Easy Oatmeal Butterscotch Cookies

If you ask me, oatmeal butterscotch cookies are the perfect combination of old and new.

These homestyle cookies bring together the familiar comfort of traditional oatmeal with the sweet, buttery taste of butterscotch chips. The oats give each cookie a hearty texture, while the butterscotch pieces melt into little pockets of caramel-like goodness.

They’re the kind of cookie that fills your kitchen with that warm, toasty aroma that draws everyone in. The edges turn slightly crispy while the centers stay soft and chewy – just the way a proper cookie should be.

It’s a reliable recipe that makes everyone happy, perfect for after-school snacks or cookie exchanges during the holidays.

What Kind of Oats Should I Use?

Old-fashioned rolled oats are your best bet for these cookies, as they give the perfect chewy texture and nutty flavor. While quick oats might seem like a handy substitute, they’re actually more finely ground and can make your cookies too dense or mushy. Steel-cut oats aren’t a good choice here either – they’re too hard and won’t soften enough during baking. When measuring your oats, use the scoop and level method rather than packing them down, and if you want to bring out an even nuttier flavor, try toasting them in the oven for about 10 minutes before adding them to your cookie dough.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these cookies:

• Butter: You can use margarine or coconut oil in equal amounts. If using coconut oil, make sure it’s at room temperature for the right consistency.
• Old-fashioned oats: Quick oats can work in a pinch, but the texture will be less chewy. Don’t use instant oats – they’ll make your cookies too soft. Steel-cut oats won’t work here as they’re too hard.
• Butterscotch chips: Can’t find butterscotch chips? Try chocolate chips, white chocolate chips, or even toffee bits. You could also mix and match different chips to make up the total amount.
• All-purpose flour: You can swap in whole wheat flour for half of the all-purpose flour, but using all whole wheat will make the cookies too dense. For gluten-free needs, use a 1:1 gluten-free flour blend.
• Eggs: For each egg, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

Watch Out for These Mistakes While Baking

The biggest challenge when making oatmeal butterscotch cookies is preventing them from spreading too much – make sure your butter is softened but not melted, and chill the dough for at least 30 minutes before baking to help maintain the perfect shape. Another common mistake is using quick oats instead of old-fashioned oats, which can lead to a different texture and less chewy cookies – stick to old-fashioned oats for that classic, hearty bite. To avoid overly hard or dry cookies, take them out of the oven when the edges are lightly golden but the centers still look slightly underbaked, as they’ll continue cooking on the hot baking sheet. For the best results, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack, and store them in an airtight container with a slice of bread to keep them soft and fresh for days.

What to Serve With Oatmeal Butterscotch Cookies?

These sweet and chewy cookies are perfect for pairing with your favorite drinks and other treats! A cold glass of milk is the classic choice – it helps balance out the rich butterscotch flavor and makes for the perfect dunking experience. If you’re feeling fancy, try serving them with a cup of hot coffee or chai tea, which brings out the warm cinnamon notes in the cookies. For an extra special dessert spread, place these cookies on a platter alongside some vanilla ice cream – the combination of warm cookies and cold ice cream is always a crowd-pleaser.

Storage Instructions

Counter Storage: These oatmeal butterscotch cookies stay fresh at room temperature for up to 5 days. Just keep them in an airtight container or cookie jar, and place a piece of bread in there to help maintain their softness. The bread trick really works – trust me!

Freeze: I love making a double batch of these cookies to freeze! Once they’re completely cool, place them in a freezer-safe container with parchment paper between layers. They’ll keep well for up to 3 months. Plus, you can grab one or two whenever a cookie craving hits!

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 3 days. You can also roll the dough into balls and freeze them for up to 2 months. When you’re ready to bake, just add an extra minute or two to the baking time – no need to thaw!

Preparation Time	15-20 minutes
Cooking Time	8-10 minutes
Total Time	23-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 40-50 g
• Fat: 160-180 g
• Carbohydrates: 450-500 g

Ingredients

• 3/4 cup packed brown sugar (I like dark brown sugar for more depth of flavor)
• 3 cups old-fashioned oats
• 1 2/3 cups butterscotch chips
• 1 tsp vanilla essence
• 3/4 cup granulated sugar
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup butter (softened to room temperature)
• 1 tsp baking soda
• 2 large eggs
• 1/2 tsp ground cinnamon (freshly ground preferred for more aroma)

Step 1: Preheat the Oven

Set your oven to preheat at 375 degrees F (190 degrees C) to ensure it’s ready for baking once your cookie dough is prepared.

Step 2: Cream the Sugars and Butter

In a large bowl, use an electric mixer to beat together the butter, white sugar, and brown sugar until the mixture is light and fluffy.

This should take a couple of minutes to get the right consistency, which is key for the texture of your cookies.

Step 3: Incorporate the Eggs and Vanilla

Add the eggs to the butter and sugar mixture one at a time.

Beat well after each egg to ensure it’s fully incorporated.

Follow by adding the vanilla extract and continue to mix until blended evenly throughout the mixture.

Step 4: Prepare and Combine the Dry Ingredients

In a separate bowl, stir together the flour, baking soda, cinnamon, and salt.

Gradually add this dry mixture to the wet butter mixture, mixing until all ingredients are blended together smoothly.

Step 5: Add Oats and Butterscotch Chips

Fold in the oats and butterscotch chips into the dough until they are evenly distributed.

This step should be done gently to avoid over-mixing, which can result in dense cookies.

Step 6: Shape and Bake the Cookies

Drop teaspoonfuls of dough onto an ungreased cookie sheet, spacing them slightly apart to allow for spreading during baking.

Place the cookie sheet in the preheated oven and bake for 8 to 10 minutes, or until the edges of the cookies begin to brown.

Allow them to cool slightly on the sheet before transferring to a wire rack to cool completely.