These Oatmeal Butterscotch Cookies are a buttery and caramel-y treat you need to try! Our Scotchies might just be your new favorite cookie. Don’t skip on the oatmeal- it’s just what these cookies need to get that perfect cookie chew to them.
Cookie recipes are some of our favorite dessert recipes to make. This butterscotch cookie recipe along and my Peanut Butter Blossom Cookie are made quite frequently. And, a holiday does not pass without them on the Christmas Cookie Platter.
Chocolate chip cookies are great and all, but you’re missing out if you don’t give these Oatmeal Butterscotch Cookies a try! Sweet and buttery cookie dough meets the filling chew of toasty old fashioned oats. Mix in some delicious butterscotch chips with all of that and you’ve got a tasty cookie recipe you’ll be making again-and-again!
Why you’ll love this tasty Oatmeal Scotchies recipe
- Who doesn’t love cookies? Cookies are one of our favorite go-to desserts and these Butterscotch Oatmeal Cookies are so easy to make.
- Scotchies are a tasty change from the usual chocolate chip cookies. Those sweet caramel, buttery flavors are such a treat!
- Adding oatmeal to cookies is an easy way to add a bit more chew and size to any cookies your making. It’s a delicious way to add in some healthy grains too!
Oatmeal Butterscotch Cookies Ingredients
The ingredients you’ll need for these Oatmeal Butterscotch Cookies aren’t hard to find. Most are already in your pantry- if you make lots of desserts, you might even have the butterscotch chips! But if you need to run to the store, here’s all the ingredients you’ll need:
- Flour – All-purpose flour works fine here.
- Baking Soda – NOT baking powder.
- Cinnamon – For that little touch of spice.
- Butter – Let soften before use.
- White Sugar and Brown Sugar – We like using a 50/50 blend of these two sugars for our Oatmeal Scotchies. Feel free to experiment and use more of one sugar if you prefer.
- Vanilla Extract
- Old Fashioned Oats – You want to go with old fashioned oats over something like 10 minute oats or quick oats. This is because the old fashioned oats tend to make chewier cookies. If you don’t have old fashioned oats on hand, the others will work in a pinch- just know the texture won’t be the same.
- Butterscotch Chips
See recipe card for quantities.
How to make Oatmeal Cookies with Butterscotch Chips
The best part about our Oatmeal Butterscotch Cookies recipe is that it’s so easy! To make a tasty batch of cookies for yourself, here’s all you need to do:
- In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. In a seperate large bowl, cream together butter, sugars, egg, and vanilla with a hand or stand mixer.
- Gradually add the dry ingredients into the wet ingredients until well blended. Stir in oats and butterscotch chips.
- Scoop finished dough out into 1-1½ tablespoon sized balls and set on ungreased cookie sheet. Bake at 375 degrees for 7-9 minutes or until cookie edges are starting to brown. Let cool briefly on sheet before transferring to wire rack to cool completely.
If you’re wondering “why are my Oatmeal Cookies flat,” you might’ve let your butter get too warm. Put your cookie dough in the fridge for up to an hour before baking and your cookies will end up thicker and chewier.
If you can’t find some of the ingredients for our Oatmeal Butterscotch Cookies, don’t worry! Here’s a few substitutions you can use:
- Oatmeal – Like we outlined in the Ingredients section, old fashioned oats are the best oats for oatmeal cookies. However, with how quick and easy something like 10 minute oats or quick oats are to make, it’s understandable if that’s all you have. If you don’t have old fashioned oats, you can substitute any other oats in- besides maybe instant oats. Note that the texture of your cookies will change- they’ll probably be less chewy.
- Sugar – We mentioned before that we used a half-and-half blend of white and brown sugars. This is just to give us a little bit of both flavors. You can easily use just one of these two sugars. If you have a demerara sugar, you could use that. If you have dark brown sugar, we’d recommend mixing that with white sugar(3 parts white sugar to 1 part dark brown sugar). Dark brown sugar has a heavy molasses flavor.
- Butterscotch Chips – While the butterscotch chips are very important to this recipe, you might have trouble finding them. To get close to the flavor of our Oatmeal Scotchies, go with something like caramel chips, peanut butter chips, or maybe even white chocolate chips. Your cookies will definitely be less “butterscotch-y” but you’ll still have some tasty cookies!
Want some ideas to change our Butterscotch Oatmeal Cookies recipe? Here’s a couple ways to mix things up:
- Oatmeal Chocolate Chip Cookies – Of course, there’s nothing stopping you from taking our recipe and subbing chocolate chips for the butterscotch chips. Chocolate Chip Oatmeal Cookies are another classic cookie recipe that’s worth baking!
- Oatmeal Butterscotch Cookie Bars – You don’t have to make all your dough up into individual cookies. Spread your dough across the bottom of a lined baking dish and bake for 25-30 minutes. Remove from the dish and cut into cookie bars.
Storage / Freezing
Storage: Kept in an airtight container at room temperature, your Butterscotch Oatmeal Cookies should last a good couple weeks. Move them to the fridge and you might be able to get 1-2 months out of them!
Freezing: You can either freeze your oatmeal cookie dough or freeze your finished Oatmeal Scotchies. To freeze the cookie dough, mix it up according to the recipe and scoop into balls. Space apart on a parchment-lined baking sheet and freeze for 30-45 minutes. Once frozen, you can transfer to a freezer-safe container for up to 4-6 months. Add a few minutes to the baking time when you bake them. Baked cookies will last 6 months in the freezer.
Put your cookie dough in the fridge for up to an hour before baking and your cookies will end up thicker and chewier.
Other Cookie Recipes
Looking for other delicious cookie recipes? Try these:
More Cookie Recipes
Here are some additional cookie recipes:
Oatmeal Butterscotch Cookies
- 1 cup Flour
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/8 tsp Cinnamon
- 1/2 cup Butter softened
- 6 tbsp Sugar
- 6 tbsp Brown Sugar
- 1 Egg Large
- 1/2 tsp Vanilla Extract
- 1 1/2 cup Old Fashioned Oats
- 3/4 cup Butterscotch Chips
- Preheat oven to 375.
- In a small bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, cream together butter, sugar, brown sugar, egg and vanilla.
- Gradually add dry mixture to the wet mixture until blended.
- Add oats and botterscotch chips and stir to incorporate.
- Scoop into approximately 1 to 1 1/2 tablespoon sized balls and place on ungreased cookie sheets.
- Bake for 7-9 minutes until edges are just beginning to brown.
- Allow to cool on pan for 2 minutes before transferring to wir rach to cool completely.