Name: Oatmeal Butterscotch Cookies
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: Cinnamon Apples:; 2½ cups Granny Smith apples, chopped (2–3 apples); 1 tablespoon lemon juice; 2 teaspoons cinnamon; Bread:; ½ cup salted butter, softened; ¾ cup white granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; ½ teaspoon salt; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ cup buttermilk; ¼ cup brown sugar; 1 teaspoon cinnamon; ¾ cup chopped walnuts (optional); Glaze:; ½ cup powdered sugar; 1 tablespoon whole milk or cream

These Oatmeal Butterscotch Cookies are soft, chewy, and packed with rich, caramel-like butterscotch flavor. With hearty oats for texture and warm sweetness in every bite, they’re the perfect nostalgic cookie — quick to make and impossible to resist.

Why You’ll Love This Recipe

If you love classic oatmeal cookies but want something with a twist, these butterscotch-packed treats are your new favorite. The oats give them a chewy texture, while butterscotch chips melt into gooey pockets of sweetness. They’re incredibly easy to make with simple pantry ingredients, and they bake up beautifully every time. Perfect for lunchboxes, afternoon snacks, or a quick dessert when you’re short on time.

Oatmeal Butterscotch Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅓ cup salted butter, room temperature
⅓ cup packed light brown sugar
¼ cup granulated white sugar
1 large egg
¾ cup all-purpose flour (spooned and leveled)
¼ teaspoon baking soda
1 cup old-fashioned oats
1 cup butterscotch chips

Directions

Preheat your oven to 350°F. Line two large baking sheets with parchment paper or lightly grease them with cooking spray.
In a large mixing bowl, cream together the butter, brown sugar, and white sugar using a hand or stand mixer until light and fluffy.
Beat in the egg until well incorporated. Note: the mixture may look slightly separated — that’s okay.
Add the flour and baking soda. Mix until just combined, being careful not to overmix.
Fold in the oats and butterscotch chips until evenly distributed throughout the dough.
Using a 1½ tablespoon cookie scoop, portion out the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 9–13 minutes, or until the edges are golden brown and the centers are just set.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Add Nuts: Mix in ½ cup chopped pecans or walnuts for extra crunch.
Spice It Up: Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
Make Them Giant: Use a larger scoop and add 2–3 minutes to the baking time for bakery-style cookies.
Dairy-Free Option: Use plant-based butter and dairy-free butterscotch chips.
Add Coconut: Mix in ¼ cup shredded coconut for added texture and sweetness.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To keep them soft, place a slice of bread in the container.
For longer storage, freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature.
To reheat, microwave for 10–15 seconds for that fresh-from-the-oven warmth.

FAQs

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

Yes, but the texture will be slightly softer. Old-fashioned oats provide more chew.

Can I freeze the cookie dough?

Absolutely. Scoop into portions and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

Are butterscotch chips the same as caramel chips?

No, they have different flavor profiles. Butterscotch chips have a more distinct brown sugar and butter flavor, which pairs well with oats.

Can I double the recipe?

Yes, simply double all ingredients and use multiple baking sheets or bake in batches.

Why are my cookies spreading too much?

Ensure your butter isn’t too soft and don’t overmix the dough. You can chill the dough for 20 minutes before baking to prevent excess spreading.

Can I use unsalted butter?

Yes, just add an extra pinch (about 1/8 teaspoon) of salt to balance the sweetness.

How do I know when they’re done?

The edges should be golden brown and the centers just set — they’ll continue to firm up as they cool.

Are these cookies soft or crunchy?

They’re soft and chewy with slightly crisp edges.

Can I use dark brown sugar?

Yes, for an even richer flavor. It will add more moisture and deeper caramel notes.

What can I substitute for butterscotch chips?

White chocolate, peanut butter chips, or chocolate chips all work well as alternatives.

Conclusion

These Oatmeal Butterscotch Cookies are chewy, buttery, and irresistibly sweet with the rich flavor of butterscotch in every bite. Easy to make and quick to bake, they’re the perfect go-to cookie for any occasion. Whether you’re baking for a crowd or just treating yourself, this simple recipe delivers big flavor with minimal effort.