Why You’ll Love Oatmeal Butterscotch Cookies Recipe

These cookies are perfect if you love chewy texture and sweet butterscotch flavor. The combination of brown sugar and a little cornstarch creates a tender, moist bite, while chilling the dough helps them bake tall instead of flat. With every bite, you’ll get pockets of melty butterscotch that make these cookies extra satisfying.

Ingredients

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

all-purpose flour
cornstarch
baking soda
fine sea salt
ground cinnamon
unsalted butter, softened
light brown sugar, packed
granulated sugar
large egg
large egg yolk
vanilla extract
old-fashioned rolled oats
butterscotch chips
toasted pecans (optional)

Directions

Preheat your oven and line baking sheets with parchment.
In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
In a large bowl, beat the softened butter with brown sugar and granulated sugar until fluffy.
Beat in the egg, then the egg yolk, followed by the vanilla extract until smooth.
Add the dry ingredients on low speed and mix just until combined.
Fold in the oats, butterscotch chips, and pecans if using.
Scoop the dough into tall mounds (don’t flatten) and arrange them on the baking sheet. Press extra butterscotch chips into the tops if desired.
Cover and chill the dough for about 1 hour.
Bake until the edges are lightly golden and the centers look set (about 11–14 minutes).
Let cool on the baking sheet for about 10 minutes; they’ll finish setting as they cool.

Servings and timing

Prep time: about 20 minutes
Cook time: about 12 minutes
Total time: about 32 minutes
Yield: makes approximately 13 large cookies when using a 2‑tablespoon scoop.

Variations

Nut-free: Omit the toasted pecans or substitute with seeds.
Extra chocolate: Stir in some chocolate chips with the butterscotch chips for a dual-chip version.
Spiced up: Add a pinch of nutmeg or ginger with the cinnamon for a more aromatic cookie.
Smaller cookies: Use a smaller scoop and reduce baking time slightly for bite-sized treats.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For reheating, warm cookies briefly in the microwave (about 8–10 seconds) to revive a fresh-baked texture. Dough balls can be frozen before baking for up to 3 months; bake straight from frozen, adding 1–2 minutes to the baking time.

FAQs

What type of oats should I use?

Use old-fashioned rolled oats for the best chewy texture; quick oats will give a lighter texture.

Can I skip chilling the dough?

Chilling helps the cookies stay tall and chewy. Without chilling, they may spread more during baking.

Can I substitute the butterscotch chips?

Yes, you can mix in chocolate chips or peanut butter chips for a variation, though it changes the flavor profile.

Are these cookies crunchy or soft?

These cookies are soft and chewy with lightly golden edges.

Can I make the dough ahead of time?

Yes, dough can be made up to 48 hours ahead and refrigerated until ready to bake.

How do I make them gluten-free?

Use a 1:1 gluten-free flour blend and ensure the oats are certified gluten-free.

Can I add nuts?

Yes, toasted pecans are optional in this recipe and add a nice crunch.

How should I store leftover cookies?

Store in an airtight container at room temperature for up to 4 days.

Can I freeze the baked cookies?

Yes, baked cookies can be frozen for up to 3 months; thaw at room temperature before serving.

What if my cookies spread too much?

Ensure your butter is cool-soft (not too warm) and that you chill the dough before baking to help prevent excessive spreading.

Conclusion

These Oatmeal Butterscotch Cookies are a cozy, comforting treat with chewy texture and sweet butterscotch flavor in every bite. Whether you’re baking for guests or for everyday enjoyment, these cookies are sure to become a favorite in your recipe collection. With simple ingredients and easy steps, you’ll be delighted by how rewarding they are to make and share.

Oatmeal Butterscotch Cookies

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These oatmeal butterscotch cookies are chewy, buttery, and packed with sweet butterscotch chips. With a hearty texture from oats and a rich flavor, they’re a comforting treat perfect for any occasion.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 36 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the creamed mixture and mix until just combined.
Stir in oats and butterscotch chips until evenly distributed.
Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
Bake for 8–10 minutes or until edges are golden brown and centers are set.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Use old-fashioned oats for best texture; quick oats may make cookies less chewy.
Do not overbake—cookies may look slightly underdone when you take them out but will continue cooking on the baking sheet.
Store in an airtight container for up to 5 days or freeze for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg