Oatmeal Butterscotch Cookies Recipe – Made with hearty oats, butterscotch chips, and cinnamon, these cookies are a perfect treat on their own, or with ice cream. Soft Chewy Oatmeal Cookies with a twist!
Soft Chewy Oatmeal Cookies
Soft oatmeal cookies have a special place in my heart. As a little girl, I always looked forward to my mom’s chewy oatmeal cookies speckled with juicy raisins.
She made the best cookies.
Other kids on our block swooned over her cookies and were just as excited as I was when she baked them. In fact, my mom was (is) so inspiring in the cookie department, it has secretly been a goal of mine to be the mom who makes the best cookies in the whole neighborhood… town… world.
Oatmeal Butterscotch Cookies
There’s something about soft thin Butterscotch Cookies with Oatmeal, with crispy edges and a chewy center that makes my heart melt.
These chewy oatmeal cookies loaded with ample cinnamon chips and a handful of butterscotch chips, are to die for.
Butterscotch Cookie Recipe Ingredients Checklist
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Packed Brown Sugar
- Granulated Sugar
- Softened Unsalted Butter
- Vanilla Extract
- Large Eggs
- Quick Oats
- Butterscotch Chips
How To Make These Butterscotch Cookies
- Mix the Dry Ingredients: Preheat the oven to 350 degrees F and line several cookie sheets with parchment paper. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- Cream the Butter and Sugar: Using an electric mixer and a separate bowl, cream the butter and both sugars together until light and fluffy, 3-5 minutes. *Don’t cut the time short here, it is important to the recipe.
- Combine Both Mixtures: Add the vanilla and eggs to the butter mixture and beat to combine. Then slowly add the flour mixture until just combined.
- All In: Scrape the bowl and beat on low, adding the oats and butterscotch chips.
- Shape the Dough: Drop the cookie dough in 1 1/2 tablespoon portions onto the cookie sheets. Make sure they are spaced 2-3 inches apart for spreading.
- Bake the Cookies: Bake the cookies for 10-11 minutes, until the edges are golden, but the centers still seem soft. Cool completely on the baking sheets before moving.
Get the Full (Printable) Butterscotch Oatmeal Cookies Recipe Below. Enjoy!
Frequently Asked Questions
You Don’t Specify To Sift The Flour… Should I?
If a recipe doesn’t specify sifting flour, a general rule is to stir the flour well in the bag, scoop it into cups, then level the flour to ensure proper measurements. That should work just fine for this recipe.
Can I Make Gluten Free Butterscotch Cookies?
Yes, simply swap the all-purpose flour with your favorite gluten-free baking mix. Make sure to check that your oatmeal is processed in a GF facility, and that the butterscotch chips don’t have any sneaky gluten hidden in them. (Mine didn’t.)
I Cannot Find Butterscotch Chips, Can I Still Make This Recipe?
Butterscotch chips have a very distinct flavor. If you can’t find them in your town, I suggest ordering them online, or using caramel chips instead.
How Long Do These Cookies Last?
You can store them at room temperature in an airtight container for about a week or in the fridge for up to 2 to 3 weeks.
Can I Freeze These Cookies?
Yes, you can freeze them before or after baking. If baked, cool completely and stack in an airtight container. Then freeze for up to 4 months.
If freezing raw dough, roll the dough into a 2-inch log. Then wrap it in plastic wrap and then foil. Freeze the dough for up to 4 months. When ready to bake, slice the dough into ½ inch rounds and bake from frozen for 15-20 minutes.
Possible Oatmeal Butterscotch Cookie Recipe Add-Ins
- Cinnamon Chips
- Chocolate Chips
- White Chocolate Chips
- Cocoa Nibs
- Shredded Coconut
- Chopped Pecan or Walnuts
- Dried Cherries
- Dried Apple Chunks
Other Great Cookie Recipes Galore!
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin, and calcium percentages.
Oatmeal Butterscotch Cookies Recipe
Soft Chewy Oatmeal Cookies with a twist! These Oatmeal Butterscotch Cookies, made with layers of oats, butterscotch chips, and cinnamon are a perfect treat on their own or with ice cream.
Servings: 36 cookies
Preheat the oven to 350 degrees F and line several cookie sheets with parchment paper. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
Using an electric mixer and a separate bowl, cream the butter and both sugars together until light and fluffy, 3-5 minutes. *Don’t cut the time short here.
Add the vanilla and eggs to the butter mixture and beat to combine. Then slowly add the flour mixture until just combined.
Scrape the bowl and beat on low, adding the oats and butterscotch chips.
Using a tablespoon, drop the cookie dough in 1 1/2-tablespoon portions onto the cookie sheets. Make sure they are spaced 2-3 inches apart for spreading.
Bake the cookies for 10-11 minutes, until the edges are golden, but the centers still seem soft. Cool completely on the baking sheets before moving.
Serving: 1cookie, Calories: 164kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 95mg, Potassium: 72mg, Fiber: 1g, Sugar: 13g, Vitamin A: 175IU, Calcium: 18mg, Iron: 0.9mg
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