You know that moment when a cookie hits just right, soft in the middle, slightly crisp on the edges, and full of sweet surprises? That’s exactly what these Oatmeal Butterscotch Cookies do.
Honestly, these cookies are the kind you’ll bake on a lazy afternoon just for yourself, sneaking bites straight from the tray while the kitchen smells like heaven. The oats give them a cozy, hearty bite, and the buttery dough ties it all together. They’re simple, comforting, and feel homemade in the best way possible, like a warm hug in cookie form.
Whether you’re a seasoned baker or just dipping your toes into the cookie world, these oatmeal scotchies are easy to make, fun to share, and guaranteed to put a smile on everyone’s face.
What’s So Great About Oatmeal Butterscotch Cookies
Totally foolproof – no fancy tools, no complicated steps, just simple ingredients that magically turn into cookie heaven.
Soft, chewy, addictive – the kind you’ll say “just one more” about… five times.
Sweet little surprises – those pockets of butterscotch chips will make you smile with every bite.
Perfect for any moment – solo snack, coffee companion, or the star of a cookie swap; these oatmeal scotchies fit every occasion.
Fun for all ages – kids, adults, cookie lovers… everyone can enjoy these.
The Ingredients You’ll Need
- Rolled oats: I recommend using them for that perfect chewy texture and a hearty bite in every cookie.
- All-purpose flour: It’s best if you spoon and level it for accurate structure so the cookies hold together without being dense.
- Baking powder: Always add just a little to give the cookies a gentle lift and keep them soft.
- Baking soda: I recommend this for golden edges and that subtle chewiness everyone loves.
- Ground cinnamon: It’s best if you include a pinch to add warmth and a cozy flavor that pairs beautifully with butterscotch.
- Salted butter, melted: Always melt it slightly to mix easily and give the cookies rich, buttery flavor.
- Egg + egg yolk: I recommend using both for moisture, richness, and that soft, chewy center.
- Light brown sugar: It’s best if you pack it lightly to get that deep caramel flavor and chewy texture.
- Granulated sugar: Always add a bit to help the edges crisp just enough without overpowering sweetness.
- Vanilla extract: I recommend this to enhance all the flavors and add a warm, fragrant note.
- Butterscotch chips: Always fold them in last so each cookie has those melty little pockets of sweet happiness.
Want to switch things up? Try swapping the butterscotch for a drizzle of caramel, my salted caramel cookies are pure heaven!
How to Make Oatmeal Butterscotch Cookies
Step 1: Get your kitchen ready
Preheat your oven to 350℉ (176℃) and line two baking sheets with parchment paper. Pro tip: I like to leave a little extra parchment hanging over the edges, makes transferring cookies easier later.
Step 2: Mix the dry goodness
Combine the flour, oats, baking powder, baking soda, and a sprinkle of cinnamon in a medium-sized bowl.
Step 3: Cream your butter and sugars
In a large bowl, whisk your melted salted butter with the brown and granulated sugars until smooth and slightly glossy. Don’t worry if it’s not perfectly creamy; a little texture helps the cookies stay chewy.
Step 4: Add the eggs and vanilla magic
Incorporate the egg and additional yolk, then whisk in the vanilla extract for a smooth, aromatic blend. Mix just until combined, over-mixing can make cookies tougher, and we’re going for soft and cozy.
Step 5: Fold dry into wet
Delicately incorporate the dry mixture into the wet batter using a spatula, ensuring a light, even blend. This is where patience pays off: fold slowly so the dough stays tender and airy. Little lumps are totally fine, they actually help the cookies hold their shape.
Step 6: Butterscotch time
Fold in the butterscotch chips last. I like to press a few extra on top of each cookie before baking, makes them look bakery-fancy.
Step 7: Scoop and space
Shape the cookies by using a cookie scoop or measuring roughly 2 tablespoons of dough per portion. Space them 2 inches apart; this gives them room to spread into soft, golden rounds.
Step 8: Bake to soft perfection
Let the cookies bake for about 14 minutes, just until the edges are kissed with gold while the middle stays tender. Remember: they’ll continue to set as they cool, so it’s better to slightly underbake than overbake.
Let the cookies rest on the tray for a few minutes, then transfer to a wire rack. Enjoy!
Mistakes to Avoid When Baking Oatmeal Butterscotch Cookies
Overbaking: Remember, soft centers are the goal! Take the cookies out when the edges glow golden and the middles stay just tender, they’ll finish setting as they rest.
Skipping parchment or lining trays: Without it, cookies can stick or brown unevenly. Trust me, this small step makes cleanup and baking much easier.
Skipping the butter cooling step: Melted butter is great, but if it’s too hot when you mix it with eggs, it can cook them. Let it cool a bit, it keeps your dough smooth and your cookies tender.
Overcrowding your cooling rack: Let cookies cool with space around them. Piling them too close can trap steam and make edges soggy.
How to Store Your Oatmeal Butterscotch Cookies
- Room temperature: Keep cookies in an airtight container for up to 3 days. Tip: place a slice of bread in the container to help them stay soft and chewy.
- Refrigerator: Keep in an airtight container and enjoy within a week. Perfect if you like a slightly firmer, sliceable cookie for snacks or lunchboxes.
- Freezer: Freeze cookies in a ziplock bag or container for up to a month. Pro tip: separate layers with parchment paper so they don’t stick together.
- Warm-up trick: For that fresh-from-the-oven vibe, microwave a cookie for 10–15 seconds, the butterscotch chips melt beautifully and the cookie is soft again.
Amazing Cookies To Bake
- White Chocolate Cranberry Cookies
- Peanut Butter Chocolate Chip Cookies
- Coffee Cookies
- No Bake Cookies
Homemade Oatmeal Butterscotch Cookies
Ingredients
- 1 ½ cups rolled oats
- 1 ¼ cups all-purpose flour spooned & leveled
- ⅓ tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 10 tbsp salted butter melted
- 1 egg + 1 yolk room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 ½ tsp vanilla extract
- ¾ cup butterscotch chips
Instructions
- Start by preheating your oven to 350℉ (176℃) and line two baking sheets with parchment paper. A little trick I love: leave the parchment a bit longer on the edges so lifting the cookies off later is super easy.
- In a medium bowl, mix together the all-purpose flour, rolled oats, baking powder, baking soda, and cinnamon until everything is evenly combined.
- In a larger bowl, whisk the melted salted butter with both the brown sugar and granulated sugar until the mixture is smooth and slightly glossy. Don’t worry if it’s not perfectly creamy, that tiny texture actually helps the cookies stay soft and chewy.
- Add the egg and extra yolk, then stir in the vanilla extract until just blended. Be gentle here, over-mixing can make the cookies firm instead of soft and cozy.
- With a spatula, carefully blend the dry ingredients into the wet base until just combined. Take your time, gentle folding keeps the dough tender and light. A few small lumps are fine; they even help your cookies bake with a lovely shape.
- Next, fold in the butterscotch chips, saving a few to press on top of the dough if you want a little bakery-style touch.
- Scoop the dough with a cookie scoop or about 2 tablespoons each, and place them about 2 inches apart on the baking sheets so they have space to spread into soft, golden rounds.
- Bake for approximately 14 minutes, watching for delicately golden edges and centers that keep their soft texture.
- Let the cookies sit on the baking sheet for a few minutes, then move them to a wire rack to cool. Then go ahead, grab one, and enjoy the goodness!
Notes
- If you like a slightly thicker cookie, chill the dough for 15–20 minutes before scooping.
- Even if the cookies feel a little wobbly when you take them out, their centers will firm up as they cool.
- Pop a few extra butterscotch chips on top before baking, and your cookies instantly look fancy.
