Name: Oatmeal Butterscotch Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3 cups old-fashioned oats; 1 1/2 cups butterscotch chips

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If you’re looking for a sweet treat that hits all the right notes, these Oatmeal Butterscotch Cookies are your new best friend. Chewy, soft, and full of rich, buttery butterscotch flavor with the perfect hint of oats—these cookies are the ultimate comfort snack. Whether you’re enjoying them with a cup of tea, serving them at a family gathering, or just indulging in a sweet craving, these cookies are guaranteed to bring a smile to your face. Trust me, once you bake them, you’ll want to make them again and again!

Why You’ll Love Oatmeal Butterscotch Cookies

Sweet & Buttery: The butterscotch chips melt beautifully, giving the cookies a warm, rich flavor.
Chewy Texture: Thanks to the oats, these cookies are chewy in all the right ways—no crunch here, just pure comfort.
Easy to Make: The dough comes together quickly, making these cookies a perfect last-minute baking project.
Versatile: You can easily swap in your favorite chips (chocolate, peanut butter) or add nuts for extra crunch.
Perfect Snack: A delightful balance of sweetness and chewiness that pairs perfectly with your afternoon coffee or milk.

Ingredients

Here’s what you’ll need to make these Oatmeal Butterscotch Cookies:

For the Cookies

Old-fashioned rolled oats: The heart of the cookies, providing texture and chew.
All-purpose flour: To give structure to the cookies.
Baking soda: Helps the cookies rise and spread a bit while baking.
Salt: To balance the sweetness and enhance the flavor.
Unsalted butter: For that rich, buttery base.
Brown sugar: Adds moisture and a bit of molasses flavor.
Granulated sugar: For sweetness and a slightly crisp texture.
Egg: Helps bind the dough together.
Vanilla extract: For a hint of warmth and flavor depth.
Butterscotch chips: The star of the show! They melt into the cookies, creating pockets of sweet, buttery flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make Oatmeal Butterscotch Cookies:

Preheat & Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Mix Dry Ingredients

In a medium bowl, whisk together the rolled oats, flour, baking soda, and salt. Set this aside.

Cream Butter & Sugars

In a separate large bowl, use a hand mixer or stand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes.

Add Egg & Vanilla

Add the egg and vanilla extract to the butter mixture, and beat until fully combined.

Combine Wet & Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix—just a few turns is enough.

Add Butterscotch Chips

Fold in the butterscotch chips gently, ensuring they’re evenly distributed throughout the dough.

Scoop & Bake

Using a spoon or cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake to Perfection

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the center is set. They might look a little soft, but that’s perfect for a chewy cookie.

Cool & Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 200 kcal

Preparation Time

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

How to Serve Oatmeal Butterscotch Cookies

These Oatmeal Butterscotch Cookies are delicious on their own, but here are a few ideas for serving them up:

With Milk: A classic pairing! Grab a glass of cold milk to dip these cookies into for a nostalgic snack.
On a Dessert Platter: Serve these cookies on a platter with other treats like brownies or chocolate chip cookies for a sweet dessert spread.
With a Cup of Tea or Coffee: Enjoy these cookies alongside a warm cup of tea or coffee for a cozy afternoon snack.

Additional Tips

Chill the Dough: If you prefer a thicker, chewier cookie, chill the dough for 30 minutes before baking. This helps the cookies hold their shape and bake up slightly thicker.
Make It Your Own: Swap the butterscotch chips for chocolate chips, peanut butter chips, or even add a handful of raisins or chopped nuts.
Store Leftovers: Keep your cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 3 months.

FAQ Section

Q1: Can I use quick oats instead of rolled oats?

A1: While quick oats can be used in a pinch, rolled oats give the cookies a better texture and chew. We recommend using rolled oats for the best results.

Q2: Can I freeze the cookie dough?

A2: Yes, you can freeze the dough. Simply scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the bake time.

Q3: How do I prevent the cookies from spreading too much?

A3: Make sure your butter is softened but not melted, and try chilling the dough before baking. This will help the cookies maintain their shape as they bake.

Q4: Can I use margarine instead of butter?

A4: While margarine can be used, we recommend using butter for the best flavor and texture.

Q5: Can I substitute the butterscotch chips?

A5: Absolutely! You can swap in chocolate chips, peanut butter chips, or any type of chip you prefer.

Q6: How do I make these cookies gluten-free?

A6: For gluten-free cookies, use a 1:1 gluten-free all-purpose flour blend in place of regular flour.

Q7: Can I add nuts to the cookies?

A7: Yes! Chopped pecans or walnuts would be a great addition to these cookies. Just fold them in with the butterscotch chips.

Q8: How can I make these cookies less sweet?

A8: To reduce the sweetness, you can cut back on the sugar slightly or use a more bitter type of chocolate chips or dark chocolate in place of the butterscotch chips.

Q9: Can I double this recipe?

A9: Absolutely! Simply double the ingredients and bake the cookies in batches if necessary.

Q10: Can I use a different type of sugar?

A10: Yes, you can swap the granulated sugar for coconut sugar or raw sugar, though the texture may vary slightly.

Conclusion

These Oatmeal Butterscotch Cookies are the ultimate treat—perfectly chewy, buttery, and full of sweet butterscotch goodness. Whether you’re baking them for a special occasion or just craving a delicious snack, these cookies will hit the spot every time. So grab your ingredients, preheat your oven, and get ready to enjoy the best cookies ever!