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Soft and chewy with plenty of sweetness and butterscotch chips, these oatmeal butterscotch cookies are a delicious twist on a classic.

One of the best cookie recipes for after school with a cold glass of milk.

Oatmeal Butterscotch Cookies

4.50 from 2 votes

The classic charm of the butterscotch cookie with the hearty texture and taste of oatmeal. Golden edges and chewy center.

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 158kcal

Prep. Preheat the oven to 350°F with the rack positioned in the center. Prep two cookie sheets with parchment paper or a light misting of cooking spray.
Cream butter, sugar, egg and vanilla. In a large mixing bowl, beat the butter, both sugars, egg, and vanilla with an electric mixer on medium speed. The mixture should be light and fluffy after about 3-5 minutes. Scrape down the sides of the bowl when necessary.
Dry Ingredients. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt. Gradually integrate this dry mixture into the butter mixture on a low speed, adding about a cup at a time. Once combined, scrape down the sides of the bowl. and gently fold in the butterscotch chips.
Add butterscotch chips. Gently fold in the butterscotch chips, mixing by hand or on low speed.
Shape. Using a tablespoon, portion out the cookie dough onto the prepared sheets, aiming for 12-15 cookies per sheet.
Bake. Bake in the preheated oven for about 10-12 minutes. The cookies are ready when the edges have adopted a golden brown hue. Let them cool on wire racks.

This is a great base recipe to bake with chocolate chips too. (Or half and half.)

Did you make this?Let me know how it was! Please see below for serving ideas, storage instructions, and substitutions.

What you’ll need

Butterscotch Chips: These are the star of the show, offering a distinct caramel-like flavor, melting into the cookies to provide pockets of sweetness.
Rolled Oats: These aren’t just for porridge. In these cookies, they lend a wholesome chewiness, ensuring every bite has a delightful texture.
Brown Sugar: It gives the cookies their moistness and deep, rich flavor which harmonizes perfectly with the butterscotch.

Electric Mixer: Essential for creaming the butter and sugars to the right consistency.
Cookie Sheets: Investing in good quality cookie sheets ensures even baking.
Parchment Paper: Prevents the cookies from sticking.
Cooling Racks: Allows the cookies to cool evenly without getting soggy.
Sturdy Mixing Bowls: Essential for combining ingredients smoothly and efficiently.

Room Temperature Butter: Using butter softened to room temperature ensures your cookie dough is smooth. If your butter is too cold, it won’t cream well with the sugars, resulting in a denser cookie.
Mixing: Don’t overmix the dough once you’ve added the dry ingredients. Overmixing can lead to tough cookies. Fold in the butterscotch chips gently to ensure they’re evenly distributed without breaking them up.
Spacing: When placing your cookie dough on the sheets, ensure there’s enough space between them. This allows the cookies to spread evenly without merging into each other.
Baking: Keep an eye on these beauties as they bake. The golden-brown edges indicate they’re ready, but ovens can vary, so your timing might differ slightly.

Storage: Once cooled, these cookies can be stored at room temperature for up to 4 days in an airtight container.
Freezing: Feel free to freeze the unbaked cookie dough balls. When baking from frozen, simply add an extra 1-2 minutes to the baking time.

All of these are ready quickly and freeze well.

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