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5 from 14 votes

Oatmeal Butterscotch Cookies

An oatmeal butterscotch cookie recipe that is quick and easy to make. It uses melted butter so the dough is a cinch to throw together as well. You can make them with just a whisk and a mixing bowl.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 48 cookies (or 20-22 large)
Calories: 123kcal


  • 2 cups (240 g) all purpose flour *spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
  • 1 cup (213 g) packed light brown sugar
  • 1/2 cup (100 g) granulated white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (200 g) old-fashioned oats
  • 2 cups (340 g) butterscotch chips


  • Prep oven and pans. Position a rack in the center of your oven, and pre-heat your oven to 350°F (177°C). Line a baking sheet with parchment paper (or silicone baking mat, or grease with cooking spray).
  • Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, salt, and cinnamon. Set aside.
  • Combine wet and dry ingredients. In a second mixing bowl whisk together your melted butter and sugars until evenly combined, about 1-2 minutes. Add in your eggs and vanilla. Whisk to combine.
  • Combine wet and dry mixtures.. Add in your dry ingredients, and stir with a spatula or wooden spoon to combine. Be careful to not overmix.
  • Add oats and mix-ins. With a wooden spoon or spatula, stir in your oats, butterscotch chips until evenly mixed throughout.
  • Scoop and bake. Use a 1-inch (small) cookie scoop (or about 1 1/2 tablespoonfuls) scoop 12 cookies and place about 2 inches apart onto a cookie sheet. Bake on the middle rack in the preheated 350°F for 10-12 minutes for until edges are set and golden brown and middles still look slightly soft, and puffy but dry.
  • Cool cookies. Remove baking sheets from the oven and allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.


  • Storage: Store these cookies, covered at room temperature, for up to a week. Any longer and I would freeze them.
  • Freeze: Scoop the cookies onto a cookie sheet, and freeze solid, about 1 hour, then place into a sealable plastic bag and freeze for up to 3 months. You can bake frozen, without thawing, but add on a few extra minutes of baking time. Or to freeze baked cookies for up to 3 months too.  Allow the cookies to cool completely before freezing in a sealable bag. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life. 
  • Butter: If using salted butter, use only 1/2 teaspoon salt. 
  •  Larger cookies: Using a large scoop (or a 1/4 cup), scoop your cookies on to a parchment paper lined cookie sheet and flatten with your hand until about 1/2-inch thickness. Space about 2-3 inches apart. Place 6-8 cookies on one sheet. Bake for about 15-18 minutes until edges are set and golden brown and tops are dry but puffy.
  • Vanilla: Pure vanilla extract is best for flavor, but imitation vanilla extract will also work.
  • Oats: You can use either old-fashioned oats or quick oats, but I prefer the texture of old-fashioned.



Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 80mg | Potassium: 40mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg