Oatmeal Butterscotch Cookies

Sweet, chewy Oatmeal Butterscotch Cookies have a buttery, caramel-like flavor and are so easy to make. Stuff your cookie jar with these easy, homemade oatmeal cookies.

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If you’re a fan of oatmeal chocolate chip cookies, then you’re going to love these oatmeal butterscotch cookies too! A soft and chewy classic oatmeal cookie, loaded with melty and gooey butterscotch morsels. What’s not to love? These classic sweet treats don’t have a long list of ingredients, and you may even have most everything that you need in your kitchen already! So, you can make them whenever that sweet tooth strikes.

It’s like a classic comfort dessert to dunk warm oatmeal scotchies into a cold glass of milk. They are so warm, chewy and soft. So if you want a unique cookie that is still a crowd favorite, make a batch of these super simple bites of joy! You definitely won’t be disappointed.

Why You’ll Love this Oatmeal Butterscotch Cookie Recipe

• Make a batch of 18 perfect gooey cookies in just under a half hour. That includes prep time, bake time, everything!
• This oatmeal cookie recipe is wonderful for bake sales or cookie swaps. It won’t be “just another chocolate chip cookie” like everyone else brings It’s something fun and different!
• These cookies are really easy to make. A super simple recipe to follow, perfect for novice bakers or those who don’t want a difficult recipe to follow.

Ingredients for Oatmeal Butterscotch Cookies

• Flour – Make oatmeal scotchies deliciously chewy with some all purpose flour to bring the cookie dough together.
• Light brown sugar – The rich flavor of brown sugar goes so well with the sweetness of butterscotch.
• Old fashioned oats – Use old fashioned oats so that the soften perfectly while baking in the oven.
• Baking soda – Some baking soda will be the rising agent for these cookies, making them light and chewy.
• Egg – Allow the egg to come to room temperature before mixing it into the cookie dough. It will mix much more easily than a cold egg.
• Sugar -A mixture of both granulated white sugar brown sugar sweetens these cookies just wonderfully!
• Salted butter – If you only have unsalted butter, then add a pinch of salt to the cookie dough. Salt will help to balance out the sweet ingredients in this oatmeal butterscotch cookies recipe.
• Butterscotch chips – And of course, the ingredient that makes these classic cookies so wonderful — butterscotch chips!

How to Make Oatmeal Butterscotch Cookies

1. Preheat your oven to 350 degrees Fahrenheit and then line two large baking sheets with parchment paper or spray with non stick cooking spray.
2. Add the butter, brown sugar and white sugar to a large mixing bowl. Beat together with a hand mixer or stand mixer until light and fluffy.
3. Then beat in the egg until well combined. Mix in the flour and baking soda, stirring until just combined.
4. Gently fold in the old fashioned oats and butterscotch chips until evenly distributed throughout the dough.
5. Once the dough is prepared, use a 1 ½ tablespoon cookie scoop and drop cookie dough balls onto the previously prepared baking sheets.
6. Bake in a preheated oven for 9-13 minutes until golden brown and set.
7. Cool completely and serve!

How to Store Oatmeal Butterscotch Cookies

Store leftover cookies in an airtight container at room temperature for up to a week. Ensure the cookie are fully cooled before storing. You can also store the cookies in a freezer bag or airtight container in the freezer for up to 3 months.

Can I freeze oatmeal butterscotch cookie dough?

Yes! Make the cookie dough as instructed and scoop them out onto the baking sheet. Then freeze the dough balls on the cookie sheet. Once frozen, transfer them to an airtight container or freezer bag and freeze for 3-4 months.

To bake from frozen, preheat the oven and place the oatmeal butterscotch cookies onto a lined or greased pan. Bake until golden brown. You will likely need to add on a few minutes of bake time.

Cookie Variations

These incredible cookies can be changed up with tons of fun ingredients! Just be sure not to add in too many extras or the dough will be too chunky. Some tasty options would be:

• cinnamon and other warming spices
• vanilla extract
• chocolate chips
• chopped pecans
• chopped walnuts
• shredded coconut

Why are my oatmeal scotchies so flat?

If you end up with flat cookies, your cookie dough may have gotten to warm before baking. You don’t have to refrigerate this dough before baking, but if your kitchen is really warm then you may need to. While scooping the dough, it should stick together well and stay in formed balls. If it doesn’t, then pop the bowl of dough into the fridge for about 10-15 minutes and then scoop it into balls.

Why are my homemade oatmeal cookies hard?

If you end up with hard cookies instead of chewy ones, you likely over-baked them. Remove the cookie from the oven once the edges are golden brown. They will continue to set as they cool on the pan.

This is truly one of my favorite cookie recipes! I hope you enjoy them!

More Cookie Recipes You’ll Love!

• Need more unique cookies? Then check out these incredible Twix Cookies!
• Lemon Sugar Cookies are light, refreshing and absolutely perfect for the summer months.
• Mint M&M Chocolate Cookies are a wonderful sweet treat for tons of different holidays, or just because!
• Make 3 Ingredient Peanut Butter Cookies when you need a dessert super fast and don’t have time to mess with a long list of ingredients.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

3.40 from 5 votes

Oatmeal Butterscotch Cookies

Homemade Butterscotch Cookies are soft, chewy with a rich, caramel flavor.

Prep:15 minutes mins

Cook:10 minutes mins

Total:25 minutes mins

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18

cookies

Ingredients

• ▢ ⅓ cup salted butter room temperature
• ▢ ⅓ cup light brown sugar packed
• ▢ ¼ cup granulated white sugar
• ▢ 1 large egg
• ▢ ¾ cup flour spooned and leveled
• ▢ ¼ teaspoon baking soda
• ▢ 1 cups old fashioned oats
• ▢ 1 cup butterscotch chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper or spray with cooking spray.
• Cream together the butter, brown sugar and white sugar in a large mixing bowl with a hand or stand mixer until light and fluffy.
• Beat in the egg until combined. The mixture may not be completely smooth.
• Mix in the flour and baking soda, stirring just until combined.
• Fold in the old fashioned oats and butterscotch chips until evenly distributed.
• Use a 1 ½ Tablespoon cookie scoop to drop cookie rounds onto the prepared baking sheets.
• Bake for 9-13 minutes or until golden brown on the edges and set in the middle.
• Cool completely before serving.

Tips

Store leftover cookies in an airtight container at room temperature for up to a week. Ensure the cookie are fully cooled before storing. You can also store the cookies in a freezer bag or airtight container in the freezer for up to 3 months.

Nutrition Information

Serving: 1cookie, Calories: 133kcal (7%), Carbohydrates: 22g (7%), Protein: 1g (2%), Fat: 4g (6%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 19mg (6%), Sodium: 84mg (4%), Potassium: 32mg (1%), Fiber: 1g (4%), Sugar: 14g (16%), Vitamin A: 128IU (3%), Calcium: 9mg (1%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.