The Best Soft and Chewy Butterscotch oatmeal cookies are made with sweet butterscotch chips and quick oats. This is an easy drop cookie recipe that is a favourite in my family, they can’t believe these are homemade cookies!
These Soft and Chewy Butterscotch Oatmeal Cookies is one of my most popular recipes! It is no surprise to me because any homemade cookie tastes amazing, but these are easy with great taste payoff.
Butterscotch Oatmeal Cookies Ingredient Breakdown
- Flour, Baking soda and Salt: These are essential dry ingredients for cookies.
- Cinnamon: Adds a hint of warmth and spiciness to the butterscotch oatmeal cookie.
- Room temperature butter: Butter at room temperature gives the cookie the chewy texture.
- White granulated sugar: Sugar tenderizes and sweetens the cookie.
- Dark brown sugar: Adds moisture and a caramel flavour. Dark brown sugar makes this cookie soft and chewy!
- Room temperature eggs: This cookie dough needs 2 entire eggs to provide essential fats and structure.
- Vanilla: Adds flavour.
- Butterscotch chips: If you want butterscotch oatmeal cookies, of course you need butterscotch chips! Butterscotch is buttery and fudgey, perfect for those who have a sweet tooth but don’t like chocolate. I prefer to buy in bulk at Bulk Barn, but most groceries stores have in stock.
- Oatmeal: Use only quick rolling oats or rapid oats. Personally, oatmeal in cookies is underrated, it gives great texture and chewiness!
How to Make Homemade Butterscotch Oatmeal Cookies
- Mix dry ingredients: Combine flour, baking soda, ground cinnamon and salt in a bowl. Whisk and set aside to prepare the wet ingredients.
- Mix wet ingredients: Using a hand mixer mix butter, white granulated sugar and dark brown sugar until smooth and fluffy.
- Continue mixing: Next, add eggs to the wet ingredients, 1 at a time. Also add the vanilla extract.
- Fold: Use a spatula to fold the dry ingredients into the wet ingredients.
- Add mix-ins: After folding dry ingredients into the wet ingredients, fold in the butterscotch chips and oats.
- Chill: Refrigerate dough for 1 hour. Preheat the oven to 350°F.
- Scoop: Use a cookie scoop to scoop the cookie dough onto a lined baking sheet. I use Anna Olson Kitchen medium ice cream scoop.
- Bake: Bake at 350F for 12 minutes. Rest on the baking sheet for another 5 minutes and transfer to a cooling rack.
- Cool: Let cool completely before serving.
Required Kitchen Tools for Baking Oatmeal Scotchies
- 2 Mixing bowls
- Measuring cups and spoons
- Hand mixer or whisk
- Ice cream scoop or 2 spoons
- Baking trays
- Silicone baking mats
Frequently Asked Questions
- Can you freeze butterscotch oatmeal cookies? Yes, these cookies are great for freezing. After scooping the cookies (but before baking), refrigerate for 1 hour. After, wrap the cookies with plastic wrap and in plastic bags or freezable containers. Freeze the cookies for up to 2 months
- How to bake frozen cookies? Preheat the oven to 350°F, place the frozen cookies on a lined baking tray. Bake for 12 minutes and let cool on the baking tray for another 5 minutes. Transfer to a cooling rack to cool completely.
- How to store baked cookies? Store at room temperature in an airtight container for 5 days. Store in the fridge in an airtight container for 2 weeks.
- Can I add/reduce/remove [certain ingredient]? No, this recipe was tested with the ingredients and ingredient amounts. If you decide to add/reduce/remove ingredient(s), the final product will be different. Are you looking for gluten-free, dairy-free or reduced sugar options? Please search using those terms specifically. Do you want to see those types of recipes on my blog, comment below! I am always open to new recipes and challenging my baking/recipe development skills!
More Cookie Recipes
Butterscotch Oatmeal Cookies aka Oatmeal Scotchies
- 3 cups quick rolling oats
- 1 1/2 cup All purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 1/4 cup white granulated sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 cup butterscotch chips
- Combine flour, baking soda, ground cinnamon and salt in a bowl, set aside.
- In another bowl, use a hand mixer to mix the butter, brown sugar and granulated white sugar together until smooth and fluffy.
- Beat in the eggs one at a time, add the vanilla extract and mix for about 1-2 minutes.
- Using a spatula, fold in the flour mixture into the wet mixture. When the flour mixture is almost fully mixed in, add in the butterscotch and quick rolling oats.
- Preheat oven to 350F.
- Rest cookie dough in the fridge for 1 hour.
- Using an ice cream scoop or 2 spoons, scoop dough onto baking trays lined with silicone baking mats. Leave about 1-2 inches between each scoop.
- Bake cookies for 12 mins, the cookies will look and feel very soft but the bottom should be light brown. Let sit on baking sheet for 5 mins and transfer on a wire rack. Let cool completely before serving.
- Freezing instructions: Unbaked cookies can be frozen for up to 2 months. Instead of step 6, skip to step 7 and scoop the cookies onto the baking tray. Chill the cookies in the fridge for 1 hour and wrap the cookies in saran wrap and in freezer bags. When ready, Bake at 350F for 12 minutes and let cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
- Storage: Store at room temperature in an airtight container for 5 days. Store in the fridge in an airtight container for 2 weeks.