Soft, chewy, and filled with rich buttery flavor, these oatmeal butterscotch chip cookies are a true classic! Adapted from a tried & true bakery recipe, this recipe makes 18 medium cookies that are crisp on the edges and soft in the center.
Welcome back to week 7 of my Lynn's Desserts series, where I share tried & true bakery recipes adapted for home bakers! This week features Oatmeal Butterscotch Chip Cookies, a true cookie classic.
Everything you need to know is in the title: Oatmeal butterscotch cookies are filled with rich, buttery flavor thanks to butterscotch chips, and of course, they also have rolled oats to add structure and texture.
Make these cookies your own by adding chocolate chips, raisins, or any other classic oatmeal cookie add-in.
Recipes features
- Quick & simple: The cookie dough doesn't require chilling!
- Small batch: All of the cookies from my Lynn's Desserts series yield 12-18 medium cookies. The cookie dough can easily be doubled to make larger batches.
- Soft & chewy: That classic oatmeal cookie texture. Soft, chewy, buttery, and sweetened with a mix of granulated sugar and brown sugar.
- Versatile: This is a great oatmeal cookie base. It also works for oatmeal chocolate chip cookies or oatmeal raisin cookies.
Ingredient notes
- Butterscotch chips: These add rich, buttery flavor. I typically use Nestle-Tollhouse because that's what is available at my store, but any variety works.
- All-purpose flour: Spoon and level the flour into the cup or use a kitchen scale to measure out the flour. Trust me, it's worth it!
- Rolled oats: Also called old-fashioned oats. I don't recommend instant or minute oats because they result in a different cookie texture.
- Butter: Choose unsalted butter. If you only have salted butter, I recommend decreasing the added table salt to ¼ teaspoon.
The full ingredients list is down in the recipe card.
Top tips
- Use room temperature butter. I typically put butter out for at least an hour before baking. I like to slice the butter after removing it from the fridge, because more surface area means the butter softens more quickly.
- Use a kitchen scale. All of my dessert recipes for this series have gram weights included. Using gram weights decreases room for error significantly.
- Remove the cookies from the oven when they are golden around the edges but still appear undercooked in the center. The cookies will be a little puffy, but will deflate after removing from the oven. Remove cookies from the oven before they are completely done is how you get soft, chewy cookies instead of dry, crumbly ones.
- I use a 1-ounce cookie scoop to scoop out cookies. If you don't have a cookie scoop, just measure a heaping tablespoon of cookie dough, as 1-ounce is equivalent to 2 tablespoons.
- This recipe yields 18 medium (3-inch) cookies. You can make the cookies bigger or smaller based on your preferences, just adjust the bake time accordingly.
FAQ
Sure! I recommend keeping the total amount of add-ins to ½ cup or the structure of the cookies will change.
I haven't tested this recipe with gluten-free flour, however I typically recommend using a 1:1 gluten-free flour like Bob's Red Mill. Flours like this usually work as a direct swap.
Oatmeal cookie dough freezes well. The cookies and cookie dough freeze well. I recommend portioning out the cookie dough before freezing, but an entire batch can be frozen and thawed overnight in the fridge.
More delicious cookie recipes
I also have an oatmeal chocolate chip cookie that has a softer texture and isn't part of this dessert series. I recommend checking it out if you're looking for a different type of oatmeal cookie!
This recipe is part of my Lynn's Dessert series, which features classic bakery recipes that have been made hundreds of times. If you enjoy this recipe, make sure to check out one of the many other desserts in the series or leave a comment below to let us know what you think.
Recipe
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Oatmeal Butterscotch Chip Cookies
Equipment
- kitchen scale optional but recommended
Ingredients
- ½ cup (1 stick) unsalted butter softened at room temp
- 6 tablespoons granulated sugar ¼ cup + 2 tablespoons
- 6 tablespoons light brown sugar ¼ cup + 2 tablespoons
- 1 large egg
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ cup old-fashioned oats AKA rolled oats
- ½ cup butterscotch chips
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper (optional).
- In a mixing bowl, use a hand mixer on low speed to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 1 minute.
- Mix in the egg until well combined, about 30 seconds.
- Stir in the flour, baking powder, baking soda, and salt. Mix until just combined. Stir in the oatmeal and butterscotch chips.
- Portion out 1-ounce (2 tablespoons) cookie dough balls onto the cookie sheet. Leave 3 inches between cookie dough pieces. Bake in batches, as needed.
- Bake on the middle oven rack at 350F for 9-11 minutes, until the edges of the cookies are golden and set. The cookies will be slightly puffy and the center will still appear slightly underdone. They will deflate and continue baking after removing from the oven.
- After the cookies are set, transfer to a cooling rack. Enjoy!
Notes
- I recommend using a kitchen scale to measure out gram weights. All of my Lynn's Desserts recipes use gram weights. Click "metric" under the ingredients section to switch to gram weights.
- The base of these cookies is versatile. You can use chocolate chips, raisins, etc. I recommend keeping the add-ins to no more than ½ cup to maintain the cookie structure.
- The cookies and cookie dough freeze well. I recommend portioning out the cookie dough before freezing, but an entire batch can be frozen and thawed overnight in the fridge.
- I use a 1-ounce cookie scoop to portion out the cookies, which is 2 tablespoons.
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