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Oatmeal Butterscotch Cookies on a cooling wrack.
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5 from 22 votes

Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies are slightly crisp on the outside & chewy on the inside. Butterscotch chips take traditional oatmeal cookies to the next level!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Dutch
Keyword: butterscotch, Cookies, oatmeal cookies
Servings: 72
Calories: 88kcal
Author: Echo Blickenstaff

Ingredients

Instructions

  • Preheat oven to 350 degrees.
    Ingredients to make Oatmeal Butterscotch Cookies.
  • In a large bowl or electric mixer, blend butter, sugar, and brown sugar. Add eggs and vanilla and beat until creamy and smooth.
    Butter and sugars in mixing bowl to make Oatmeal Butterscotch Cookies.
  • In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add this dry mixture to the butter/sugar mixture and blend well.
    Oatmeal Butterscotch Cookie batter.
  • Mix in the oats. Stir in the butterscotch chips.
    Oatmeal Butterscotch Cookie batter with butterscotch chips.
  • Roll dough into 1-inch balls and place evenly on a lightly greased cookie sheet (non-stick cooking spray works best).
    Cookie scoops of Oatmeal Butterscotch Cookies.
  • Bake for 10 minutes or until lightly browning on the edges of the cookies. Place on a cooling rack.
    Baked Oatmeal Butterscotch Cookies.
  • 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.
    Oatmeal Butterscotch Cookies on a cooling wrack.
  • This recipe yields approximately 6 dozen cookies.
    Plate of Oatmeal Butterscotch Cookies.

Video

Notes

Reader's tip: "I add 2 tsp corn starch to keep them soft – I do that to all my cookies."

Nutrition

Calories: 88kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 92mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 90IU | Calcium: 7mg | Iron: 1mg