Buttery oatmeal cookies are paired with butterscotch baking chips for the perfect treat for the butterscotch lover! Crispy around the edges and soft on the inside, these are great for any occasion.
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Easy Butterscotch Oatmeal Cookies
If you love butterscotch cookies, then this is the perfect way to change up your favorite treat! I might prefer them this way, butterscotch chips tend to be very sweet (more than semi-sweet chocolate chips) so the oatmeal helps to break up the sweetness in this cookie.
If you love oatmeal cookies, make sure to check out my Dad’s version of oatmeal raisin cookies, they are my fave!
Ingredients For Butterscotch Cookies
Dry Ingredients – flour, rolled oats, cinnamon, baking soda, salt
Wet Ingredients – white sugar, brown sugar, butter, eggs, vanilla extract
Butterscotch Baking Chips – whichever is your favorite brand to use. I say to use 1 2/3 cups, and this can be flexible since the amount that you get in bags of baking chips has changed SO much now thanks to shrinkflation. Use a small bag of butterscotch chips instead of an exact amount to save money, you don’t need to buy two bags as long as one bag is 1 1/2 cups to 2 cups of chips.
Change up the Flavor!
This is a great basic oatmeal cookie. You can substitute chocolate chips, raisins, or any flavor of baking chips in place of the butterscotch ones.
How to Make Oatmeal Butterscotch Cookies
This is a sum up of the instructions to give you an idea, please use the recipe card below for full instructions.
- Preheat your oven and get out baking sheets.
- Combine the wet ingredients as directed.
- Whisk together the dry ingredients.
- Add the dry ingredients to the wet and mix in,.
- Stir in the oatmeal and the butterscotch chips.
- Place cookies on a baking sheet and bake until golden brown.
How to Store
Store at room temperature in a sealed container for up to 5 days. Layer the cookies between pieces of parchment paper to prevent them from sticking.
Store in the freezer for up to 3 months. Place in an airtight container, layering the cookies between parchment paper. Simply defrost at room temperature to eat.
Oatmeal Butterscotch Cookies
- Prep Time
- 15 minutes
- Cook Time
- 8 minutes
- Karlynn Johnston
- 1 cup butter softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
- 1 ⅔ cups butterscotch chips
- Preheat the oven to 375°F. Line two pans with parchment paper.
- Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer or stand mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition. Beat in vanilla.
- Stir together flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add flour mixture to butter mixture and mix until blended.
- Mix in oats and butterscotch chips until combined.
- Form the dough into balls around 1 inch wide and place onto the prepared baking sheets 2 inches apart. Press the cookies down with a fork, or wet the bottom of a drinking glass and press the cookies into an even layer. This helps them spread out and cook evenly.
- Bake in the preheated oven until the edges begin to brown, 8 to 10 minutes.
- Remove and cool completely on baking sheets as they are delicate when hot.
- These cookies bake better when pressed down with a fork or glass bottom.
- You can also switch out the baking chips for any flavor that you enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.