These butterscotch oatmeal cookies are now one of my favorite cookie recipes! I love anything butterscotch flavored, and the oatmeal makes them chewy and soft. 

As the oatmeal lover I am, you can imagine how much I like oatmeal cookies. Oats have this wonderful taste and texture that leads to the perfect chewy-in-the-middle cookie. (Dare I use the word M-O-I-S-T to describe them?)

I was brainstorming my ideal oatmeal cookie recipe. These Super Oatmeal Cookies are made with oat flour, flax, carrots, apple, and pumpkin and are great for breakfast.

But, I wanted something sweet and chewy for more of a dessert cookie. I remembered the butterscotch chips we used to have by the pound bag at Great Harvest and knew that the butterscotch – oats combo was my all-time favorite.

Some might call them Oatmeal Scotchies, but this butterscotch oatmeal cookies recipe is one to bring to all of your cookie exchanges this year. 

Thanks to KERF contributor Kelly for bringing these cookies to life! 

Butterscotch Oatmeal Cookies Recipe

These cookies are chewy and chunky and a bit hearty from the oats. There is a hint of cinnamon and vanilla but the butterscotch flavor does most of the talking. 

If you don’t have or like butterscotch chips, you can easily sub in peanut butter chips, chocolate chips, white chocolate chips – or a mix of everything! 

A stand mixer will help cream the sugar and butter with the wet ingredients, but you can also use a hand mixer. 

The recipe yields about 27 cookies, so make the recipe in two batches with a baking time of 10-12 minutes each. You’ll be eating warm cookies in no time! 

Ingredients

• 1 1/4 cups unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1 large egg, at room temperature
• 2 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup butterscotch morsels
• 1 teaspoon ground cinnamon

How To Make Butterscotch Oatmeal Cookies

Step 1: Preheat your oven to 325°F and line baking sheets with parchment paper.

Step 2: Blend the softened butter until it achieves a creamy consistency.

Step 3: Add the granulated sugar and the brown sugar to the bowl, then beat until the mixture attains a smooth and cohesive texture.

Step 4: Add eggs, milk, and pure vanilla extract, ensuring a thorough but gentle blending. Avoid over-mixing to preserve the cookie’s texture.

Step 5: In a separate large bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon.

Step 6: Gradually introduce the dry ingredients into the wet ingredients, stirring well until a harmonious dough forms.

Step 7: Add the old-fashioned rolled oats incrementally, ensuring they become well integrated into the dough.

Step 8: Gently fold in the butterscotch chips, reserving a portion for later use.

Step 9: Portion cookie dough on baking sheet

Using an ice cream scoop of approximately 2 tablespoons of dough, place portions of cookie dough onto the prepared cookie sheets.

Leave about 2 inches of space between each cookie. Sprinkle the reserved butterscotch chips on top of each cookie.

Step 10: Bake in the preheated oven for 10-12 minutes

Or until the edges turn golden brown while the center remains slightly soft.

Step 11: Cool on a wire rack

Remove the cookies from the oven and allow them to cool on the baking sheets for 10 minutes. Afterward, transfer them to a wire cooling rack to cool completely.

Step 12: Store and enjoy!

Store the Butterscotch Oatmeal Cookies in an airtight container to keep them fresh and delicious. Enjoy!

The best cookie jar!