Oatmeal Butterscotch Cookies are slightly crisp on the outside & chewy on the inside. Butterscotch chips take traditional oatmeal cookies to the next level!
Oatmeal Butterscotch Cookies
These Oatmeal Butterscotch Cookies 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 texture in the middle and mild butterscotch flavor of these cookies just makes the perfect snack! The cookie dough itself is so yummy I like to keep a small bowl in the fridge just for me!
Looking for a new cookie recipe for your family? We have dozens of tried and true favorite cookie recipes here – you’ll love these Snickerdoodles or our yummy Carrot Cookies or these scrumptious Chewy Oatmeal Chocolate Chip 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.
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 a homemade cookie or two, 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 our family’s favorite 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. These Butterscotch Oatmeal Cookies are always front and center during these conversations.
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. I always use the base recipe with quick oats, all purpose flour, vanilla extract, etc. But if you’re not a huge fan of butterscotch morsels, 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.
Tips for Baking the Best Cookies
- I like to use a stand mixer rather than a hand held mixer when making a big batch of cookies.
- Combine the dry ingredients in a separate bowl, then add slowly together with the wet ingredients.
- Use room temperature, unsalted butter when possible. It’ll produce beautiful, chewy cookies.
- Drop your cookie dough by tablespoonfuls onto a cookie sheet using a cookie scoop. That way they’re all the same size and they’ll bake more evenly.
- Use parchment paper on an ungreased cookie sheet so they don’t stick to the pan.
- Cool on a wire rack until you can store the cookies. Use a freezer bag to store cookies in the freezer for up to two months, or leave on the counter in a covered container for up to five days.
How to Make Oatmeal Cookies with Butterscotch Chips
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 ¾ 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.
Notes
Nutrition Information
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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 🙂
Has anyone made these with gluten free oats?
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.
These cookies were simply amazing !!!
I did add pecans and nutmeg – definitely a hit at my house and will make again !!
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!!
The cookies were delicious!
Made these today. Added 2 cups broken up walnuts. Wonderful flavors abound.
Thank you.
So glad you enjoyed them! Love the idea of adding walnuts! I bet the crunch made them extra tasty!
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!
So glad you liked them– thanks for sharing your time adjustments!
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 😉
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!
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.
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.
I have never heard of the corn starch trick. Thank you for telling me. I’m going to try that!
I love baking but every time I make cookies from scratch, they comeoutflatter than a pancake. Canyou give mesuggestions
you may need to add more flour depending on your elevation. What elevation are you at?
Don’t over mix them
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.
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
Oven temperatures do vary, and I think my oven sometimes runs on the hot side. I’m so glad you like the recipe!
My wife made these and I ate 10
In one sitting! My gut exploded!
She must be an amazing baker! I’m so glad you liked them! 😀