oatmeal butterscotch cookie recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

I have been making these oatmeal butterscotch cookies for years and they are always a hit in my house. My kids love the sweet butterscotch flavor mixed with the chewy oats. They are perfect for after school snacks or for packing in lunchboxes.

I also love that oats are a whole grain so I feel a little better about giving these to my family. These cookies have a soft and chewy texture that comes from using old fashioned oats. The butterscotch chips add a rich caramel like sweetness that pairs perfectly with the mild oat flavor.

I use a simple creaming method to make the dough which means beating the butter and sugars together until light and fluffy. This step is key for getting that soft texture. One thing I really appreciate about this recipe is how straightforward it is.

You do not need any fancy equipment just a mixing bowl and a baking sheet. The dough comes together quickly and you can have cookies in the oven in under 15 minutes. I usually make a double batch because they disappear so fast.

These cookies are also great for bringing to potlucks or family gatherings. They travel well and stay soft for days if stored in an airtight container. I have even frozen the dough balls so I can bake fresh cookies whenever we want them.

This recipe is a keeper and I am so happy to share it with you.

Chewy Oatmeal Butterscotch Cookies

4.6 from 755 votes

These soft and chewy oatmeal cookies are loaded with sweet butterscotch chips. They are easy to make and perfect for any occasion.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookie Dough

1 cup unsalted butter softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 1/2 cups butterscotch chips

👨‍🍳Directions

1Preheat your oven to 350 degrees F.
2Line two baking sheets with parchment paper so the cookies do not stick.
3In a large bowl beat the softened butter with the brown sugar and granulated sugar using an electric mixer.
4Beat for about 2 minutes until the mixture is light and fluffy.
5Add the eggs one at a time beating well after each addition.
6Then stir in the vanilla extract until it is fully combined.
7In a separate bowl whisk together the flour baking soda cinnamon and salt.
8Gradually add this dry mixture to the butter mixture mixing on low speed until just combined.
9Stir in the old fashioned oats and butterscotch chips using a wooden spoon or spatula.
10Make sure the chips are evenly distributed throughout the dough.
11Drop rounded tablespoons of dough onto the prepared baking sheets spacing them about 2 inches apart.
12Bake for 10 to 12 minutes until the edges are golden brown and the centers look set.
13Let the cookies cool on the baking sheets for 5 minutes.
14Then transfer them to a wire rack to cool completely.
15The cookies will continue to firm up as they cool.

🔧Equipment

Large mixing bowl
Electric mixer
Baking sheets
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 150mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 3g

📝Notes

For extra chewiness use old fashioned oats not quick oats. You can also substitute half of the butterscotch chips with chocolate chips if you like.

Watch Video Of How Chewy Oatmeal Butterscotch Cookies Works

These oatmeal butterscotch cookies are a staple in my kitchen and I think they will be in yours too. They are soft chewy and full of sweet butterscotch flavor that both kids and adults enjoy.

I love that I can make the dough ahead of time and bake them fresh whenever we need a treat. For storing keep them in an airtight container at room temperature and they will stay soft for up to a week.

If you want to reheat them just pop one in the microwave for 10 seconds for that fresh from the oven taste. These cookies are also wonderful for serving at parties or holiday cookie exchanges because they look pretty and everyone loves them.

I hope you give this recipe a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Chewy Oatmeal Butterscotch Cookies

1. Can I use quick oats instead of old fashioned oats?

You can use quick oats but the texture will be softer and less chewy. Old fashioned oats give the cookies a heartier bite that I prefer. If you only have quick oats on hand the cookies will still taste good.

2. How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to three months. Just thaw them at room temperature before serving.

3. Can I freeze the cookie dough?

Yes you can freeze the dough for up to three months. Scoop the dough into balls and place them on a baking sheet in the freezer. Once frozen transfer the dough balls to a freezer bag and bake directly from frozen adding a couple extra minutes to the bake time.

4. Why did my cookies turn out flat?

Flat cookies usually happen when the butter is too soft or the dough is overmixed. Make sure your butter is softened but not melted. Also chill the dough for 30 minutes before baking if your kitchen is warm.

5. Can I add nuts or raisins to this recipe?

Absolutely you can add up to one cup of chopped walnuts pecans or raisins along with the butterscotch chips. Just fold them in gently so they are evenly distributed. This is a great way to customize the cookies.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts