Baking, Cookies, Dessert, Kid Friendly

Oatmeal Butterscotch Cookies

February 2, 2026 Leave a comment

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Many moons ago, my mother nicknamed me the “cookie head” because I was always dreaming up cookie combinations while I was in school. I was always in the kitchen experimenting with flavors – some combos would be delicious, while others were total busts. Oatmeal butterscotch is somewhat of a classic cookie in my opinion, but maybe not. I used to make these all the time, and they were just wonderful on a breezy fall afternoon with a coffee and a good book.

As with most of my cookie recipes, this is a drop cookie. I will make a large batch, form the dough into balls, bake about 8-10 cookies, and then freeze the rest of the dough on a sheet tray to bake at another point. (Once frozen, transfer to a Ziploc bag to be stored in the deep freezer. This recipe makes about a dozen cookies or maybe a few more, depending on how big you like your cookies. For me, I prefer a bakery-sized cookie – I love one large cookie vs 2-3 smaller cookies. Feel free to play around with size and find what works for you.

I use butterscotch chips in this recipe, but they can also be easily substituted with raisins, peanut butter chips, or chocolate chips. I prefer the rich buttery butterscotch flavor myself, but to each their own.

 

Cookie dough in the mixing bowl with a red spatual on the right side of the bowl and mixing paddle on the left hand side of the bowl. Mixing bowl is sitting on the counter in front of storage containers.

 

Tips and tricks:

  • Make sure to use good-quality butter – I use Kerrygold Irish Cream.
  • Chill the dough in the refrigerator for at least 1 hour prior to baking; this helps to firm up the butter and provide a “bakery” style cookie.

Equipment:

  • Stand mixer/hand mixer
  • Large mixing bowls
  • Spatula
  • Cookie sheets
  • Parchment paper/silicone baking mat
  • Ice cream scooper

 

 

Oatmeal Butterscotch Cookies

Classic cookie with a butterscotch twist.
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Prep Time 30 minutes
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 3 cups old fashioned oats
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4-1 tsp ground cinnamon
  • 1 cup butter room temperature
  • 3/4 cups granulated sugar
  • 3/4 cups packed brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract/bean paste
  • 1/2 bag butterscotch chips

Method
 

  1. Heat oven to 375 degrees F.
  2. Begin by mixing flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
  3. Use stand/hand mixer to cream the butter and sugar, about 5-8 minutes until creamy. Incorporate eggs and vanilla extract/bean paste.
  4. Add about 1 cup at a time of the flour mixture, then oats.
  5. Add in butterscotch chips until incorporated.
  6. On a cookie sheet with parchmentpaper or silicone baking mat, portion out dough ball to your preferred size. I use an ice cream scooper which produces the perfect shape and size.
  7. Chill in refrigerator for 1 hour.
  8. Bake cookies for 10-15 minutes, until gently golden brown. Remove and cool on wire rack.
Notes:
  1. Remaining dough can be stored in Ziploc bag for up to a month in the freezer.
  2. If you are baking frozen dough, plan to bake for 15-20 minute

Notes

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.