Soft and chewy Oatmeal Butterscotch Cookies are loaded with butterscotch chips! The combination of rolled oats, brown sugar, butterscotch, and a hint of cinnamon is something special. Try these Oatmeal Scotchies and see why they're so addictive!
Homemade Cookies! Is there anything more fun to bake and eat!?!
These Amazing Butterscotch Oatmeal Cookies are easy to make and completely munchable! They have an irresistible caramel flavor!
We have more delicious cookie recipes! Try these Perfect Chocolate Chip Cookies or another soft and chewy favorite, Oatmeal Chocolate Chip Cookies! Fans love these incredible Oreo Stuffed Chocolate Chip Cookies!
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Why You'll Love The Recipe
- These cookies are loaded with Butterscotch Chips!
- They bake up soft and chewy, with just a slight crisp around the edges. The rolled oats, brown sugar, butterscotch morsels, and just a hit of cinnamon spice give them the perfect taste and texture.
- There is no chilling required!
Variations
There are a few ways you can make these oatmeal cookies your own:
- Swap the butterscotch morsels for chocolate morsels. So good!
- Add white chocolate morsels instead of butterscotch. Perhaps also add dried cranberries.
- Add cacao powder and walnuts.
- If you're a fan of raisins, swap those for the butterscotch chips.
How to Make Butterscotch Cookies from Scratch
Let's make a batch of these traditional cookies. First, preheat your oven to 375 degrees Fahrenheit (190 degrees C).
Step 1 - Combine Dry Ingredients
Now, combine flour, baking soda, salt, and cinnamon in a small bowl.
Step 2 - Mix Wet Ingredients. Next, in a large bowl beat room temperature butter, granulated sugar, and brown sugar. Add eggs and vanilla extract in your stand mixer or use a hand mixer—about 1-2 minutes.
Tip: take your butter out of the refrigerator an hour before being ready to use it. It will be the perfect temperature for baking.
Step 3 - Combine Wet and Dry Ingredients. Gradually add and beat the flour mixture to your butterscotch cookies. Then, stir in rolled oats and butterscotch chips. We like the Nestle morsels.
Drop by rounded tablespoon (or with a cookie scoop) onto ungreased cookie sheets.
We love to use a Silpat Mat when baking butterscotch chip cookies (or any of our cookie recipes) because it makes the best cookies. Soft and chewy, yet crisp around the edges.
Step 4 - Bake. Bake for 6 to 7 minutes for soft, chewy cookies or 8 to 9 minutes for crispier cookies. Cool on a baking rack for at least 5 minutes; remove to wire racks to cool completely.
The cookies will continue to set somewhat on the hot pans when they come out of the oven, so a little underbaked is okay.
Pro Tip: oven temperatures vary, so watch the baking time closely the first time you bake these Oatmeal Scotchies. That way, you'll have the perfect cookie!
Erin
How to Freeze Butterscotch Chip Cookies
You can store your homemade cookies at room temperature for two to three weeks or two months in the refrigerator.
Another thing we like about these cookies is that they freeze well. We make a batch and freeze part for later all the time.
To Freeze:
- Bake as recommended and let cool completely. Place in a large freezer bag or freezer-safe container and then label it with the contents and date. Butterscotch Cookies will last up to 3 months in the freezer.
These Butterscotch Oatmeal Cookies are actually amazing right out of the freezer (we've tried them many times), but here are a few ways to thaw them:
- Place them on a plate and leave them at room temperature for about 30 minutes.
- Heat them on a microwave-safe plate for 20-30 seconds.
- If you want to go to the extra trouble for fresh-baked flavor, place cookies on a baking sheet and bake them in a 225-degree F. oven for 5-7 minutes. No need to thaw.
More Delicious Cookie Recipes
Classic Chocolate Chip Cookies - This recipe is easy to follow and bakes a cookie with soft, chewy middles and crispy edges.
Mint Chocolate Chip Cookies - Great year-round, but especially good during the holidays for Cookie Swaps.
Oatmeal Chocolate Chip Cookies - a classic recipe that is always a hit.
Oreo Stuffed Chocolate Chip Cookies - take your cookie up a notch and stuff an Oreo cookie inside!
Pumpkin Spice Cookies - these gems have tons of white chocolate chips and are perfect for fall.
Gluten-Free Peanut Butter Cookies - one of the best gluten-free cookies you will eat!
Helpful tips & tricks
- These cookies tend to spread a little while in the oven, so make sure your baking soda is fresh.
- OATS: For the best texture, use old-fashioned rolled oats. However, quick-cooking oats are okay to use.
- The secret to chewy cookies with a slight crisp on the edges is this baking mat. No joke!
- Let the cookies cool on the baking sheet for at least 5 minutes before moving them to the cooling rack. They come out of the oven very soft.
- Let the baking sheet cool completely before adding the next batch of dough.
- For ease, use a trigger cookie scoop to place the cookie dough on the baking sheet.
- Yes, you can double this recipe with excellent results.
- These cookies taste way better once they're cooled!
Recipe FAQs
Butter could be the culprit for making your cookies flat. Too cold, and you will have thick fluffy cookies (instead of chewy), and too warm, and you will have thin cookies that spread all over your pan.
Also, make sure your baking soda is fresh.
And finally, don't overbeat your cookie dough. It will put too much air in the dough, which will cause it to rise and then fall.
The other names butterscotch cookies go by are Oatmeal Scotchies and Butterscotch Oaties.
Oatmeal Scotchies cookie bar recipe
Sometimes you want an Oatmeal Scotchies Cookie Bar Recipe so that everything goes into the oven at one time.
Here's how to do that:
- Grease a 15 x 10-inch jelly-roll pan.
- Prepare the Oatmeal Butterscotch Cookie Recipe as instructed.
- Spread evenly into prepared pan—Bake for 18 to 22 minutes or until light, golden brown. Cool completely in a pan on a wire rack. Makes approximately 2 dozen bars.
We love hearing how it goes!
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Printable Recipe
Amazing Oatmeal Butterscotch Cookies Recipe
Equipment
- mixing bowl
- Electric Mixer
- cookie scoop
Ingredients
- 1 ½ cups all-purpose flour (188g, spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup butter (2 sticks softened)
- ½ cup granulated sugar (100 g)
- ¾ cup packed brown sugar (128 grams, we prefer dark brown sugar in this recipe)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups quick or old-fashioned rolled oats, 255 grams (we prefer old-fashioned)
- 1 ⅔ cups 11-oz. pkg. butterscotch morsels (use more if you're a butterscotch fan)
Instructions
- Preheat oven to 375° F (190 degrees C).
- Combine flour, baking soda, salt, and cinnamon in a small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large mixer bowl.
- Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon (or with a cookie scoop) onto ungreased baking sheets.
- Bake for 6 to 7 minutes for chewy cookies or 8 to 9 minutes for crispier cookies. Cool on a baking rack for at least 5 minutes; remove to wire racks to cool completely.
Notes
- FLOUR: Make sure to spoon the flour into the measuring cup and level it off with a knife for an accurate measurement.
- These cookies tend to spread a little while in the oven, so make sure your baking soda is fresh.
- For the best texture, use old-fashioned rolled oats. However, quick-cooking oats are okay to use.
- The secret to chewy cookies with a slight crisp on the edges is this baking mat. No joke!
- Let the cookies cool on the baking sheet for at least 5 minutes before moving them to the cooling rack. They come out of the oven very soft.
- Let the baking sheet cool completely before adding the next batch.
Nutrition
This recipe was originally published on April 15, 2016. We updated it with enhanced images and instructions on July 28, 2020.
Robyn Dluzeski says
These look, and sound so good. Could you add brewers yeast, and flaxseed to make them a lactation type cookie?
Erin Henry says
Good question, Robyn. I think you could add those ingredients in small amounts without changing the taste and texture of the cookie. However, I would be careful because adding those dry ingredients may make the cookies dry. The wet-to-dry ingredients would be off a bit.
Melissa says
Wow - we loved these cookies! Delicious and they didn't last long at my house!
Erin Henry says
They are a wonderful recipe that never lasts long at our house either, Melissa! Enjoy!
katerina @ diethood.com says
I can't wait to make these for my kids! They will LOVE them!
Erin Henry says
This is such a classic recipe everyone loves! Enjoy!
Jen says
These are DELICIOUS! Loveeee them! This are now my go-to cookie recipe! Thank you!
Erin Henry says
A go-to cookie recipe for sure. They are so satisfying. They are perfect for keeping in the freezer when you need a sweet treat.
Shamik says
Interesting recipe this Oatmeal cookies is. Something different but an healthy option. Thanks for sharing the recipe.
Erin says
Thanks for stopping by! I love this recipe. Good flavor and texture, exactly what you want in a cookie 🙂
Shamik says
Yes I agree 🙂