Oatmeal Butterscotch Cookies are a delightful combination of hearty oats, sweet butterscotch chips, and warm cinnamon, making them the ultimate cozy treat. This recipe starts with old‑fashioned oats for texture, pairs them with rich brown sugar and melted butter for chewiness, then adds butterscotch chips to deliver that signature caramel‑like sweetness. Whether you’re baking for lunchboxes, afternoon tea, or just because you crave something comforting, these cookies hit the spot.
Why You’ll Love This Recipe
You’ll love this recipe for several reasons:
- The texture! Thanks to old‑fashioned oats, they’re chewy and satisfying rather than flat or overly crisp.
- The butterscotch chips: They bring a distinct flavor twist — buttery, slightly caramel‑sweet — that differentiates these from your usual chocolate chip cookie.
- The cinnamon and salt add depth, balancing the sweetness and giving you that “just baked” aroma in your kitchen.
- The recipe is adaptable: You can substitute for gluten‑free flour, use unsalted butter, or even swap a portion of chips for chocolate chips if you’re feeling adventurous.
- Finally — it’s relatively straightforward. With prep time and easy steps, you can bake a batch with confidence and still enjoy them warm out of the oven.
Ingredients
- 1 cup all‑purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup salted butter, softened (see substitution notes)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups old‑fashioned oatmeal (rolled oats)
- 1 cup butterscotch chips
Ingredient Notes/Substitutions:
- All‑purpose flour: You can use a 1:1 gluten‑free baking flour to make this recipe gluten‑free (just check that your oats are certified gluten‑free).
- Salted butter: If you have unsalted butter, that works fine — just add an extra pinch of salt (about ¼ teaspoon) to the dry mixture.
- Light brown sugar: If you want deeper molasses flavor, you can use dark brown sugar instead.
- Granulated sugar: Use white granulated sugar or organic cane sugar.
- Oatmeal: Old‑fashioned (rolled) oats give the best chewy texture. Using quick oats will work, but the texture will be lighter and less substantial.
- Vanilla extract: For an extra flavor note you could add ½ teaspoon butterscotch extract in addition, but don’t reduce the vanilla if you do.
- Butterscotch chips: These are the signature feature of these cookies. If you omit them, you lose the defining flavor. If you like, you could do ¾ cup butterscotch chips + ½ cup chocolate chips for a twist.
Step‑by‑Step: How to Make Oatmeal Butterscotch Cookies
- Preheat your oven to 375 °F (190 °C). Line two large baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking soda, baking powder, sea salt, and ground cinnamon. Set this dry mixture aside.
- In the bowl of a stand mixer (or use a hand mixer + large bowl), place the softened butter, granulated sugar, and light brown sugar. Beat until combined and creamy.
- Add the egg and vanilla extract to the butter‑sugar mixture, and beat on medium speed for about 1 minute – until smooth and well‑blended.
- With the mixer on low speed, gradually add in the dry ingredient mixture from step 2, and beat until just combined (do not overmix).
- Add the old‑fashioned oatmeal and butterscotch chips. Use low speed to beat until just combined and evenly distributed.
- Use a 1½ to 2 tablespoon cookie scoop to portion the dough. Roll each portion into a ball and place on the prepared baking sheets, leaving about 2 inches between them.
- Gently and very slightly press down on the tops of each ball to flatten them a little (this helps achieve the right thickness and even baking).
- Bake in the preheated oven for about 9‑10 minutes—or until the tops are just set (centers may still look slightly soft).
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips
- Make sure your butter is softened (room temperature) so it creams properly with the sugars; this helps the texture.
- Don’t over‑mix once you add the dry ingredients; overworking the dough can lead to tougher cookies.
- If you want thicker cookies, you might chill the dough for 30 minutes before baking — it helps reduce spreading.
- For best texture, use parchment paper or a silicone baking mat to prevent over‑browning on the bottoms.
- Watch your bake time carefully: with oatmeal cookies the edges should just begin to brown, and the centers may still have a tiny bit of gloss—that’s okay because they firm up as they cool.
- If you want extra butterscotch chip visibility, reserve a few chips and press them gently onto the top of each dough ball just before baking.
Substitutions And Variations
- Gluten‑free: Use a 1:1 gluten‑free baking flour in place of the all‑purpose flour, and ensure oats are certified gluten‑free.
- Dairy‑free/Vegan: Use a vegan butter substitute, and try a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) in place of the egg. Use dairy‑free butterscotch chips if available.
- Mix‑ins: Try adding ½ cup chopped nuts (e.g., pecans, walnuts) or ½ cup shredded coconut for added texture and flavor.
- Chip variation: Replace or combine butterscotch chips with chocolate chips, peanut butter chips, or even toffee bits. For example: ⅔ cup butterscotch + ⅔ cup chocolate chips yields a lovely twist.
- Spice variation: Increase the cinnamon to 1 teaspoon or add ¼ teaspoon nutmeg or all‑spice for more warmth.
- Size variation: Use a larger scoop for “monster” cookies—but increase bake time by 2‑3 minutes. Use a smaller scoop for bite‑sized cookies—reduce bake time accordingly.
Storage Instructions
- Store cooled cookies in an airtight container or zip‑lock bag at room temperature. They’ll keep for up to 5 days while staying chewy and fresh.
- Freezing dough: You can freeze the cookie dough before baking. Portion the dough (roll into balls), place them on a baking sheet and flash‑freeze until firm. Afterward, place them in a sealed freezer-safe container or zip-top bag. Freeze for up to 2 months. When ready to bake, thaw in the fridge overnight or at room temperature 1‑2 hours, then bake as directed.
- Freezing baked cookies: Let cookies cool to room temperature, then store in an airtight container and freeze for up to 2 months. To thaw: let sit at room temperature or microwave briefly for 10‑15 seconds.
Nutritional Information
- Calories: ~191 kcal
- Carbohydrates: 31 g
- Protein: 2 g
- Fat: 7 g (Saturated fat ~4 g)
- Trans fat: ~0.2 g
- Cholesterol: ~26 mg
- Sodium: ~201 mg
- Potassium: ~46 mg
- Fiber: ~1 g
- Sugar: ~22 g
- Vitamin A: ~203 IU
- Vitamin C: ~0.003 mg
- Calcium: ~16 mg
- Iron: ~1 mg
Serving Suggestions
- Serve warm with a glass of cold milk—classic and comforting.
- Pair with coffee or hot cocoa for a cozy treat in cooler weather.
- Add to a dessert tray or cookie gift box—these cookies travel well.
- Use them as a base for an ice‑cream sandwich: freeze two cookies, add a scoop of vanilla ice cream between them, press gently and serve immediately.
- Crumble a cookie over vanilla yogurt for a quick parfait-style snack.
Frequently Asked Questions About Oatmeal Butterscotch Cookies
Why should I use old‑fashioned oats instead of quick oats?
Old‑fashioned (rolled) oats retain more texture and chewiness compared to quick oats, which absorb moisture faster and can result in a thinner, more cake‑like cookie. One source states: “Use old‑fashioned oats as opposed to quick oats … as they create the hearty texture I associate with a good oatmeal cookie.”
My cookies spread too much—how can I avoid that?
Too much spreading can happen if the dough is too warm, the baking sheet is hot, or the butter was overly softened/melted. Try chilling the dough for 30 minutes, use a cool baking sheet, and press the dough balls gently before baking.
Can I make the dough ahead of time?
A: Yes! You can prepare the dough, cover and refrigerate for up to 2 days before baking, or freeze portions for longer storage. This can actually improve cookie texture by letting flavors meld.
How do I know when the cookies are done?
For a chewy center, bake until the edges are lightly golden and the centers still have a faint gloss. They’ll continue to set on the baking sheet after coming out of the oven. Over‑baking will make them too crisp.
Can I omit butterscotch chips or substitute something else?
While you can, the butterscotch chips are what define this cookie’s flavor. If you substitute, you essentially change the cookie type (e.g., oatmeal chocolate chip instead). If you’re flexible, you could do part butterscotch + part chocolate for a hybrid.
Conclusion
Thank you so much for baking along with me! I’ve come to rely on these Oatmeal Butterscotch Cookies (Scotchies) as a favorite indulgence, with their cozy spices, chewy bite, and decadent butterscotch sweetness. I hope you enjoy how effortlessly they come together and how satisfying each bite is. Whether you’re sharing them with friends, indulging after a busy day, or simply enjoying a moment of sweetness for yourself, you deserve it! Happy baking, and may your kitchen fill with that cozy aroma of fresh cookies. Enjoy every last warm bite!
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Oatmeal Butterscotch Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Oatmeal Butterscotch Cookies are soft, chewy, and full of warm cinnamon and rich butterscotch chips. A cozy, crowd-pleasing favorite!
Ingredients
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ cup salted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
1½ cups old-fashioned oats
1 cup butterscotch chips
Instructions
- Preheat your oven to 375 °F (190 °C). Line two large baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking soda, baking powder, sea salt, and ground cinnamon. Set this dry mixture aside.
- In the bowl of a stand mixer (or use a hand mixer + large bowl), place the softened butter, granulated sugar, and light brown sugar. Beat until combined and creamy.
- Add the egg and vanilla extract to the butter‑sugar mixture, and beat on medium speed for about 1 minute – until smooth and well‑blended.
- With the mixer on low speed, gradually add in the dry ingredient mixture from step 2, and beat until just combined (do not overmix).
- Add the old‑fashioned oatmeal and butterscotch chips. Use low speed to beat until just combined and evenly distributed.
- Use a 1½ to 2 tablespoon cookie scoop to portion the dough. Roll each portion into a ball and place on the prepared baking sheets, leaving about 2 inches between them.
- Gently and very slightly press down on the tops of each ball to flatten them a little (this helps achieve the right thickness and even baking).
- Bake in the preheated oven for about 9‑10 minutes—or until the tops are just set (centers may still look slightly soft).
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chill dough for thicker cookies.
Use gluten-free flour if needed.
Try ¾ cup butterscotch + ½ cup chocolate chips for variation.
Store in airtight container for up to 5 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 191 kcal
- Sugar: 22g
- Carbohydrates: 31g
- Protein: 2g