These homemade butterscotch oatmeal cookies are soft, chewy, and hearty oat cookies! They’re loaded with sweet butterscotch and white chocolate chips throughout! The best part? No chill time required!
Oatmeal cookies are one of those classic cookies you have to make during this time of year. Or if you're like me, all times of the year! They are just so good!
These butterscotch oatmeal cookies are large and chewy cookies with crisp edges. The cookie dough comes together in 10 minutes all in one bowl as well for minimal dish clean up!
For more cookie recipes, try Butterscotch Chocolate Chip Cookies, Oreo Chocolate Chip Cookies, and Reese’s Peanut Butter Pretzel Cookies.
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Why this recipe works
Easy to make - No chill time required and the dough comes together in one bowl!
Butterscotch - This is such an underrated flavour in my opinion and pairs so well with oatmeal!
Oatmeal cookies - Nothing beats a warm oatmeal cookie during the cold season!
Ingredients Notes
Here's a list of a few ingredients we'll be using in this recipe. For the full measurements, scroll to the recipe card below.
Butter - I always use unsalted. This will be melted.
Brown sugar - I used dark brown sugar, but light brown works as well.
Butterscotch chips - I found these at my local grocery store. These ones are great quality!
Eggs - Remove 2 hours before baking.
Oats - Old-fashioned oats are used in this recipe for their hearty texture. These oats are also called rolled oats in some stores. Don't use quick oats, they are thin and the consistency will not turn out the same.
Step by step instructions
Here is how to make and bake these butterscotch oatmeal cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Whisk in the butter and sugars. Whisk the melted butter, brown sugar, and granulated sugar until well combined.
Step 2 – Mix in the wet ingredients. Whisk in the egg, and vanilla extract until just combined.
Step 3 – Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, and salt. Mix in the butterscotch chips, and white chocolate chips until just combined. Make sure not to over mix!
Step 4 – Scoop and bake! Scoop 6 cookie dough balls per prepared baking trays. Space the cookies 2-3 inches apart from one another and bake the cookies until the edges are a light golden brown, about 12-15 minutes.
Transfer to a cooling rack and enjoy!
Expert Baking Tips
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Use high-quality white and butterscotch chips. Cheap chips will ruin the cookies and burn easy.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes.
- To elevate this recipe, brown the butter.
FAQ
Can I double this recipe?
Yes you may. Just click the 2x option on the recipe card below. Be careful with the new measurements, I recommend using a gram scale to measure out the dry ingredients.
My cookies spread out to much!?
This could be for a number of reasons. Your butter could of been to hot, or you inaccurately measured the flour! Make sure to use a gram scale for most accurate measurements. Place the remaining cookie dough in the fridge to chill for 30 minutes before baking the rest of them.
Storing and Freezing
Store the cookies on your counter or fridge for up to 5 days in an airtight container
To freeze unbaked cookies, scoop the cookie dough balls and freeze. Once frozen, remove from baking tray and place into a plastic sealable bag.
When ready to bake, place frozen cookie dough balls onto baking tray 6 at a time, adding on a few extra minutes of baking time.
To freeze baked cookies, allow them to cool completely first. Once at room temperature, place the cookies into a ziplock bag. Freeze for up to 1 month.
I like the warm my frozen baked cookies up in the microwave once ready to eat for 20 seconds!
Check out these recipes
- Brown Butter Toffee Chocolate Chip Cookie Cups
- Brown Butter Coconut Cookies
- Brown Butter Chocolate Chip Cookie Cups
- Carrot Oatmeal Pecan Cookies
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Butterscotch Oatmeal White Chocolate Cookies
Ingredients
- 1/2 cup butter melted and cooled
- 1/2 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F/180°C and line two baking trays with parchment paper. Set aside.
- Melt the butter over low heat. Then, in a large bowl, whisk in the slightly cooled melted butter, brown sugar, and white sugar for one minute until combined.1/2 cup butter, 1/2 cup dark brown sugar, 1/4 cup white sugar
- Add in egg and vanilla and continue whisking.1 egg, 1 tbsp vanilla
- Fold in the flour, rolled oats, baking soda, and salt using a spatula until just combined.1 cup all-purpose flour, 1 cup rolled oats, 1/2 tsp baking soda, 1/2 tsp salt
- Mix in the butterscotch chips and white chocolate chips.1/2 cup butterscotch chips, 1/2 cup white chocolate chips
- Scoop 6 cookie dough balls on each tray at a time. Bake for 12-15 minutes or until the edges are a light golden brown.
- Top off with additional butterscotch and white chocolate chips if desired. Cool the cookies on a cooling rack and enjoy!
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