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Butterscotch oatmeal cookies laying on a baking sheet with a blue napkin next to them.
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5 from 7 votes

Butterscotch Oatmeal Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 135kcal
Author Kristine Underwood

Ingredients

  • 1 1/4 cup flour (all-purpose, spooned and leveled)
  • 3/4 tsp baking soda
  • 1/2 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)
  • 3/4 cup butterscotch chips (for less chips, use 1/2 cup)

Instructions

  • Preheat oven to 350°F 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.
  • In a large bowl, cream butter, brown sugar, and sugar together with an electric mixer for 1-2 minutes, until light and smooth.
  • Add the egg and vanilla extract and mix for an additional minute, just until combined.
  • Slowly add the dry ingredients to the wet ingredients and mix until just incorporated. It's okay if there's still flour showing, since you'll mix it again when you add the oats and the butterscotch chips.
  • Using a large spoon or rubber spatula, fold in the rolled oats and 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 3 months.
Notes
  • Use room temperature butter (soft, not melty) so the cookies hold their shape.
  • Don’t overmix once you add the flour, just combine until it comes together.
  • Use old-fashioned rolled oats for the best texture (quick oats will make them softer and flatter).
  • Chill the dough or let it rest for 20–30 minutes if you want thicker, chewier cookies.
  • Bake just until the edges are set and the centers look slightly underdone. They’ll finish setting up as they cool.
  • Let the cookies rest on the pan for a few minutes before moving so they don’t fall apart, they will be very soft just out of the oven.
 
 
Nutrition
Serving: 1 cookie | Calories: 135kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 108mg | Potassium: 36mg | Fiber: 1g | Sugar: 13g | Vitamin A: 134IU | Vitamin C: 0.002mg | Calcium: 10mg | Iron: 1mg