These butterscotch oatmeal cookies are easy to make and a wonderful treat. They are delicious with coffee!
If you love these delicious cookies, you will also love these Butterfinger Peanut Butter Cookies or these Iced Oatmeal Cookies. They are both delicious!
These cookies are soft and chewy, which is one of the reasons you will love them! Plus they are easy to make which is always a plus. We love that these stay soft and if they do harden you can pop them in the microwave for a few seconds and they soften right back up!
🍴KEY INGREDIENTS
Regular or Instant Oats – you can use either in this recipe.
Brown Sugar – Gives these cookies a wonderful taste.
All Purpose Flour – I have never made them with any other flour.
Butterscotch Chips – just like chocolate chips, but butterscotch.
Eggs– You will need 2 eggs for these cookies.
Baking soda – You can test to make sure yours is fresh by using this method.
Cinnamon, Vanilla and satl– this just adds a nice sweet flavor to them.
SWAPS
You could always swap out the chips in this recipe, or do half butterscotch, half peanut butter, etc. This makes this cookie recipe very versatile.
🍽️HOW TO MAKE
These cookies are not hard to make, the hardest part is getting the ingredients organized! Super simple! Plus these are ingredients most people have on hand other than the chips, which we stock up on and keep in the freezer.
PREPARATIONS
Organize your ingredients and preheat the oven to 400 degrees. This recipe doesn’t really take a lot of prep, other than getting out your mixer, bowls and ingredients. This is pretty easy.
COOKING STEPS
Step 1
Beat butter, both sugars, eggs, and vanilla in a large bowl.
Step 2
Add flour, soda, cinnamon, salt, oats, and butterscotch chips and mix well.
Step 3
Drop by heaping teaspoons onto an ungreased cookie sheet. I like to place them about 2 inches apart so they don’t touch.
Step 4
Bake in preheated 400 degree oven for 10 to 12 minutes or until brown. Let cool on a cooling rack or plate.
Cookies should look a little underdone when removed from the oven and should be light around the edges. Cookies will continue to cook from the heat of the cookie sheet once removed. This is a mistake I have made many times letting them cook too long and it’s easy to do. Here is our article on “tips for baking cookies”
SERVE THIS WITH
These cookies are perfect for any gathering and we love to make them in the Fall of the year. Something about oatmeal cookies and the change of the weather! These go great with any tailgate, family gathering, day of hiking, or anything you do with friends and family.
❓FREQUENTLY ASKED QUESTIONS
Drop cookies about 2 inches apart onto cookie sheets so they don’t melt into each other. It’s easy to want to cook too many at a time by placing them closer together but in the end you will be glad you left enough room.
No, flour for baking cookies does not have to be sifted unless the recipe specifies to sift the flour.
STORING AND REHEATING
I keep these stored in an air-tight container and reheat them in the microwave if they get hard.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This recipe makes about 4 dozen cookies, depending on the size you make them. You can easily double or triple this recipe for a larger event. I also think these cookies would freeze just fine but I haven’t tried it.
Butterscotch Oatmeal Cookies
These cookies are delicious and easy to make.
- 1 1/2 sticks of butter or margarine softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups of either regular or instant oats uncooked
- 1 cup butterscotch chips
-
Beat butter, both sugars, eggs, and vanilla in a large bowl. Add flour, soda, cinnamon, salt, oats, and butterscotch chips and mix well.
-
Drop by heaping teaspoons onto ungreased cookie sheet. Bake in preheated 400 degree oven for 10 to 12 minutes or until brown.
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