How I Make Soft and Chewy Oatmeal Butterscotch Cookies Everyone Raves About
There’s just something about the combination of oats and butterscotch that feels like a warm hug in cookie form. These oatmeal butterscotch cookies are soft, chewy, and packed with rich, caramel-like butterscotch flavor in every bite. They’re one of those classic cookie recipes I turn to when I want something simple, nostalgic, and completely satisfying.
The first time I baked these cookies, I knew they’d become a staple in my recipe box. They’re perfect for holiday cookie trays, bake sales, or just having a sweet treat on hand at home. Best of all, they’re quick to whip up with pantry staples and never fail to make the kitchen smell amazing while they bake.
Why I Love These Oatmeal Butterscotch Cookies
- Perfectly soft and chewy texture every time.
- Sweet, rich butterscotch flavor that complements the oats perfectly.
- Easy to make with simple ingredients.
- Great for gifting, parties, or just satisfying a cookie craving.
- They freeze well, so you can always have a stash ready.
Ingredients You’ll Need
(Makes about 36 cookies | Prep Time: 15 minutes | Bake Time: 10 minutes per batch)
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 3/4 cups butterscotch chips
How I Make Oatmeal Butterscotch Cookies (Step-by-Step)
- Preheat the Oven
I preheat my oven to 350°F and line baking sheets with parchment paper. - Cream the Butter and Sugars
In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. - Add Eggs and Vanilla
I beat in the eggs one at a time, then add the vanilla extract, mixing until smooth and combined. - Combine Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt. - Mix Everything Together
I gradually add the dry ingredients to the wet mixture and stir until just combined. Then, I fold in the oats and butterscotch chips. - Scoop and Bake
I scoop the dough into rounded tablespoon-sized balls and place them on the prepared baking sheets. I bake for 9–11 minutes, just until the edges are lightly golden and the centers look slightly soft (they’ll firm up as they cool). - Cool and Enjoy
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Then, I pour myself a glass of milk and indulge!
My Tips for Perfect Oatmeal Butterscotch Cookies
- Don’t overbake — take them out when the centers are still soft for the perfect chewy texture.
- Use old-fashioned oats for the best chewy bite; quick oats will change the texture.
- Chill the dough for 30 minutes if you want thicker cookies.
- Store them in an airtight container to keep them soft for days.
Fun Variations I’ve Tried
- Adding chopped pecans or walnuts for a little crunch.
- Sprinkling sea salt on top for a sweet-and-salty flavor.
- Swapping butterscotch chips for chocolate or white chocolate chips for a different twist.
- Drizzling melted chocolate over the cooled cookies for an extra indulgent touch.
What I Serve with Oatmeal Butterscotch Cookies
- A cold glass of milk — always a classic pairing.
- Hot coffee or tea for a cozy afternoon treat.
- Vanilla ice cream to make cookie sandwiches.
- A dessert platter with brownies and other cookies for parties.
Frequently Asked Questions
Q: Can I freeze the dough?
A: Yes! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
Q: How long do these cookies stay fresh?
A: Store in an airtight container at room temperature for up to 5 days.
Q: Can I make them gluten-free?
A: Use a good gluten-free flour blend and certified gluten-free oats — they turn out great!
Q: Can I double the recipe?
A: Absolutely — these are always a hit, so doubling is never a bad idea.
Why These Oatmeal Butterscotch Cookies Are Always a Hit
These cookies are sweet, chewy, and filled with rich butterscotch flavor that pairs perfectly with hearty oats. They’re easy to make, perfect for sharing, and always leave everyone asking for more. Whether you bake them for holidays, bake sales, or just a sweet moment at home, this recipe is one you’ll come back to again and again.
I hope you give these cookies a try and enjoy every delicious bite.
My Favorite Oatmeal Butterscotch Cookie Recipe for Sweet, Cozy Comfort in Every Bite
Ingredients
- 1 cup unsalted butter
- 4 cups granulated sugar
- 4 cups packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 4 cups rolled oats
- 2 cups butterscotch chips
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine rolled oats, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the butterscotch chips.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
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