Oatmeal butterscotch cookies are the perfect treat when you’re craving a chewy, buttery bite with just the right hint of warm spice and caramel sweetness. These cookies combine hearty oats with rich butterscotch chips to deliver that classic homemade comfort, perfect for lunchboxes, bake sales, or cozy afternoons with a cup of coffee. What makes them special isn’t just the golden edges or the soft centers—it’s the nostalgic flavor that brings back memories of grandma’s kitchen, one sweet bite at a time. Whether you’re baking for your family or treating yourself, this recipe hits all the right notes.
Table of Contents
Why You’ll Love This Recipe
- Perfectly Chewy Texture: Thanks to the oats and a precise balance of sugars, these cookies stay soft in the middle with lightly crisp edges.
- Caramel-like Butterscotch Flavor: Butterscotch chips melt into pockets of sweetness, adding rich, buttery depth to every bite.
- No-Chill Dough: You can go from mixing bowl to oven in minutes—no waiting around required.
- Simple Pantry Ingredients: No need for a grocery run; this recipe uses basics you probably already have.
- Versatile for Add-ins: Add walnuts, chocolate chips, or even a sprinkle of sea salt for a flavor twist.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick-cooking oats
- 1¾ cups butterscotch chips
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or leave it ungreased.
- Cream the butter and sugars in a large mixing bowl until light and fluffy—about 2 to 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in oats and butterscotch chips until evenly distributed throughout the dough.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are golden and the centers are just set.
- Cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: About 36 cookies
Nutrition Facts (per cookie, estimated)
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 95mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 2g
Tips & Variations
- Use Old-Fashioned Oats for More Texture: While quick oats give a softer texture, old-fashioned oats will add more bite and chew.
- Chill the Dough (Optional): For thicker cookies with deeper flavor, chill the dough for 30 minutes before baking.
- Add Crunch: Stir in ½ cup chopped walnuts or pecans for a nutty contrast to the sweet butterscotch.
- Make Them Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend, and ensure oats are certified gluten-free.
- Storage Tip: Store cookies in an airtight container for up to 5 days, or freeze baked cookies for up to 2 months.
Oatmeal Butterscotch Cookies Recipe
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or leave it ungreased.
- Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in oats and butterscotch chips.
- Drop tablespoon-sized scoops of dough onto the baking sheet.
- Bake for 8–10 minutes, until edges are golden.
- Cool on pan for 2 minutes, then transfer to wire rack.
Notes
– You can substitute butterscotch chips with peanut butter or white chocolate chips.
FAQs
Can I substitute butterscotch chips with something else?
Absolutely! White chocolate chips, peanut butter chips, or semi-sweet chocolate chips work well as substitutes. Just keep the same quantity.
Why are my cookies spreading too much?
Make sure your butter isn’t too soft or melted. You can also chill the dough for 20–30 minutes before baking to help reduce spread.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 48 hours. Let it sit at room temperature for 10–15 minutes before scooping and baking.
Are these cookies freezer-friendly?
Yes. Freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature or warm slightly in the microwave.
Conclusion
If you’re looking for a sweet treat that’s easy to make and guaranteed to satisfy, these oatmeal butterscotch cookies are a must-bake. With their chewy centers, crisp edges, and rich butterscotch flavor, they’re bound to become a favorite in your cookie rotation. Don’t forget to try adding a twist with nuts or other chips—and make a double batch, because these disappear fast!