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Oatmeal Butterscotch Cookies Recipe

Chewy, buttery, and rich with caramel flavor, these oatmeal butterscotch cookies are quick to make and even quicker to disappear.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 36 cookies
Calories 130 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper (optional)
  • Cooling rack

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 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

- For a thicker cookie, chill the dough for 30 minutes before baking.
- You can substitute butterscotch chips with peanut butter or white chocolate chips.
Keyword oatmeal butterscotch cookies