These butterscotch oatmeal cookies are tender, soft, and chewy with a touch of caramel-y sweetness. Make this oatmeal scotchies recipe for an easy sweet treat!
The flavor of browned butter and caramelized sugar is packed into tiny baking chips that dot every one of these baked treats.
Butterscotch Oatmeal Cookies
This oatmeal butterscotch cookies recipe will satisfy any sweet tooth while providing a break from the chocolate overload of so many dessert recipes.
Plus, you can have a batch of scotchies cookies 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.
Oatmeal Butterscotch Cookie 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 oatmeal butterscotch cookies 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.
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.
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.
Butterscotch Oatmeal Cookies FAQ
Yes, but the texture will be different. Quick oats create more delicate scotchies cookies 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!
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.
Absolutely! Wrap the oatmeal scotchies dough 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.
With love, from our simple kitchen to yours.
Other Cookie Recipes
Butterscotch Oatmeal Cookies
- 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
- 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.
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.
Originally published October 2011, updated and republished March 2023
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