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These rich oatmeal butterscotch cookies (also known as oatmeal scotchies) are sweet and chewy and so delicious you will not stop eating them. These oatmeal cookies with butterscotch chips will satisfy your sweet cravings with their buttery, caramel-like flavor and a touch of crunch from the old-fashioned oats. They make a hearty, sweet snack that is so easy to make. You’ll love the crunchy edges with a chewy interior and the way they fill your home with their cozy aroma while baking.

A stack of five delightful oatmeal butterscotch cookies (also known as oatmeal scotchies) atop a wooden surface, with more of these tantalizing treats scattered around.

Try this simple recipe for melt-in-the-mouth oatmeal butterscotch cookies, made with a handful of easy-going ingredients for the perfect cookie.

You might also like vanilla cookies, cinnamon roll cake, butterscotch peanut butter haystacks, hot cocoa cookie cups, and Bisquick muffins.

Close-up of delicious butterscotch oatmeal cookies on a wooden surface, with a blurred background of more cookies and a glass of milk.

Why You’ll Love It

Perfectly chewy texture: Combining oats and butterscotch chips gives these oatmeal scotchies a chewy texture with a little bite that you will crave!
Rich, sweet flavor: The blend of brown sugar, white sugar, and butterscotch chips gives these cookies a deep, sweet flavor with hints of caramel.
Easy to make: With simple steps and common ingredients, these oatmeal cookies with butterscotch chips come together quickly and easily.
Anytime treat: Grab one as an on-the-go snack, a holiday treat, or a sweet gift for friends and family.

Close-up of oatmeal scotchies, placed on a metal cooling rack.

Ingredients for Butterscotch Oatmeal Cookies

A complete list of ingredients and amounts can be found in the recipe card below.

Salted butter: Use room temperature butter.
Light brown sugar: Adds moisture and a deep caramel goodness.
Granulated white sugar: Contributes to the sweetness and a slightly crispy texture.
Large egg: Use fresh, room-temperature eggs – these help bind and create structure.
Flour: Gives the cookies their structure and stability. Measure it out leveled and with a spoon.
Baking soda: Make sure your baking soda is fresh!
Old-fashioned oats: Add a hearty texture.
Butterscotch chips: The little heroes in this recipe.

Various baking ingredients are laid out: a stick of butter, a bowl of white sugar, a bowl of butterscotch chips, an egg, a bowl of oats, a bowl of flour, a bowl of brown sugar, and a measuring spoon of salt—all ready to be transformed into delicious oatmeal butterscotch cookie recipe.

How to Make Oatmeal Butterscotch Chip Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cream ingredients: Cream the butter, brown sugar and white sugar and then beat in the egg until combined.
Combine dry ingredients: Mix in the flour and baking soda, stirring until combined. Fold in the oats and butterscotch chips.
Scoop and bake: Drop cookie dough balls onto a prepared baking sheet and bake until golden brown on the edges and set in the middle.

A close-up of a stack of delicious oatmeal butterscotch chip cookies arranged on a wooden surface, with scattered butterscotch chips around them.

Substitutions and Variations

Butterscotch swap: You can easily substitute the butterscotch chips for milk, white, dark chocolate chips, or peanut butter chips. This recipe can make monster cookies by swapping M&Ms for butterscotch chips. You can substitute dried cranberries, raisins, or nuts. Butterscotch chunks work well, too!
Salted butter: Swap unsalted butter and ¼ teaspoon of salt if needed in these butterscotch oatmeal cookies.
Light brown sugar: Dark brown sugar can be substituted for a stronger flavor, and granulated white sugar can be substituted for a sweeter, milder flavor.
Old-fashioned oats: Quick oats can be used in a pinch, but it will affect the texture of the cookies. I don’t recommend substituting steel-cut oats as they do not tend to cook enough in the allotted time.

A wooden board with a dozen oatmeal scotchies cookies, accompanied by a bowl of oats, loose butterscotch chips, and a steaming cup of black coffee.

Serving Suggestions

Appetizer: For a light start, try burrata tomato salad or this easy recipe for chicken nachos.
Main: Whip up a light shrimp pasta, a wholesome beef chili or a light tuna potato salad.
Dessert: End with a steaming mug of hot chocolate or chai and a batch of warm oatmeal and butterscotch cookies. You might want to try these cookies with vanilla ice cream, because it is a delicious combination.

A close-up view of a stack of oatmeal butterscotch cookies with melted caramel chips, with the top cookie showing a bite taken out of it.

How to Store Oatmeal Butterscotch Cookies

Store: Oatmeal butterscotch cookies can be stored in an airtight container or bag at room temperature for 3 or 4 days.
Freezer: If you want to keep the cookies fresh for a longer period, you can also freeze them for up to 3 months in a freezer-safe container or bag. Make sure to separate the layers of cookies with parchment paper to prevent sticking.
Thaw: To defrost the frozen baked cookies, leave them in the fridge overnight or at room temperature for a few hours.
Reheat: I recommend popping thawed cookies into the oven for a few minutes to “refresh” them.

A stack of four oatmeal cookies with butterscotch chips sits on a wooden surface, surrounded by additional cookies and loose butterscotch chips. A white cup is visible in the background.

Top Tips

Room temperature ingredients: Use butter and eggs at room temperature for easier mixing and a smoother dough.
Properly measure flour: Spoon and level your flour to avoid overpacking, which can lead to dense cookies.
Don’t overmix: Mix the dough until the ingredients are combined to maintain a tender texture.
Use old-fashioned oats: These provide the best texture and chewiness compared to quick oats.
Even cookie sizes: Use a cookie scoop so the cookies are a similar size and bake evenly.
Watch the baking time: Check your cookies at the 9-minute mark; they should be golden brown on the edges and set in the middle.
Cooling time: Let the cookies cool completely on a wire rack (I like this one) to firm up and develop their full flavor.

Close-up of oatmeal butterscotch chip cookies cooling on a wire rack. The cookies are soft and chunky, dotted with butterscotch chips.

Oatmeal Scotchies Recipe FAQ

Can I use quick oats instead of old-fashioned oats?

Yes, you can, but the texture will be different. Old-fashioned oats provide a chewier texture, while quick oats make the cookies softer and less chewy.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours before baking. This can also enhance the flavor.

My cookies turned out flat. What did I do wrong?

Flat cookies can result from using melted butter instead of room-temperature butter or from not chilling the dough if your kitchen is warm. Make sure your ingredients are at the right temperature, and consider chilling the dough for 30 minutes before baking.

How can I make my cookies thicker?

To make thicker cookies, chill the dough for at least 30 minutes before baking. You can also add a little more flour to the dough.

What if I don’t have a cookie scoop?

If you don’t have a cookie scoop, you can use a tablespoon or two regular spoons to drop the dough onto the baking sheets.

A stack of five oatmeal and butterscotch cookies on a wooden surface. The top cookie has a bite taken out. Scattered butterscotch chips surround the stack, with a blurred background.

Oatmeal Butterscotch Cookies Recipe

5 from 4 votes

Oatmeal Butterscotch Cookies

Try this simple recipe for melt-in-the-mouth oatmeal butterscotch cookies, made with a handful of easy-going ingredients for the perfect cookie.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 18

Ingredients 

Instructions 

  • Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper or spray with cooking spray.
  • Cream together the butter, brown sugar and white sugar in a large mixing bowl with a hand or stand mixer until light and fluffy.
  • Beat in the egg until combined. The mixture may not be completely smooth.
  • Mix in the flour and baking soda, stirring just until combined.
  • Fold in the old fashioned oats and butterscotch chips until evenly distributed.
  • Use a 1½-tablespoon cookie scoop to drop cookie rounds onto the prepared baking sheets.
  • Bake for 9 to 13 minutes or until golden brown on the edges and set in the middle.
  • Cool completely before serving.

Notes

Room temperature ingredients: Use butter and eggs at room temperature for easier mixing and a smoother dough.
Properly measure flour: Spoon and level your flour to avoid overpacking, which can lead to dense cookies.
Don’t overmix: Mix the dough until the ingredients are combined to maintain a tender texture.
Use old-fashioned oats: These provide the best texture and chewiness compared to quick oats.
Even cookie sizes: Use a cookie scoop so the cookies are a similar size and bake evenly.
Watch the baking time: Check your cookies at the 9-minute mark; they should be golden brown on the edges and set in the middle.
Cooling time: Let the cookies cool completely on a wire rack (I like this one) to firm up and develop their full flavor.

Nutrition

Calories: 133kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 32mg | Fiber: 1g | Sugar: 14g | Vitamin A: 128IU | Calcium: 9mg | Iron: 1mg
Like this recipe? Rate and comment below!

Get ready to indulge in the irresistible charm of these oatmeal butterscotch cookies! Each bite is a sweet, chewy delight you’ll find hard to resist. Packed with a buttery, caramel-like flavor and a hint of crunch from old-fashioned oats, they satisfy your sweet tooth every time. These cookies make a hearty, delicious snack. Plus, there’s nothing like the cozy aroma that fills your home while they bake!

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 4 votes (2 ratings without comment)

2 Comments

  1. 5 stars
    These cookies are dangerously good! The butterscotch chips with the chewy oatmeal base are a perfect match—I’ll be baking them again soon!

  2. 5 stars
    I made a batch of this and my family ate the entire thing. Guess they enjoyed it, and they’ve been bugging me for days to make another batch.