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Oatmeal Butterscotch Cookies

Delicious oatmeal butterscotch cookies are a one-bowl recipe ready in 35 minutes (including chill time!). They’re made with rolled oats, a hint of cinnamon, and loaded with butterscotch chips perfect for making as thin or thick, or as crispy or chewy as you’d like!

oatmeal butterscotch cookies on plate
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Easy Oatmeal Scotchies

This oatmeal butterscotch cookie recipe is the perfect blending of two of my other favorites. Oatmeal cookies and butterscotch cookies! They’ve got the hearty texture of a classic oatmeal cookie, the sweet buttery brown sugar flavor of butterscotch combined with a hint of cinnamon. I tell you, these are addicting!

These oatmeal cookies with butterscotch chips are made quickly and easily in one bowl with a total time of 35 minutes, including the chill time. They can be made just how you like them, thick or thin, soft or crispy, I’m sharing all the tricks to getting your cookies to the ultimate consistency to satisfy all your cookie cravings.

cookie dough with butterscotch chips in bowl

How to Make Oatmeal Butterscotch Cookies

  1. In a large bowl, cream butter and sugar, then add the vanilla and egg.
  2. Add oats, flour, salt, and baking soda and stir to combine. Refrigerate the dough for a minimum of 15 minutes.
  3. Scoop dough onto prepared baking sheets adding more butterscotch chips to the top, if desired.
  4. Bake for 10 minutes, or until edges are lightly golden brown.
  5. Allow cookies to cool on the pan before transferring them to a wire rack to cool completely.

The Key to Consistency

For softer cookies, take them out of the oven a little sooner. For crispier cookies, leave them in a little longer. Simple as that!

oatmeal butterscotch cookies on pan

Baking Tips

  • Learn how to measure flour correctly here. It will help ensure the best outcome. Baking is a science, so using the right amount of flour is crucial!
  • Don’t skip the nonstick surface. Be sure to prepare the cookie sheet with a silicone mat or parchment paper.
  • Using a cookie scoop to scoop out the dough will help keep all cookies the same size. If you don’t have one, using a couple of tablespoonfuls of dough will suffice.
  • Once the cookie dough balls are formed, chill again for 15-20 minutes for a thicker, slightly chewy, cookie. This will help keep the butter from melting in the oven too quickly, therefore spreading it too thin.
  • Swap the butterscotch chips for regular chocolate chips, white chocolate chips, or raisins for a few different twists!

Freezing Leftover Dough

Roll any remaining dough into dough balls. Place them on a baking sheet and flash freeze until hardened. This is so when they’re stored in the freezer they won’t freeze in one clump. Transfer to a freezer-friendly bag and freeze for up to 3 months. Check out how to freeze cookie dough for details!

Storing Suggestions

To store: Keep them in an airtight container (or cookie jar) on the counter for up to 3 days.

To freeze: Once cookies have cooled completely, transfer them to a freezer-friendly bag or container and keep frozen for up to 3 months. Thaw at room temperature or pop them in the microwave to warm through.

oatmeal butterscotch cookies on white plate

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oatmeal butterscotch cookies on white plate

Oatmeal Butterscotch Cookies

5 from 3 votes
Author: Jamielyn Nye
Delicious oatmeal butterscotch cookies are a one-bowl recipe ready in 35 minutes (including chill time!). They're made with rolled oats, a hint of cinnamon, and loaded with butterscotch chips perfect for making as thin or thick, or as crispy or chewy as you'd like!
Prep Time: 10 mins
Cook Time: 10 mins
Refrigerate: 15 mins
Total Time: 35 mins
Servings: 36


  • 1 cup butter
  • 1 1/4 cups light brown sugar , packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (225 g) old-fashioned oats
  • 2 cups (260g) all-purpose flour , spooned and leveled
  • 3/4 teaspoon fine sea salt
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1-2 cups butterscotch chips , more for tops


  • Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat. Cream the butter in a large mixing bowl until smooth, about 1 minute. Add in the sugars and mix until creamy. Add eggs and vanilla and mix until combined. 
    creamed butter and sugar
  • Add oats flour, salt and baking soda. Stir just until combined. Then fold in butterscotch chips. Refrigerate dough at least 15 minutes.
    cookie dough with butterscotch chips in bowl
  • Use a medium cookie scoop and scoop onto the prepared baking sheets. Press extra chocolate chips on top if desired. Refrigerate dough balls on the pan for 15-20 minutes if your prefer a little thicker cookie. 
    oatmeal butterscotch dough balls on baking sheet
  • Bake for 10 minutes, or until the edges are just light golden brown (the centers should look a little soft). Take them out a little early for softer cookies and bake a little longer for crispier cookies. Let rest on pan for a few minutes and then transfer to a cooling rack to cool completely.
    oatmeal butterscotch cookies on baking sheet


To store: Store in an airtight container at room temp for up to 3 days.
Leftover dough: Form dough into balls and add to baking sheet. Place sheet in freezer until dough has hardened. Remove from freezer and add to freezer bag. Store in freezer until ready to bake, about 2-3 months.
Freezing: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature or heat in the microwave until warm.


Serving: 1cookie | Calories: 179kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 183mg | Potassium: 46mg | Fiber: 1g | Sugar: 16g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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