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Oatmeal Butterscotch Cookies are an old-fashioned oatmeal cookie recipe that never lasts long in my house. This is a simple and tasty butterscotch cookie everyone adores!
Toss in a handful or two of chocolate chips for a treat that will thrill both the chocolate and butterscotch lovers in your house.
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. (The Ultimate Butterscotch Bars are proof of how awesome butterscotch can be!)
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 prove that by being 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 Oatmeal Cookies
Want a cookie with a little more fiber? Usually, I make my butterscotch cookies with standard all-purpose flour. However, I often make these cookies with 100% fresh whole wheat and there’s not 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.
Chewy, thick, Chocolate Chip Peanut Butter Oatmeal Cookies are a treat that we’ve enjoyed for a lot of years now.
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.
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!
How To Freeze Cookie Dough
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.
Oatmeal Butterscotch Cookies
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!
As a final word of caution – take cake not to overbake these 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.
Kitchen Tip: I use this baking sheet, this scoop, and these cooling racks to make this recipe.
Soft and Chewy Oatmeal Butterscotch Cookies
Ingredients
- 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
Instructions
- Preheat oven to 350°F. 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.
- Use 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/14/11 – recipe notes and photos updated 12/6/21}
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?
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.
That’s my mother’s recipe, although, she also added coconut.
I bet these are delicious with coconut, Margaret!
I also use coconut and add chopped walnuts for a little crunch with such a chewy cookie! Deliciously addictive!
I bet that combination is delicious, Dave!
I followed the recipe exactly x 2. But, my cookies didn’t spread out. They expanded slightly, but not flat. They pretty much stayed in the shape that I placed them. All ingredients are fresh, not expired, etc. What do you think is the issue?
When your cookies don’t spread your wet-to-dry ingredient ratio isn’t quite right and you need less flour or oatmeal.
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
I use salted butter in all my recipes, Faith.
In place of the silpat mat, what is my other options?
Hi Joy, parchment paper works beautifully.
How many cookies do you get in a batch
There are 24 cookies in a batch, Sandy.
Can I use instant oats.
I don’t recommend that, Nonie.
This recipe is a keeper!! Added pecans just for fun but but really didn’t need them. Great cookie. Thanks!❤️
I’m glad you’re enjoying the cookies!
Yes hi. Why did my cookies come out Completely flat? What did I do wrong?
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?
Hi Orlanda. If you chill the dough about 30 minutes they won’t be so flat. After I scoop my cookies, I place the bowl back in the fridge to keep chilled. This helps my cookies everytime
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!
I’m thrilled that you like them so much, Kelsey.
My favorites have orange zest in them. So yummy with the butterscotch!
I’m so glad you like the cookies, Judy.
I’m guessing you using a fan forced oven. Will try to bake it soon. Thanks for the recipe.
I’ve used electric, gas, and convection ovens, Marissa.
Hello,
My husband can’t eat eggs, is there something you would recommend as a substitute? I usually use apple sauce or bananas.
Thank you.
Janet
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.
Made these this weekend. THEY WERE AMAZING!! Thank you for sharing the recipe!
I’m thrilled that you like the cookies so much, Annette.
could caramel bits be substituted??
That should work fine, Mary.
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!
I’m so glad you like the cookies, Tamara!
Fixed this recipe last night. They were delicious. I’ll keep this recipe for sure. I might try it with chocolate chips next time. Thanks for the recipe.
I’m so glad you like the cookies, Barbara!
Made these yesterday, delicious! Only change used Butter Flavored Crisco verses butter.
I’m so glad you’re enjoying the cookies, Laurie!
This was the first time I saw an made this recipie it was easy an a hit to the point I sent a friend a picture an wanted me to make them an ship them to South Carolina Ty and Happy Holidays
I’m so glad you like the cookies!
Best oatmeal cookies ever!! I only used a cup of butterscotch chips and that was more than enough. So good!!
I’m happy to hear that you enjoyed the cookies.
These were great! We will definitely be making these again! The recipe was well written, and the tips were very helpful