These Oatmeal Butterscotch Cookies (aka oatmeal scotchies) are so good. They are soft and chewy cookies full of oats, brown sugar, butterscotch, and cinnamon in every bite. I can't get enough of these cookies.
Butterscotch is such a underrated flavour in my opinion. Today we are making oatmeal scotchies.
Every bite of these cookies is buttery, texture-packed, and full of incredible flavours combined.
For more oatmeal cookie recipes, try Banana Oatmeal Cookies, Brown Butter Oatmeal Chocolate Chip Cookies, and 3 Ingredient Banana Oatmeal Cookies.
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Why this recipe works
- Butterscotch - Such an underrated flavour!
- Oatmeal - Hearty oats in every bite.
- No chill time - So you get your cookies even faster!
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. We will be using 1 egg and 1 egg yolk.
- Oats - Rolled oats are used in this recipe for their hearty texture. These oats are also called old-fashioned or large-flake 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 - Prep. Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool for 15 minutes as you prep the rest of your ingredients.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, rolled oats, cinnamon, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 – Whisk in the butter and sugars. In a a large bowl, whisk the melted butter and brown sugar until well combined.
Step 4 – Mix in the wet ingredients. Whisk in the egg, egg yolk, and vanilla extract until just combined.
Step 5 - Combine together. Add the dry into the wet and using a spatula, gently mix until just combined. Don't over-mix!
Step 6 - Add in butterscotch. Mix in the butterscotch chips with a spatula, don't over-mix.
Step 7 - Scoop. Scoop 6 cookies per tray (I used about 2 tbsp per cookie, I like using a cookie scooper), and space them 2-3 inches apart from each other.
Step 8 - Bake. Bake the cookies for 14-16 minutes or until the edges are a light golden brown and the center is soft.
These cookies are so good! Keep them on your counter for 3 days or in the fridge for a week in an airtight container. You can also freeze the cookies in a ziplock bag for up to a month and thaw them when ready to eat.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- 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 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.
- To elevate this recipe, brown the butter.
Check out more cookie recipes
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Oatmeal Butterscotch Cookies
Ingredients
- 1/2 cup + 1 tbsp unsalted butter melted and slightly cooled
- 1 cup light brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla
- 1 1/4 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cups butterscotch chips
Instructions
- Preheat the oven to 350℉/176℃. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool for 15 minutes as you prep the rest of your ingredients.1/2 cup + 1 tbsp unsalted butter
- In a medium-sized bowl, add in flour, rolled oats, cinnamon, baking soda, baking powder, and salt. Stir to combine and set aside.1 1/4 cups all-purpose flour, 1 1/2 cups rolled oats, 1/4 tsp cinnamon, 3/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- In a a large bowl, whisk the melted butter and brown sugar until well combined.1 cup light brown sugar, 1/2 cup + 1 tbsp unsalted butter
- Whisk in the egg, egg yolk, and vanilla extract until just combined.1 egg, 1 egg yolk, 1 tsp vanilla
- Add the dry into the wet and using a spatula, gently mix until just combined. Don't over-mix!
- Mix in the butterscotch chips with a spatula, don't over-mix.3/4 cups butterscotch chips
- Scoop 6 cookies per tray (I used about 2 tbsp per cookie, I like using a cookie scooper), and space them 2-3 inches apart from each other.
- Bake the cookies for 14-16 minutes or until the edges are a light golden brown and the center is soft.
- These cookies are so good! Keep them on your counter for 3 days or in the fridge for a week in an airtight container. You can also freeze the cookies in a ziplock bag for up to a month and thaw them when ready to eat.
Linda says
I prefer smaller cookies
Would I bake at same temp/time if I made them smaller? (Maybe 1 TB scoop)
Ania says
Hi Linda! If you bake them smaller the temp will still be the same, but the time will decrease by a few minutes, just keep an eye on it 🙂