Amazing Oatmeal Butterscotch Cookies

Soft and chewy Oatmeal Butterscotch Cookies are the best! 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!

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 Oreo Stuffed Chocolate Chip Cookies!

Amazing Oatmeal Butterscotch Cookies

Homemade Cookies! Is there anything more fun to bake!?!

These Amazing Oatmeal Butterscotch Cookies are easy and completely munchable!

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 hint of cinnamon spice give them perfect taste and texture.

And there is no chilling required!

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, beat room temperature butter, granulated sugar, brown sugar, eggs, and vanilla extract in the large bowl or your stand mixer or use a hand mixer—about 1-2 minutes.

Tip: take your butter out of the refrigerator an hour before ready to use it. It will be the perfect temperature for baking.

Step 3 – Combine Wet and Dry Ingredients

Gradually add and beat in flour mixture. Then, stir in oats and morsels. 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 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 actually okay.

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!

How to Freeze Butterscotch Chip Cookies

Another thing we like about these cookies is that they freeze well. We make a batch and freeze part for later all the time.

They are great when you need a little something sweet or when friends drop by unexpectedly. Since our kids make their own lunches, it’s also an easy treat for them to grab and go. 

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 Cookies are actually amazing right out of the freezer (we’ve tried it 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. 

Helpful Tips To Make Crispy Butterscotch Oatmeal Cookies

• 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 to the cooling rack. They come out of the oven very soft.
• Let the baking sheet cool completely before adding the next batch.
• 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!

 

Why Are My Oatmeal Cookies Flat?

Butter could be the culprit. 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. 

Oatmeal Butterscotch Cookie Recipe 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. 

 

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:

1. Grease 15 x 10-inch jelly-roll pan.
2. Prepare the Oatmeal Butterscotch Cookie Recipe as instructed.
3. Spread evenly into prepared pan—Bake for 18 to 22 minutes or until light, golden brown. Cool completely in pan on wire rack. Makes approximately 2 dozen bars.

 

We Love to Hearing How it Goes!

If you try these Butterscotch Oatmeal Cookies or any other recipe on Suburban Simplicity then don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.

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This recipe was originally published on April 15, 2016. It was updated with enhanced images and instructions on July 28, 2020. 

 

 

 

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