Butterscotch Oatmeal Cookies

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These butterscotch oatmeal cookies are tender, soft, and chewy with a touch of caramel-y sweetness. Make this recipe for an easy sweet treat!

Butterscotch Oatmeal Cookies

The flavor of browned butter and caramelized sugar is packed into tiny baking chips that dot each and everyone one of these baked treats.

Oatmeal butterscotch cookies will satisfy any sweet tooth while providing a break from the chocolate overload of so many dessert recipes.

Plus, you can have a batch ready in under 20 minutes! Enjoy them fresh from the oven or pair a dozen with a few of your favorite cookie recipes for bake sales and swaps.

Not a fan of butterscotch? Try this air fryer cookie recipe made with apples and warm spices instead.

titled (shown on cooling rack) - butterscotch oatmeal cookies

Recipe Tips and Tricks

  • Use room temp ingredients. Softened butter is a must for cookie dough, but you should warm your eggs as well! It helps them incorporate faster into the dough and with smoother results too. Let them sit on the counter for about 30 minutes or in a bowl of warm (not hot) water for 5 to 10 minutes before starting the recipe.
  • Swap out the flour. This oatmeal scotchies recipe can be made with either all-purpose or whole wheat flour.
  • Line your baking sheets. Parchment paper (or a silpat mat) prevents sticking and makes cleaning up a breeze!
  • Don’t overbake! These butterscotch oatmeal cookies can go from chewy to tough in an instant. Pull them from the oven just when the edges start to brown — they will continue baking as they cool.
bowls of flour, sugar and oats on counter next to butter and eggs

Add-Ins For Oatmeal Butterscotch Cookies 

Chopped walnuts add a lovely crunch, and I sometimes like to toss in a handful or two of chocolate chips as well.

You could also mix a ½ teaspoon of cinnamon into the dry ingredients if you want a more spiced flavor.

overhead: raw cookie dough in glass mixing bowl

Kitchen Tools You Will Need

  • Baking Sheet lined with parchment paper or a silpat mat
  • Stand mixer or large mixing bowl with hand mixer
  • Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
  • 2 Tablespoon Scoop – Also great for meatballs, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.

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balls of unbaked cookie dough on baking sheet

Butterscotch Oatmeal Cookies FAQ

Can I substitute quick oats for rolled oats in cookies?

Yes, but the texture will be different. Quick oats create a more delicate cookie with a chewier bite. Rolled oats result in a heartier cookie since they hold their shape better.

Also, quick oats can cause the dough to cook faster. Keep a close eye on your oatmeal butterscotch cookies so they don’t burn!

warm cookies with butterscotch chips on baking sheet

How do you keep oatmeal scotchies from spreading?

When this happens, it usually means the butter is too soft. You should be able to create an indent in the stick with your finger without pushing all the way through.

If your sticks are too soft, pop them back in the fridge before creaming them with the sugar. Or, chill the mixed dough for 10 to 15 minutes before baking.

Can you freeze oatmeal butterscotch cookie dough?

Absolutely! Wrap it tightly in plastic and place in a freezer-safe storage bag. Bake straight from the freezer, adding another minute or two to the baking time.

You can also freeze the baked butterscotch oatmeal cookies for up to 6 months! Cool completely before freezing and soften on the counter before serving.

platter of oatmeal butterscotch cookies

Enjoy!

With love from our simple kitchen to yours. 

butterscotch oatmeal cookies cooling

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overhead: oatmeal scotchies cooling on wire rack

Butterscotch Oatmeal Cookies

Donna Elick
Butterscotch Oatmeal Cookies are tender, soft, and chewy with a touch of caramel-y sweetness. Make this recipe for an easy sweet treat!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 11 mins
Total Time 16 mins
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
 

  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract, or vanilla bean paste
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 cups old-fashioned rolled oats
  • 11 ounces butterscotch chips

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
  • In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined.
  • Add the butterscotch chips and stir well.
  • Using a 2 tablespoon scooper drop the dough onto a baking sheet, flatten cookie dough with palm of your hand.
  • Bake for 10-11 minutes. Remove from the oven when cookies start to brown around the edges. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
  • When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. Serve warm or cooled. Cookies freeze well, as does the dough.

Donna’s Notes

Recipe adapted from Barefeet in the Kitchen

Nutrition

Serving: 1 cookie | Calories: 221cal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 203mg | Sugar: 24g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled pinterest collage for butterscotch oatmeal cookies

Originally published October 2011, updated and republished March 2022

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13 Comments

  1. Oh I bet the butterscotch just takes these cookies to a whole new level. I love the idea! They look moist and chewy and simply YUMMY!

  2. I'm so glad that you liked them! I love that we both have our blogs now, because it is SO much easier grabbing your recipes this way. Truly the ultimate recipe box.

    Besides, if I didn't have your amazing fries to drool over every single day, I might start making them even more often!

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  4. Caramel and butterscotch are my favorite sweet things, like eat by the spoonful type of favorite (sigh).
    Take care…

  5. Made these last night and they were absolutely fabulous. I have been searching for a chewy recipe for ages! Well done 🙂

  6. This was so easy and your notes about the butter being too soft helped me understand. The timing note;
    10 mins. to just beginning to brown around the edges. They are perfect and delicious. Hubby is scouting the kitchen right now, I see another batch coming up

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