Oatmeal Cookies with Butterscotch Chips are slightly crisp on the outside & chewy on the inside. Butterscotch chips take traditional oatmeal cookies to the next level!
Oatmeal Cookies with Butterscotch Chips
These Oatmeal Cookies with Butterscotch Chips take me straight back to my childhood when my mom would make a huge batch and pack along when we went on road trips or camping or to the lake. These are also our go to cookie recipe for the first day of school (more on that below). Something about the slightly crispy outside, chewy middle and mild butterscotch flavor of these cookies just makes the perfect snack!
Best After School Treat
On the first day of school each year we have a tradition of my kids inviting their friends to come over after school for oatmeal cookies, chocolate chip cookies, and milk. I love it because I get to hear about everyone’s first day of school: the new teachers, friends, classes, and homework. Over warm cookies and tall glasses of milk, the kids tell tales of embarrassing moments, the new kids at school, funny things the teacher said, and who got lost. It’s honestly one of my favorite days of the year and I don’t know if these conversations would happen around me if the kids weren’t gathered at the kitchen table munching on cookies.
Substitutions for Butterscotch Chips
This simple oatmeal cookie recipe can be switched up a million different ways depending on what your kids (or you) like most. If you’re not a huge fan of butterscotch chips, try some of these alternatives:
- Swap the butterscotch chips out for chocolate chips, peanut butter chips, M&Ms, Heath bar bits, raisins, craisins, just about anything!
- Add chopped pecans or walnuts to the dough for a heartier cookie.
- Drizzle the warm cookies with a glaze made from powdered sugar and milk. So yummy!
- Add just a little cinnamon and nutmeg to the dough for a warm spice cookie.
Easy Cookie Recipes
Along with these Oatmeal Cookies I usually prepare our Peanut Butter Chocolate Chip Cookies and our Homemade Oreo Cookies. They can all be made ahead and frozen, or prepared that afternoon for warm cookies right out of the oven when the kids get home from school. Is there anything more welcoming than warm cookies from the oven on the first day of school? Here are a few more of our after-school favorites:
- Graham Cracker Cookies with Coconut
- Turtle Cookies
- Healthy Oatmeal Cookies
- Monster Cookies
- Easy No Bake Cookies Recipe
How to Make Oatmeal Cookies with Butterscotch Chips
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 cup brown sugar firmly packed
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3 1/2 cups old-fashioned oats you can also use quick-cooking oats
- 11 ounces butterscotch chips approximately 1 3/4 cups
Instructions
- Preheat oven to 350 degrees.
- In a large bowl or electric mixer, blend butter, sugar, and brown sugar. Add eggs and vanilla and beat until creamy and smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add this dry mixture to the butter/sugar mixture and blend well.
- Mix in the oats. Stir in the butterscotch chips.
- Roll dough into 1 inch balls and place evenly on a lightly greased cookie sheet (non-stick cooking spray works best).
- Bake for 10 minutes or until lightly browning on the edges of the cookies. Place on cooling rack.
- If you are going to freeze some of the cookies, wait until they are completely cooled, then place them in an airtight container or freezer grade, sealed plastic bag.
- This recipe yields approximately 6 dozen cookies.
Mary Dilworth says
Just made these today – they taste super yummy and were very easy to make. I had to bake them for 12 minutes, and I mixed Chocolate Chips and Butterscotch chips – but otherwise followed the recipe exactly and they are perfect. Thanks 🙂
M Young says
Has anyone made these with gluten free oats?
Shana Richer Smythe says
Oats are always gluten-free. They can be contaminated by gluten because they are often processed in facilitirs that also process wheat, barley, and rye, etc. There is no difference between the oats themselves, so gluten-free oats will work in any recipe that calls for oats.
Gina Bookout says
These cookies were simply amazing !!!
I did add pecans and nutmeg – definitely a hit at my house and will make again !!
Kelly says
I could tell by the flavor of the dough, how wonderful these would turn out! ❤️ I adjusted the sugars ie; 1 1/2 cups brown sugar and 1/2 cup granulated sugar. Refridgerated the dough overnight… WOW… TASTY!!
Kayla Cossey says
The cookies were delicious!
Jeff says
Made these today. Added 2 cups broken up walnuts. Wonderful flavors abound.
Thank you.
Erica Walker says
So glad you enjoyed them! Love the idea of adding walnuts! I bet the crunch made them extra tasty!
Lindsay says
I know this recipe is from years ago but just made them today and absolutely loved them!! I had to bake them longer 12-13 minutes but they turned out great!
Favorite Family Recipes says
So glad you liked them– thanks for sharing your time adjustments!
Robin says
1/2 c granulated sugar is plenty, esp with the strong sweetness of butterscotch chips. Quite close to the recipe on the Quaker oats box otherwise 😉
Ally says
Hi! Can you tell me what elevation you’re at? I made these today and they did not turn out at all! The flavor was amazing, but they were very thin and crunchy. I I live at a higher elevation, so I’m wondering if that was the problem. Thanks in advance!
Echo says
My elevation is approximately 4500 feet. If elevation isn’t an issue, decrease the cooking time. When I make these, I pull them out of the oven at the first hint of browning on the edges. I don’t let them brown at all on the top of the cookie. I hope this helps.
Linda says
I made these today but without the butterscotch pieces. I also doubled the cinnamon because I love cinnamon. Yummy! A friend came by and had a cookie and he loved it too. P.S. I added 2 tsp corn starch to keep them soft – I do that to all my cookies.
Echo says
I have never heard of the corn starch trick. Thank you for telling me. I’m going to try that!
Susan says
I love baking but every time I make cookies from scratch, they comeoutflatter than a pancake. Canyou give mesuggestions
Erica says
you may need to add more flour depending on your elevation. What elevation are you at?
Scott says
Don’t over mix them
Becky says
You can usually tell by the firmness of the raw dough if it has enough flour. Add a 1/2 cup more. I doubled the batch and added a cup more flour and they turned out perfectly.
Donna Howard says
Made these today! Yum!! I had to bake mine for 12 minutes but my oven is a little funky!! These are the best!! Thank you
Echo says
Oven temperatures do vary, and I think my oven sometimes runs on the hot side. I’m so glad you like the recipe!