from a generous helping of butterscotch chips. This is a classic cookie recipe that starts (like many of the best things in life) by beating together butter and sugar.

After adding eggs and vanilla, you add your dry ingredients in batches. Then, add the butterscotch chips, drop onto cookie sheets, bake and enjoy!

Recipe Tips

These finished cookies freeze beautifully. Let the cookies cool completely before placing them in an airtight container or freezer bag in the freezer.

You can also make the oatmeal cookie dough ahead of time and freeze it for later. When I bake these cookies straight from the freezer I allow an extra minute or so of baking time.

Be careful not to over bake the cookies. An overdone cookie gets hard and tough and these are supposed to be chewy oatmeal cookies! The cookies may still look underdone when you take them out but remember they will continue cooking on the baking sheet for a couple of minutes.

Oatmeal Butterscotch Cookies are soft, chewy and delicious treats with butterscotch chips in every bite. I hope you like this family favorite as much as we all do!

Kitchen Tip: I use this baking sheet, this scoop, and these cooling racks to make this recipe.


Oatmeal Butterscotch Cookies

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Oatmeal Butterscotch Cookies stay soft and chewy for days! get the recipe at

Soft and Chewy Oatmeal Butterscotch Cookies

4.79 from 14 votes
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Servings: 24 3-inch cookies


  • 3/4 cup butter softened
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour *
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups old-fashioned rolled oats
  • 1 2/3 cups approximately 11 oz butterscotch chips


  • Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
  • In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well.
  • I used a medium size cookie scoop (about a tablespoon in size) to drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
  • When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. The finished cookies freeze well and the dough also freezes well. When I am baking the cookie dough straight from the freezer, I allow a few extra minutes for the baking.


If you are using whole wheat flour, increase the total amount of flour to 1 1/2 cups.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 9/14/11 – recipe notes and photos updated 5/31/17}

Oatmeal Butterscotch Cookies stay soft and chewy for days! get the recipe at

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Donna says

    I am wanting to try this recipe but was wondering if it would work out in a 9×13 type pan instead of cookies? Like a brownie type cookie?

    • Mary Younkin says

      I haven’t tried that myself, Donna, but I am guessing that it will work. I’d just watch the baking time to make sure that the bars don’t overcook.

  2. Faith says

    These always come out great when I make them but it has been a while since the last time I baked them. Do you use salted or unsalted butter? I think i used salted butter but im not sure

  3. DL says

    This recipe is a keeper!! Added pecans just for fun but but really didn’t need them. Great cookie. Thanks!❤️5 stars

    • Mary Younkin says

      I have no idea, Orlanda. There are any number of factors that can affect baking recipes. Without being in your kitchen with you, it’s difficult to even guess. Did you substitute any ingredients?

  4. Kelsey says

    Growing up, these were always my favorite. Since I was diagnosed with celiac disease in the last couple years, finding a good cookie was always a challenge…but these are literally the best cookies ever. I have made them a few times (with all purpose gluten-free flour of course) and they always come out great! Thank you for sharing!5 stars

  5. Janet Wheating says

    My husband can’t eat eggs, is there something you would recommend as a substitute? I usually use apple sauce or bananas.

    Thank you.


    • Mary Younkin says

      Hey Janet, anything you’ve used as an egg substitute in the past should work in this recipe. I’ve never tried it with apple sauce or bananas myself.

  6. Tamara Johnston says

    I am still baking these as I type this. These are EXCELLENT! I did not have old fashioned oats but the quick cooking oats were just fine in the recipe. I baked them 8.5 minutes and let them cool for 5 minutes and transferred to wax paper to cool. I will for sure be making these again!5 stars

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