GET FREE SHIPPING IN THE CONTINENTAL U.S. WITH $50 PURCHASE

RECENT BLOG POSTS

Best-Ever Oatmeal Butterscotch Cookies

12 DAYS OF CHRISTMAS


Christmas has come early. Now through December 12th, enjoy 25% off on many of your favorite items from the Living Well Shop. And enjoy free shipping on all orders over $50!

START SAVING NOW!

 

Love homemade cookies but don't always have time for baking? These oh-so-yummy oatmeal butterscotch cookies freeze beautifully and taste just as good straight out of the freezer as straight out of the oven!

Oatmeal butterscotch cookies have been my husband’s favorite for as long as we’ve been together, so over the years I’ve tweaked and refined this recipe until he finally declared this particular version the very best ever.  I’m not sure why it never occurred to me to share this recipe until now, but here you go!  Trust me, you will thank me later!

DIG DEEPER


Get a jump start on your week by downloading this great printable weekend prep cheat sheet!Get a jump start on your week by prepping on the weekend! Your family’s breakfasts, lunches, and dinners will be a breeze all week.

As a side note, I love being able to slip a little homemade goody into my kids’ lunch box, but I don’t always have time to bake every week.  Luckily these oh-so-yummy oatmeal butterscotch cookies freeze beautifully and taste just as good straight out of the freezer as they do straight out of the oven.  This generous recipe makes about 4 dozen cookies, which means–if you can keep from eating them all yourself–you’ll have enough to last at least a few weeks.

All the ingredients you need to make amazing butterscotch oatmeal cookies: flour, butter, cinnamon, eggs, sugar, oats, butterscotch chips and salt.

Here is what you need:

2 sticks butter, softened
1 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 1/4  cups old fashioned oats
1 bag of butterscotch chips

Combine the butter and sugar in your stand mixer.

Step 1: Preheat oven to 350 degrees; In a large bowl, beat butter and sugars until creamy.

Pour in the wet ingredients--eggs and vanilla and combine with the butter and sugar in your stand mixer.

Step 2: Add eggs and vanilla; beat well.

Combine the rest of the ingredients for these awesome oatmeal butterscotch cookies!

Step 3: Add combined flour, baking soda, cinnamon and salt; mix well.

Kids love to help with this easy butterscotch cookie recipe.

(My little kitchen helper!)

Add the butterscotch chips and oats: the two main ingredients in this oatmeal butterscotch cookie recipe.

Step 4: Add oats and chips; mix well.

Use an icecream scoop to get uniform cookies on a parchment sheet.

Step 5: Drop dough by rounded tablespoonfuls onto an un-greased cookie sheet.

Once baked, allow the cookies to cool on a wire rack.

Step 6: Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets;remove to wire rack. Cool completely, then freeze, if desired.

Love homemade cookies but don't always have time for baking? These oh-so-yummy oatmeal butterscotch cookies freeze beautifully and taste just as good straight out of the freezer as straight out of the oven!

BEST EVER OATMEAL BUTTERSCOTCH COOKIES

These oh-so-yummy cookies freeze beautifully, making them the perfect lunchbox treat!
Course Dessert
Cuisine American
Keyword Best Ever Oatmeal Butterscotch Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48 cookies

Ingredients

  • 2 sticks butter softened
  • 1 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt optional
  • 3 1/4 cups old fashioned oats
  • 1 bag butterscotch chips

Instructions

  1. Preheat oven to 350 degrees; In a large bowl, beat butter and sugars until creamy.

  2. Add eggs and vanilla; beat well.
  3. Add combined flour, baking soda, cinnamon and salt; mix well.
  4. Add oats and chips; mix well.
  5. Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet.
  6. Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets;remove to wire rack. Cool completely.

Recipe Notes

Preparation time: 5-7 minutes. Cooking time: 8-10 minute(s). Number of servings (yield): 48.

Love homemade cookies but don't always have time for baking? These oh-so-yummy oatmeal butterscotch cookies freeze beautifully and taste just as good straight out of the freezer as straight out of the oven!

 

*   *   *

What is your family’s favorite cookie recipe?

Love homemade cookies but don't always have time for baking?  These oh-so-yummy oatmeal butterscotch cookies freeze beautifully and taste just as good straight out of the freezer as straight out of the oven!


Oatmeal Butterscotch Cookies | DIY Oatmeal Cookie Recipes | Easy Yummy Cooki Recipe | Yummy Oatmeal Butterscotch Cookies | Oatmeal Scotchies

33 Comments

  1. September 22 at 05:59PM

    These are one of my favorite cookies too! Lately we’ve been using cookies for making s’mores….trying to squeeze just a bit more out of summer! I’ll bet these would make a great s’more:-)

  2. Heather
    September 29 at 06:38PM

    Made these today- loved them! I did follow the recipe exactly, and my cookies didn’t flatten out like yours. They stayed in little ball shapes. That’s okay, though; everyone thought they were delicious.

    • Anonymous
      May 21 at 11:32AM

      That usually happens when the batter/dough is too cool, say if the butter wasn’t softened or if the dough had been chilled.

  3. October 14 at 07:59PM

    I need this now! 🙂 Yum! I will definitely be making these this winter. thanks!

  4. Kendra
    November 9 at 01:17PM

    On my way to store to pick up eggs and Im making these this afternoon! Cant wait!! 🙂

  5. Angelica
    January 7 at 06:56PM

    I cannot say enough about this recipe. These were hands down the best cookies I have ever made and I make a lot of cookies! They are to die for. You wont be disappointed. Take them out when they still look just a tab undercooked for a soft chewy cookie.

  6. Anonymous
    March 12 at 11:24AM

    Have made these twice now in the last few weeks. New family favorite. I even made a half batch for me with gluten free AP flour. Awesome!

  7. March 8 at 04:06PM

    very similar to my favorite cookie….. I just add two secret ingredients that most people LOVE….. I’ll spill the beans once I’m in yoru EBA 🙂

    • July 24 at 10:02AM

      well my friend and i having a bakery sale. the things that we are putting out are candy bars , brownies , and oatmeal butterscotch cookies. then for are drinksare homemade starbucks.

  8. November 2 at 07:34PM

    I want to make these this weekend. How much butter is two sticks? We don’t get it by the stick in Canada.
    Thanks.

    • Ruth Soukup
      November 2 at 09:33PM

      Two sticks of butter is 1 cup. I hope you enjoy the cookies. They are our favorite! 🙂

  9. Katie Peet
    November 6 at 07:11PM

    Great recipe! This will be my 4th time I’ve made in the last 6 weeks!! I would have never believed they would taste just as good out of the freezer!! I like them a tad over-cooked so they are crispy!

  10. Cynthia
    December 26 at 07:57PM

    Amazing! We made another recipe we found on Pinterest but my husband and I agreed, this recipe was by far the best one so we’re saving this one for sure. We make everything up to the dough and we split the dough up in two batches so that I can add chocolate chips and he adds the butterscotch morsels to his. It’s a win-win! Thanks for sharing.

  11. Phyllis M
    April 11 at 10:45PM

    Way way too much sugar.

    • Ruth Soukup
      April 11 at 10:48PM

      You can always cut the brown sugar to 1/4 cup as well.

  12. Pat M
    September 6 at 02:38PM

    My cookies spread out to much and were very thin hard to get off the parchment paper with out falling apart, although I follow the rescipe

  13. Shawna
    October 6 at 04:58PM

    So I bought quick oats by mistake, am I able to use those instead of the old fashioned ones?

    • Ruth Soukup
      October 11 at 09:09PM

      The quick oats might just change the consistency of the cookies but should not change the taste too much.

  14. Anonymous
    October 15 at 10:06PM

    These didn’t work for me at all. They spread into one giant cookie and stuck to the cookie sheet.

  15. Jessica
    November 22 at 11:41PM

    Was super excited to make these. Finished them up tonight and I’m so disappointed. They taste great however, they’re still kind of raw, but the bottoms are too dark for my liking. There is no way I’m serving anyone cookies that aren’t up to par, and I’, so sad about the fact that these just didn’t work. Too much oats and the dough around the oats (and in the middle) is still too undercooked

  16. Helen
    December 9 at 02:10PM

    I am a notoriously terrible cookie maker and these cookies worked out great for me. I halved the recipe and I got perfect tasty cookies. Just the right amount of softness for my family. Thanks!

  17. Emma
    February 24 at 10:20PM

    I just made these and used a larger icecream scoop on two trays for the whole batch and when I checked them they had all run together! Beware. But I bet they’ll taste great.

  18. ALISHA
    September 14 at 03:11PM

    If freezing do you let the cookies come to room temp before baking?

  19. Rosanna
    October 27 at 12:28PM

    I made these cookies today and they turned out great!!! Thank you for an awesome recipe.

Leave a Comment

COMMENT