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Oatmeal Butterscotch Cookies

Soft, chewy, and buttery, these Oatmeal Butterscotch Cookies are packed with rolled oats, brown sugar, and butterscotch chips. They're outstanding for gifting and sharing.

Prep Time
12 mins
Cook Time
12 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 48 cookies
Calories: 108 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • ¾ cup unsalted butter just softened
  • ⅔ cup granulated sugar
  • ⅔ cup brown sugar packed
  • 2 large eggs room temp
  • 1 TB vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp table salt
  • 3 cups old-fashioned rolled oats
  • 11 oz butterscotch chips

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, add butter and both sugars. Beat with paddle attachment at medium-high, until butter mixture is fluffy and light, 3 minutes.
  2. Scape down sides of bowl. Add eggs and vanilla and beat to combine, 30 seconds.
  3. In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
  4. Gradually add flour mixture to the butter mixture, on medium-low speed just until dry ingredients are mixed in; don't over beat.
  5. Stir in the rolled oats and butterscotch chips by hand.
  6. Cover and chill dough in fridge about 30 minutes to an hour.
  7. Meanwhile, preheat oven to 350F and line baking sheets with parchment.
  8. Form 1.5-inch dough balls and place balls 2 inches apart on cookies sheets. Slightly flatten them a bit.
  9. Bake 9-10 minutes. It will seem under baked, but firms up when cool.
  10. Let cool on baking sheet about 5 minutes. Transfer to wire rack to cool completely.

Notes

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  • If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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  • If using salted butter, reduce salt to 1/4 tsp. 
  • For butter/sugar mixture, you want to beat it for the full 3 minutes or continue beating until the texture resembles marshmallow fluff. Beat it until it's smooth, airy, light, and fluffy. No longer dense nor grainy. 
  • If cookies don't spread much after baking, you can gently flatten them with a rubber spatula while they're still hot. 
  • Dough can be transferred to an airtight container to chill for up to 3 days; let it soften at room temperature a bit if it's hard to scoop. 
  • Dough can be frozen airtight for up to 2 months. 
  • Feel free to mix up white chocolate chips or semi-sweet chocolate chips with butterscotch chips. 
  • These cookies are part of our delicious Cookie Recipes Collection. 

Nutrition Information

Calories 108kcal (5%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 16mg (5%) Sodium 77mg (3%) Potassium 31mg (1%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 107IU (2%) Vitamin C 0.002mg (0%) Calcium 9mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 48cookies

Amount Per Serving

Calories 108

% Daily Value*

Calories 108kcal 5%
Carbohydrates 18g 6%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 16mg 5%
Sodium 77mg 3%
Potassium 31mg 1%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 107IU 2%
Vitamin C 0.002mg 0%
Calcium 9mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.