Butterscotch Oatmeal Cookies
These Butterscotch Oatmeal Cookies combine chewy oats, sweet butterscotch chips, and a hint of cinnamon. They’re packed with cozy flavor and are sure to be a favorite that everyone will love!
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These Butterscotch Oatmeal Cookies, also known as oatmeal scotchies, are soft, chewy, and bursting with cozy fall flavor. The oats give the cookies that perfectly chewy texture, while the butterscotch chips add rich, caramely sweetness in every bite. They’re so good, they’ve become one of my all-time favorite cookies. My husband and I both love them so much that we even shared them as wedding favors with our family!
Why you’ll love these Oatmeal Scotchies
Fall Flavors – warm cinnamon, sweet butterscotch, and hearty oats create the dreamiest fall cookie combo.
Soft and Chewy – everything you want in a cookie, with the oats adding just the right amount of chewiness
Quick and Easy – no chilling required! The dough comes together in minutes, making it perfect for when a cravings hits.
How To Make Butterscotch Oatmeal Cookies
- In a mixing bowl, combine butter, sugar, and brown sugar with an electric mixer.
- Mix in one large egg and vanilla extract.
- Add in the dry ingredients, which include flour, cornstarch, baking soda, cinnamon, and salt, and mix just until they are incorporated.
- Stir in the oats and butterscotch chips.
- Portion the cookie dough into 2-ounce balls, using a cookie scoop
- Place the dough balls onto a parchment-lined baking sheet, spacing them at least 2 inches apart.
- Bake the cookies at 350°F for 11-13 minutes, keeping in mind that bake time may vary depending on your oven and the size of your cookies.
- Allow the cookies to cool on a wire rack, then enjoy!
Recipe FAQs
Can I use instant oats instead of old-fashioned oats?
I don’t recommend substituting instant oats (also known as quick oats) for the old-fashioned oats (also known as rolled oats) because they will change the texture of the cookies. The old-fashioned oats give the cookies their chewy texture, but instant oats will absorb more moisture and will create a cakier cookie.
Do the cookies need to be chilled?
This cookie dough does not require chilling, which means you can go straight from mixing the dough to baking. This makes them super quick to whip up.
What size cookie scoop should I use?
For these cookies, I like to use a little bigger scoop than I use for most of my cookies. I went with a #16 scoop, which is about 2 ounces, or ¼ cup of cookie dough.
Can I make the dough ahead of time?
Yes, you can make the dough, portion it out, and then refrigerate it for up to 2 days. This dough also freezes great, so you can store the dough balls in a zip-top bag in the freezer for up to 3 months. Just take a dough ball out and bake when you’re ready to enjoy!
What can I use as a substitute for butterscotch chips?
Although it will change the flavor of the cookie entirely, you could swap out the butterscotch chips for regular chocolate chips instead.
Storing and Freezing
Store the baked cookies in an airtight container or zip-top bag at room temperature for up to 4 days. These cookies also freeze great. I like to arrange the cookies in a single layer on a baking sheet (or two) and freeze them for at least an hour. Then, once the cookies are firm, layer the cookies in an airtight container or zip-top bag and freeze for up to 3 months. This will help the cookies keep their shape and not stick together when you freeze them. To thaw the cookies, remove them from the freezer and allow them to sit at room temperature for 3-4 hours or overnight before serving.
Favorite Tools
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Cookie Recipes You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Butterscotch Oatmeal Cookies
Ingredients
- ¾ cup (170g) unsalted butter, at room temperature
- ¾ cup (150g) light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1¼ cups (150g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 cups (160g) old-fashioned oats
- 1 cup (7-ounces or 200g) butterscotch chips
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until combined and fluffy. Scrape the bowl well, then add the egg and vanilla with the mixer on low speed. Mix until well combined.
- Scrape the bowl again and add the flour, cornstarch, baking soda, cinnamon, and salt. Mix just until the ingredients are incorporated. Mix in the oats and butterscotch chips.
- Scoop the dough onto a parchment-lined pan using a #16, two-ounce cookie scoop (about ¼ cup).
- Place the cookies onto the prepared pans, spacing them at least 2 inches apart.
- Bake at 350°F for 11-13 minutes or until golden brown around the edges.
- Allow the cookies to cool for at least 10 minutes, then enjoy!
