Butterscotch Oatmeal Cookies

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Happy Friday, my friends! As promised, I baked the other butterscotch cookie I talked about on Instagram. And, let me tell you, these oatmeal butterscotch cookies should be at the very top of your weekend baking list.

They combine the hearty texture of rolled oats with the rich sweetness of butterscotch chips, creating the most perfect oatmeal cookie. Each bite is satisfyingly crunchy, chewy, and incredibly flavorful. If you love a good oatmeal cookie, my friends, these butterscotch oatmeal cookies are going to be a real treat.

Oatmeal butterscotch cookies laying on a baking sheet lined with parchment paper.

The Ingredients and Their Roles

Every ingredient in these oatmeal butterscotch cookies has a specific purpose, let’s break it down.

  • All-purpose Flour: This is the structural backbone of the cookie. Flour gives the cookies form and density, ensuring they don’t just spread into a gooey mess in the oven.
  • Baking Soda: This acts as the leavening agent, reacting with the acidic components to introduce airiness and lift, giving the cookies a desirable chewiness.
  • Ground Cinnamon: This adds a warm, spicy flavor that complements the sweetness of the butterscotch.
  • Sea Salt: This enhances all the flavors.
  • Unsalted Butter: This ensure the cookies are tender and rich.
  • Brown Sugar: This adds moisture and a slight chewiness to the cookies.
  • Sugar: This helps the cookies spread out properly and brown slightly.
  • Egg: This binds the ingredients and provides structure and richness to the cookies.
  • Vanilla Extract: This adds warmth, the hallmark of home-baked treats.
  • Rolled Oats: These add a hearty texture, but also subtly absorb the flavors of the other ingredients, melding everything together.
  • Butterscotch Chips: These bring sweetness, as well as a buttery, brown sugar flavor.
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Now, Here’s How to Make Butterscotch Oatmeal Cookies

  1. Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper.
  2. Then, whisk together the dry ingredients – flour, baking soda, cinnamon, and sea salt – in a medium-sized bowl and set it aside for now.
The ingredients laid out in glass bowls with a light blue napkin laying next to them.
  1. In a larger bowl, cream the butter with both sugars using an electric mixer until smooth, usually about 2 minutes.
  2. Next, mix in the egg and vanilla extract and blend for a minute or so, just until combined.
Creamed butter and sugar in a bowl with a white hand mixer.
Egg and vanilla extract added to creamed butter and sugar in a glass bowl.
  1. Then, gradually add the dry ingredients into the wet ingredients, mixing until just combined (it’s totally okay if some flour is still visible).
Flour on top of wet ingredients in a glass bowl with a white hand mixer.
Crumbly cookie dough in a glass bowl with an old spoon.
  1. Fold in the rolled oats and butterscotch chips gently.
Oats and butterscotch chips added to the top of the dough with an old spoon.
Mixed up butterscotch oatmeal cookie dough in a glass bowl with an old spoon.
  1. Using a 2 tablespoon cookie scoop, scoop dough balls on the prepared baking sheets, spaced a few inches apart.
Cookies scooped out onto a baking sheet lined with parchment paper.
  1. Bake cookies for 10 minutes, rotating the pan halfway through. The centers should still be soft and the cookies will be slightly puffed up (they’ll fall as they cool).
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Be sure to check out the full ingredient list and recipe instructions below.
Butterscotch oatmeal cookies laying on a cookie sheet with a small bowl of butterscotch chips.

The Taste Experience

Gah, this is my favorite part – how they taste. These cookies have the perfect balance of the hearty, nutty texture of oats and the smooth, sweet, and slightly salty butterscotch chips. They’re chewy and dense with a light and crispy outer edge. The flavor of these cookies is warm and addictively delicious.

These cookies are the perfect companion to your morning cup of coffee (me) or a make an indulgent after-dinner treat. The choice is yours. And if you’re a hearty cookie lover (like me), you’ve got to try these Original Ranger Cookies too!

A bowl of butterscotch chips with a smaller measuring cup sitting on top of them.

Tips

  • Measure Ingredients Precisely: Accurate measurement of ingredients is crucial, especially for the flour and baking soda, to ensure the right consistency and texture in your cookies. Use a kitchen scale or level measuring cups to get the exact amount needed.
  • Don’t Overmix the Dough: After adding the dry ingredients to the wet, mix until just combined. Overmixing can develop the gluten in the flour, resulting in cookies that are too dense or tough and want soft, chewy cookies.
  • Reshape After Baking: Once you pull the cookies out of the oven, they may have spread irregularly or have uneven edges. Gently reshape them while they’re still warm and malleable, using a spatula or cup, to achieve a more uniform, round appearance.
Oatmeal cookies laying on a baking sheet lined with parchment paper.

There you have it, my friends. These butterscotch oatmeal cookies are more than just a cookie; they’re a blend of chewy, hearty textures and rich, sweet, buttery flavors. And actually, if you ask me, these cookies aren’t just baked; they’re handcrafted, and I’m positive you’re going to absolutely love them.

Oatmeal cookies laying on a baking sheet lined with parchment paper.

Butterscotch Oatmeal Cookies

By: Kristine Underwood
These butterscotch oatmeal cookies combine the hearty texture of rolled oats with the rich sweetness of butterscotch chips, creating the most perfect oatmeal cookie. Each bite is satisfyingly crunchy, chewy, and incredibly flavorful. If you love a good oatmeal cookie, these butterscotch oatmeal cookies are going to be a real treat.
5 from 7 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sweets & Dessert
Cuisine American
Servings 24 cookies
Calories 128 kcal

ingredients
 
 

  • 1 1/4 cup flour (all-purpose)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/2 cup rolled oats (old-fashioned, not quick-cooking)
  • 1/2 cup butterscotch chips (heaping cup)

INSTRUCTIONS

  • Preheat oven to 350 degrees Fahrenheit and line 3 baking sheets with parchment paper.
  • In a medium size bowl, whisk together the flour, baking soda, cinnamon, and sea salt and set aside.
    1 1/4 cup flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp sea salt
  • In a large bowl, cream butter, brown sugar, and sugar together with an electric mixer for 2 minutes, until light and smooth.
    1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup sugar
  • Add the egg and vanilla extract and mix for an additional minute, just until combined.
    1 egg, 2 tsp vanilla extract
  • Slowly add the dry ingredients to the wet ingredients and mix until just incorporated. It's okay if there's still flour showing.
  • Using a large spoon or rubber spatula, fold in the rolled oats and butterscotch chips.
    1 1/2 cup rolled oats, 1/2 cup butterscotch chips
  • Using a 2 tablespoon cookie scoop, scoop dough onto lined baking sheets at least 2 inches apart.
  • Bake cookies for 10 minutes, rotating the pan halfway through baking. Cookies should still be soft in the middle and slightly puffed up when you pull them out.
  • Allow cookies to cool for several minutes on the baking sheet to finish cooking. Then transfer to a wire rack to cool completely.
  • Store cookies in an airtight container for 3-5 days or freeze for up to three months.

Notes

*Make sure to read the cookie baking tips to get answers to common questions about baking cookies.

Nutrition

Serving: 1 cookieCalories: 128kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 113mgPotassium: 36mgFiber: 1gSugar: 12gVitamin A: 132IUVitamin C: 0.003mgCalcium: 11mgIron: 1mg
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Recipe Rating




12 Comments

  1. I love a good oatmeal cookie and the butterscotch is such a nice touch. Very good cookie – I’ll make these again!5 stars

    1. Oh gosh, me too Meredith! Thank you so much, I’m glad the cookies were a hit!

  2. OMG these are the best oatmeal cookies! Love the addition of butterscotch chips. They were gone so fast so I must make them again asap 🙂5 stars

    1. I love to hear it, thank you so much Kathryn! Glad the cookies were a hit!

  3. We enjoyed these, thank you!5 stars

    1. You are most welcome, Naelle! I’m glad the cookies were yummy!

  4. I just love the oatmeal texture in these cookies! And the butterscotch chips – they make the perfect match with the oatmeal! What a fabulous cookie!5 stars

    1. Thank you so much! Thrilled to hear the cookies were loved!

  5. The combination of rich butterscotch and hearty oatmeal is just divine. The cookies came out chewy and packed with flavor. Definitely adding this to my regular baking rotation.5 stars

    1. Thank you so much, Gianne! I’m really glad to hear it – and same here, I make this recipe almost once a week! Haha!

  6. These cookies didn’t disappoint! Very easy recipe, perfect chewy texture. They’re a 10!5 stars

    1. I’m so glad, Sara! Thank you, glad the cookies were a hit!