Oatmeal cookies will never be the same! These delicious Oatmeal Butterscotch Cookies take ordinary oatmeal cookies to a whole new level with the addition of butterscotch chips. It’s honestly like a match made in heaven! These cookies are slightly crispy on the edges, soft and chewy on the inside and comes together with just a few ingredients. So let me introduce you to your new favorite cookie!
No, but seriously, these beautiful golden brown oatmeal butterscotch cookies are super yummy and slightly addicting. My daughter immediately grabs 2 or 3 as soon as they come out of the oven. They're perfect during the holidays or anytime of the year when you’re in the mood for a sweet, homemade cookie treat!
Ingredients You'll Need
- Old Fashioned Rolled Oats: Oats now come in a variety of sizes and types, but just grab the regular old fashioned rolled oats for this cookie recipe.
- Butterscotch Chips: The star of the recipe! Butterscotch chips are smooth with a subtle sweetness and they're the perfect compliment to oatmeal cookies.
- All Purpose Flour: Flour provides the structure for the cookies.
- Salt: Brings out the flavor of the cookies and helps balance the sweetness.
- Baking Soda: To help the cookies rise.
- Softened Butter: I suggest taking the butter out of the refrigerator and placing it on the counter 1-2 hours before you plan to make the cookies, so the butter is softened to room temperature. The total time that it will take will depend on the temperature of your kitchen. Just DON'T melt the butter in the microwave. It will definitely affect your cookie texture and cause your cookies to overspread.
- White and Brown Sugar: The combination of both white and brown sugar adds a wonderful flavor combination to the cookie.
- Egg: To help bind the ingredients together.
- Vanilla Extract: Vanilla extract for a little extra sweetness and flavor.
- Pecans: Chopped pecans give these cookies great flavor and texture. Honestly they’re a must have for me. But if you have a nut allergy you can totally leave them out.
*Another note about softened butter: When softening the butter, check the butter at 1 hour then again every 15-30 minutes to see if it is slightly soft to the touch. One way to soften butter quickly, if you’re short on time, is to place the butter standing straight up on a plate. Add boiling hot water to a tall glass cup, then pour the water out and place the glass over top of the butter to cover it. Allow it to sit for 10 minutes. You should have nice softened butter when you remove the glass cup. You may need to flip the butter over and recover quickly with the glass halfway through the process.
How To Make Oatmeal Butterscotch Cookies
Full instructions and measurements are included in the recipe below, but here’s a quick overview:
Step One: Combine the softened butter, white sugar, and brown sugar with a hand mixer in a large mixing bowl. Once butter and sugars are thoroughly combined, add the egg and vanilla extract. Continue blending until smooth.
Step Two: In a separate bowl whisk together flour, baking soda, and salt. Add the rolled oats to the flour and stir. Pour the flour mixture into the butter sugar mixture. Blend the ingredients together with the hand mixer on the lowest setting just until barely combined.
Step Three: Add the butterscotch chips and chopped pecans to the bowl. Stir into the batter with a large wooden spoon or spatula and fold into mixture until just combined. Do not over mix.
Step Four: Scoop batter out with a cookie scoop onto a parchment lined cookie sheet making sure each cookie is spaced 1-2 inches apart. Bake in the oven until golden brown and enjoy!
More Sweet Dessert Recipes
- Magic Cookie Bars (aka Hello Dolly Bars)
- Easy Peach Crisp
- Blackberry Crisp
- Brown Butter Sweet Potato Pie
Oatmeal Butterscotch Cookies
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 10 tablespoon salted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 ½ cup Old fashioned rolled oats
- ½ cup butterscotch chips
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F.
- Add softened butter, white sugar, and brown sugar to a large mixing bowl. Blend butter and sugar together with a hand mixer until thoroughly combined.
- Next add egg and vanilla extract. Blend with the hand mixer until combined and smooth.
- In a separate bowl whisk together flour, salt, and baking soda. Then add the rolled oats to the flour and stir until combined.
- Add the flour and oats mixture to the butter and sugar bowl. Blend with the hand mixer on the lowest setting until oats and flour are just combined. Do not over mix.
- Now add the butterscotch chips and chopped pecans to the cookie batter and fold together with a large wooden spoon or spatula until just combined. Do not over mix.
- Scoop the batter out with a medium cookie scoop onto a parchment lined cookie sheet making sure each cookie is spaced 1-2 inches apart. You will either need 2 cookies sheets or will need to bake one batch at a time. While the first batch is baking, place the rest of the batter in the refrigerator.
- Bake in the oven for 12-14 minutes or until light golden brown. Be sure to remove cookies promptly from the oven. If cookies still seem too soft in the center, don't worry, they will continue to set once they are out of the oven and resting. If possible, transfer cookies to a cookie rack to cool. Enjoy!
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