Chewy Butterscotch Oatmeal Cookies
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Who’s ready for some awesome Butterscotch Oatmeal Cookies? These cookies are perfect when you’re craving amazing, chewy oatmeal cookies loaded with lots of butterscotch & vanilla flavor! Quick and easy to prepare!
More butterscotch baking love? Check out these Oatmeal Butterscotch & Chocolate Chip Cookie Bars, Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt), Sugar-Free Oatmeal Butterscotch Cookies and these Awesome Butterscotch Blondies to get the ball rolling!
Why We Love Our Oatmeal Butterscotch Cookie Recipe!
- We love oatmeal cookies! Oats add whole grains, fiber and quick energy, which is a plus, especially when you’re indulging in cookies!
- By adding butterscotch chips
, these oatmeal cookies take fall baking to a prized level. Butterscotch proves that brown sugar and butter are a match made in heaven! Who can resist such yumminess?
- Also referred to as ‘Scotchies’! You know you love these!
- You don’t have to chill the dough, (unless you want too!) to get these scrumptious butterscotch cookies into thy mouth quickly. It takes 5-10 minutes to whip them up and 10-12 minutes to bake. Give them a minute to set and then indulge in warm, melty butterscotch oatmeal cookies that melt in your mouth!
- These cookies should have browned edges, yet still be just a tad underdone in the middle to get the best results for chewy, delish oatmeal cookies!
- Umm…because chewy oatmeal butterscotch cookies make our world go round! That’s reason enough by itself, don’t you think?
Ingredients You Need
- all-purpose flour
– Correctly measure the flour! Too much flour will result in cake-like cookies with the wrong texture. To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top to get the perfect flour measurement!
- baking soda
- teaspoon salt
- rolled oats
, old-fashioned or quick-cooking – old fashioned oats will give you the chewiest, textured cookies. Use Gluten free oats
for gluten free option.
- unsalted butter, cold from fridge or room temperature (not softened – softened butter will make cookies spread too much, resulting in greasy, flat cookies)
- brown sugar
– helps make the cookies chewier and tastier! Use dark brown sugar for even more, richer flavor!
- granulated sugar
- egg
- vanilla extract
– we added an extra teaspoon to bring out more vanilla flavor!
- butterscotch chips
– Add as many as you like! Save some for the tops of the cookies to make them look pretty!
What Kind of Oats are Best for Oatmeal Cookies?
- Old-fashioned and quick-cooking oats are best for baking cookies. Old-fashioned oats will give you a heartier, chewier oat in your cookies, whereas quick-cooking oats will give you softer, fluffier, not as chewy cookies.
- Old-fashioned oats
are chewy, nutty and have a flat, full shape and will give you the chewiest cookie texture.
- Quick-cooking/rolled oats
have been pressed and cut into smaller pieces, not as chewy.
- Use Gluten free oats
for gluten free option!
Butterscotch Chip Choices
I used Nestle Toll House Butterscotch Chips for these cookies. I have used Guittard
How to Make Oatmeal Butterscotch Cookies
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Using mixer, beat the butter, brown sugar, and granulated sugar together for 1-3 minutes at medium speed or until well combined. Add the egg and vanilla extract and mix until fully combined.
- Add the dry ingredients (flour, baking soda, salt and oats) and continue mixing on low speed until just combined, then mix in the butterscotch chips. Do not overmix cookies!
- Using a medium cookie scoop (1 & ½ tablespoons) or drop the dough by heaping tablespoonfuls onto the prepared baking sheets. Very gently press down with your hand to flatten slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.
- Best right out of oven, while they’re still warm or dunked into some cold milk after they’ve cooled! YUM!
- Store cookies in air-tight container as soon as they’ve cooled at room temperature.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.
Storing Cookies
- Store cookies in an airtight container, at room temperature, for up to 3-5 days.
How To Make Oatmeal Cookies Chewy
- Pull these cookies out of the oven when they don’t look fully cooked and the allow them to sit on the hot cookie sheet for 5 minutes. This allows them to finish cooking but not get overly crisp.
- Using a combination of brown sugar with a smaller amount of granulated sugar leads to a more chewy oatmeal butterscotch cookie recipe.
- Be sure to store your cookies in an airtight container to keep them fresh and chewy.
Why are my Oatmeal Cookies Hard?
- By over-mixing the cookie dough, you’ll end up with dry, crumbly, tough cookies. You simply just have to get ingredients combined in each step without overmixing!
- Slightly under-bake to get the best texture! If you overbake these cookies, you’ll get hard and crisp oatmeal cookies instead of awesome soft and chewy oatmeal cookies! On the first round of your cookie batch, watch them carefully and as soon as the tops are no longer glossy and the edges are slightly golden brown, pull them out of the oven! They will continue to bake on the cookie sheet!
Ways to Make Thicker Oatmeal Butterscotch Cookies
- The colder the butter-right from the fridge allows the cookies to spread less. Just cut it into chunks and beat with sugar until combined and smooth or you can use room temperature butter. I like using the cold butter, but you do have to beat it for an extra minute or two for it all to come together with the sugars versus the room temperature butter. But either way, they will be tasty!
- For thicker cookies, chill dough for 30 minutes or so. To make life easier, scoop dough balls out first, then refrigerate.
- Add 1 teaspoon baking powder to get more height in your cookies.
- Add 1/4 cup more oats to your cookies to get fuller, thicker cookies.
This Oatmeal Butterscotch Cookie recipe is perfectly flavorful, chewy and delicious! Bake these chewy butterscotch oatmeal cookies up for any occasion, or just as a sweet treat for your family.
More Butterscotch & Stuff For Ya! You’re Welcome!
- Peanut Butter Butterscotch Cookies
- Easy Butterscotch Pudding Layered Dessert
- Hazelnut Butterscotch Oatmeal Cookies
- Butterscotch Toffee Chocolate Cake
- Gingerdoodles
- Cookie Butter Truffles
- Iced Oatmeal Cookies
Chewy Butterscotch Oatmeal Cookies
Who's ready for some Butterscotch Oatmeal Cookies? These cookies are perfect when you're craving amazing, chewy oatmeal cookies loaded with lots of butterscotch & vanilla flavor! Quick and easy to prepare!
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and 1/2 cups rolled oats old-fashioned or quick-cooking
- ½ cup unsalted butter cold from fridge, chopped into chunks (or room temperature butter, or room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 bag (11 oz) butterscotch chips reserve ½ cup tops of cookies
Instructions
How to Make Oatmeal Butterscotch Cookies
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Using mixer, beat the butter, brown sugar, and granulated sugar together for 1-3 minutes at medium speed or until well combined. Add the egg and vanilla extract and mix until fully combined.
- Add the dry ingredients (flour, baking soda, salt and oats) and continue mixing on low speed until just combined, then mix in the butterscotch chips. Do not overmix cookies!
- Using a medium scoop (1 & ½ tablespoons) or drop the dough by heaping tablespoonfuls onto the prepared baking sheets. Very gently press down with your hand to flatten slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake. For thicker cookies, scoop cookies and flash-freeze in fridge for 10-15 minutes before baking.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.
- Best right out of oven, while they're still warm or dunked into some cold milk after they've cooled! YUM!
- Store cookies in air-tight container as soon as they've cooled at room temperature.
Tried This Recipe?Let us know how it was by commenting below!
Thank you for your feedback Nell! I’m so glad you enjoyed the cookies with the softened butter, as it does take an extra couple of minutes more when you use the cold butter when mixing with the sugars.
Totally delicious, easy, BUT do soften butter. I began with butter right from refrigerator, but it was impossible to mix with sugars.