Oatmeal Butterscotch Cookies
These chewy Oatmeal Butterscotch Cookies are packed with old fashioned oats, loaded with butterscotch chips, have warm subtle notes of cinnamon, and a sweet toffee flavor from the rich brown sugar. My oatmeal butterscotch cookies have a buttery soft center with crispy edges and will disappear from your cookie jar in no time!
Why This Recipe Works
Oatmeal Butterscotch Cookies, or oatmeal scotchie cookies, are a nostalgic twist on those butterscotch candies that so many enjoyed years ago in Grandma’s kitchen. Pair those candies with warm cinnamon and you have one cookie that is tantalizing addictive and sure to be a crowd pleaser! Not only are they delicious they’re:
- Loaded with oats for an extra chewy texture
- A cookie with a soft chewy center and perfectly crisp edges
- Studded with butterscotch morsels
- Warm cinnamon flows throughout for a perfect bite every time
- Easy-to-make with common pantry ingredients
- Butterscotch Morsels: Butterscotch morsels are smaller than chocolate chips so these cookies are packed with rich butterscotch flavor.
- Butter: Be sure your butter is at proper room temperature; if it’s too soft the cookies will overspread. Not sure if your butter is at the right temperature? Use the finger test! If properly softened, your finger will leave a slight indent. If too soft, place back in the fridge for 10 minutes and allow to firm up a bit.
- Eggs: Room temperature eggs incorporate much easier than cold. Adding in two eggs also binds all ingredients together.
- Sugars: I use both white and light brown sugar in this recipe. The combination of both sugars gives structure and produces a tender cookie. The brown sugar will provide incredible deep flavor and contains more moisture than white sugar which produces a softer cookie.
- Old Fashioned Oats: Using old fashioned oats makes an extremely chewy cookie with an extremely pleasing texture.
- Cinnamon: Provides a warmth that perfectly complements rich buttery flavor of the butterscotch morsels.
- In a medium bowl whisk the flour, cinnamon, baking soda, and salt. Set aside.
- Cream together butter, sugars, eggs, and vanilla.
- In batches, slowly add the dry ingredients to the butter mixture and mix until barely combined. Mix in oats and butterscotch chips by hand. Cover and chill the dough for 1 hour.
- Preheat oven to 375F. Prepare baking sheets with parchment paper.
- Scoop the dough into balls (approximately 3 tablespoons) and place on prepared baking sheet.
- Bake for 9-12 minutes. Allow cookies to cool on baking sheet for 5 minute before carefully removing with a spatula to a cooling wire rack. Let cool completely. Enjoy!
If your cookies are spreading too much place the cookie dough back in the refrigerator. Slightly chilled cookie dough controls the cookies from spreading too much.
Adding 1 tablespoon of molasses will add an incredibly rich flavor. If you do not have any on hand, no need to substitute or go out and buy since recipe does not call for it. It’s just a nice addition!
If you’d like to add a little crunch to your cookie, adding in chopped toasted pecans would be a wonderful flavor and texture addition.
I prefer to make these cookies with light brown sugar, however; dark brown will work just as well.
If you like a thinner cookie, press the dough balls with the palm of your hand so that the dough resembles a disk, bake as directed.
Storing and Freezing
Store baked cookies in an airtight container at room temperature or in the fridge up to 5 days.
Baked cookies will freeze well in an airtight container for up to 3 months.
Unbaked cookie dough balls can also be placed in an airtight freezer-friendly container or bag for up to 3 months. When ready to make, remove from freezer and bake according to directions; no need to thaw. Keep in mind frozen dough may need an extra minute in the oven.
Cookie dough batter can be made and chilled in the refrigerator up to 4 days. When ready to make, scoop the dough and then bake as directed in the recipe card.
Yes, you can use salted butter, just reduce the salt to a 1/2 teaspoon.
If you are unable to find a 3T scoop, you can use a smaller scoop, however; the cooking time will need to be adjusted.
I recommend using the larger old fashioned rolled oats as it provides the chewy texture to these cookies. Quick oats absorbs liquid differently so if you used quick oats I can’t guarantee the recipe will work.
Other Butterscotch Chip Recipes
Oatmeal Butterscotch Cookies
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter - softened to room temperature
- 1 cup light brown sugar - packed
- 1/2 cup granulated sugar
- 2 large eggs - at room temperature
- 2 teaspoons vanilla extract
- 3 1/4 cups old fashioned oats
- 1 3/4 cups butterscotch chips
- In a medium sized bowl whisk the flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment cream the butter, brown sugar, and sugar on medium speed for 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs and vanilla extract and mix until fully combined. Scrape down the sides of the bowl with a spatula to ensure everything is evenly combined.
- Add the dry ingredients to the wet ingredients. Turn the mixer to low speed and mix until barely combined. Add the oats and butterscotch chips and mix again. The dough will be thick.
- Cover the bowl and chill the dough for 1 hour.
- Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
- Using a 3 tablespoon cookie scoop, scoop the balls of dough onto the parchment leaving 2 inches between each cookie.
- Bake cookies for 9-12 minutes or until lightly browned on the sides. The centers will look fairly soft, but that’s ok, the cookies will set up as they cool.
- Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.