Butterscotch Oatmeal Cookies are chewy oatmeal cookies filled with butterscotch chips… aka Oatmeal Scotchies. A cookie jar favorite, these cookies are a hit with kids and adults.
These oatmeal butterscotch cookies are a long-time favorite. I like them better than oatmeal cookies with chocolate chips or even classic oatmeal cookies with raisins.
Butterscotch Oatmeal Cookies
This is a basic oatmeal cookie recipe made with a generous helping of butterscotch chips in lieu of raisins or chocolate chips.
You’ll need all the basic cookie ingredients, butter, brown sugar, eggs, vanilla, flour, etc. Plus you’ll need, butterscotch chips and a touch of molasses.
Oatmeal Butterscotch Cookies
Don’t skip the molasses here, friends. It doesn’t add molasses flavor, but it amps up the brown sugar flavor which makes the whole cookie taste a bit more butterscotch-ey. It also contributes an extra layer of chewiness.
The cookie recipe instructions are basic, nothing unusual. Cream the butter and sugar, add eggs and vanilla. Stir in dry ingredients.
Just a reminder to take care when measuring your flour. (Too much flour leads to dry, crumbly cookies.) I like to spoon the flour into the measuring cup and level it off with the straight side of a butter knife.
This recipe calls for chilling the dough for just 30 minutes before baking. I found if I didn’t chill them, they are more likely to spread too much.
However, if you leave the dough in the refrigerator overnight, the oatmeal absorbs too much liquid and then the cookies won’t spread enough.
These cookies will last a few days when kept on the counter in a tightly sealed container. They can also be frozen for up to two months.
Butterscotch Oatmeal Cookie Ingredients
- butter
- brown sugar
- white sugar
- egg
- molasses
- vanilla extract
- all purpose flour
- cinnamon
- baking soda
- kosher salt
- rolled oats
- butterscotch chips
You may have noticed that I have a thing for all different kinds of oatmeal cookies. From Iced Pumpkin Oatmeal Cookies to Apple Oatmeal Cookies with Cream Cheese Frosting, Brown Butter Oatmeal Chocolate Chip Cookies to Cranberry Oatmeal Cookies, I love them all.
What flavor should we try next? These Chocolate Cherry Oatmeal Cookies are calling my name too. What’s your favorite kind of oatmeal cookie??
If you make this recipe, let me know how you liked it. Leave me a comment below and give it a rating on the recipe card. Happy Baking!
Butterscotch Oatmeal Cookies
Ingredients
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ tsp cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1⅔ cups rolled oats
- 1½ cups butterscotch chips
Instructions
- In a large bowl, cream butter and white and brown sugar until smooth. Add the eggs, molasses, and vanilla and beat until smooth.
- Combine the flour, cinnamon, baking soda, and salt in a separate bowl. Stir the flour mixture into the butter and sugar bowl.
- Add the oats and butterscotch chips and stir to mix throughout. Roll the dough into balls and chill for about 30 min.
- Preheat the oven to 325°F. Bake the cookies for 10-11 min or until lightly browned. Do not overbake. Let cool on the cookie sheets for a few minutes and then transfer to a wire rack.
Notes
Nutrition
{originally published 9/11/19 – recipe notes and photos updated 12/8/21}
Natasha says
Anything oatmeal cookie catches my attention! Great recipe!!
Pam Dana says
This recipe turned out perfect, first try! Thank you!
ND says
My boys loved those cookies. We packed them for school lunches, a hit for sure!
Tanya Schroeder says
Mmm, this is my favorite cookie!
JK says
Hi did you use old fashioned oatmeal or instant? Thanks
Mallory says
I used old fashioned, but instant oatmeal would work to, just a slightly different texture.