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.

Ingredient Notes

• Unsalted butter allows for total control over the saltiness of the cookies.
• Rolled oats give these cookies a hearty texture and a soft, chewy bite. They hold their shape as they bake, adding just enough structure without making the cookies dense.
• Butterscotch chips bring a rich, caramel-like sweetness that melts into the dough and creates those warm, buttery pockets throughout the cookies.

Step-By-Step Instructions

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.
3. In a larger bowl, cream the butter with both sugars using an electric mixer until smooth, usually about 2 minutes.
4. Next, mix in the egg and vanilla extract and blend for a minute or so, just until combined.
5. Then, gradually add the dry ingredients into the wet ingredients, mixing until just combined (it’s totally okay if some flour is still visible).
6. Fold in the rolled oats and butterscotch chips gently.
7. Using a 2 tablespoon cookie scoop, scoop dough balls on the prepared baking sheets, spaced a few inches apart.
8. 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).
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe Tips & Notes

• Measure the 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.

Storage Recommendations

Store these butterscotch oatmeal cookies in an airtight container at room temperature for up to 4–5 days. They’ll stay soft and chewy as long as they’re well covered. Add a slice of bread to the container to help keep the cookies soft—it works like magic.

You can freeze the cooled cookies in an airtight container for up to 3 months. Thaw cookies at room temperature before eating. You can also scoop the dough into balls and freeze and bake straight from frozen, adding 1–2 extra minutes to the bake time.