A classic chewy oatmeal cookie with butterscotch chips… aka oatmeal scotchies
What’s your favorite way to enjoy oatmeal cookies? A close second for me are these oatmeal cookies with white chocolate chips and cranberries and the Apple Oatmeal Cookies with Cream Cheese Frosting.
How to make Butterscotch Oatmeal Cookies
This is a basic oatmeal cookie recipe with butterscotch chips instead 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.
Don’t skip the molasses, it’s not enough to make the cookies taste like molasses cookies, 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. Be sure you measure your flour correctly. Spoon it into the cup and then level it off with the straight side of a butter knife.
Too much flour leads to dry, crumbly cookies. This recipe calls for chilling the dough for just 30 minutes before baking. I found if I didn’t chill them, the spread too much, but 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 on your counter in a tightly sealed container. Otherwise, they freeze great for a few weeks. I think cookies tend to have a better texture after freezing.
I’ve been experimenting with different flavors of oatmeal cookies, what flavor sounds good to you? I’m thinking of making some apple oatmeal cookies next. Or these peanut butter oatmeal cookies from Baking Mischief sound good too.
If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking!
Butterscotch Oatmeal Cookies
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 and 2/3 cups rolled oats
- 1 1/2 cups butterscotch chips
- 1. In a large bowl, cream butter and white and brown sugar until smooth.
- Beat in eggs, molasses and vanilla.
- Combine the flour, cinnamon, baking soda, and salt in a separate bowl. Stir the flour mixture into the butter and sugar bowl.
- Gently stir in rolled oats and butterscotch chips
- 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 over bake. Let cool on the cookie sheets for a few minutes and then transfer to a wire rack.
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