Oatmeal Butterscotch Chocolate Chip Cookies
These Oatmeal Butterscotch Chocolate Chip Cookies are delicious. Buttons of butterscotch make each bite pop with flavor!
I think butterscotch might be my baby step into fall. I’ve resisted diving headfirst into pumpkin in all the things as I hang onto the last vestiges of summer, but these oatmeal butterscotch chocolate chip cookies are getting me there. One cookie at a time.
It’s not like it takes rocket science to add butterscotch chips to an oatmeal chocolate chip cookie recipe, but this slightly tweaked version of a favorite classic recipe has the sweetness dialed back just a little, swapping out the light brown sugar in favor of richer dark brown sugar (and a few other changes here and there), all of which allow those buttons of butterscotch to pop with flavor.
Butterscotch tends to be polarizing. Are you a fan?
There are certain instances where butterscotch just isn’t necessary (get ’em out of my hot chocolate and far, far away from my pasta) but in oatmeal chocolate chip cookies? Bring on the butterscotch.
One Year Ago: Sweet Paprika Skillet Chicken
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Chocolate Chip Oatmeal Butterscotch Cookies
- 1 cup (227 g) salted butter, softened to room temperature
- ¾ cup (159 g) lightly packed dark brown sugar
- ¾ cup (159 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 ¾ cups (249 g) all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 3 cups (300 g) oats (see note)
- 1 cup (170 g) semisweet, milk or bittersweet chocolate chips
- 1 cup (170 g) butterscotch chips
- Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment or split liners (or lightly grease with cooking spray).
- In a large bowl with a handheld mixer or in the bowl of an electric stand mixer, cream together the butter, brown sugar and granulated sugar. Add the eggs and vanilla and beat until light and fluffy, a minute or so. Add the flour, salt, baking soda, and oats. Mix until just combined. Stir in the chocolate and butterscotch chips.
- Scoop out the cookie dough into heaping tablespoonfuls (I use about two tablespoons per cookie using my #40 scoop; see more info here) onto the prepared baking sheets, spacing a couple inches apart. Bake at 350 degrees for 10-12 minutes until set but not overbaked.
Recipe Source: from Mel’s Kitchen Cafe (based on this Classic Oatmeal Chocolate Chip Cookie Recipe)
41 Comments on “Oatmeal Butterscotch Chocolate Chip Cookies”
These are one of my favorites! I’ve made them dozens of times!
This is a great and simple to make recipe. Used my mixer so it was super easy to get everything together. I did substitute a monkfruit sweetener for the white sugar and added walnuts. Otherwise followed the recipe and it came out delicious. Will definitely make these again!
I scooped out the dough into balls and baked some of them right away, then stashed the rest in the freezer for freshly baked cookie anytime. Otherwise, I followed the recipe as written. Delicious!
My FAVORITE cookies ever. I add peanut butter or coconut sometimes for a change up but these can’t be beat!
Another tasty cookie recipe Mel!! I haven’t baked any cookies with butterscotch chips in a loooong time! The only reason I ever have butterscotch chips is for scotcheroos .
The recipe turned out perfect. Next time i would probably use less butterscotch chips and possibly less sugar as i thought they were a little sweet. I used some of the batter for just chocolate chip cookies! Great recipe!
Very delicious ! Will double recipe next time !
Can’t get enough of these lately! I’ve made them several times in the last month. Yummy, addicting and freeze well!
We call these conference cookies! Every time you listen to a conference talk you get a cookie…and these are my favorite! Your timing on posting them is perfect.
I’ve always loved this recipe of yours. And yesterday, I was reminded once again how much I love it. Thanks for all the winning recipes, Mel!
Thanks, Jaci. 🙂
I made these cookies today and they are just divine! The only change was I added all butterscotch chips. I had never used butterscotch chips before. I bought the Guittard brand, and they were really good. The cookies were just perfect, a little sandy, crumbly, chewy. I can’t describe it, but I loved the texture. I pressed them down a bit before I baked them as the dough was really heavy and thick. It worked perfectly and they looked and tasted amazing!!!
Made these twice and both times the cookies came out puffy. I used the scale both times as welll. I think I’m not creaming the butter and sugar long enough or my butter is not a room temperature. Despite them not turning out flat lol they are delicious and will continue to make them. I’ve been making a lot of ur recipes and all of the ones I’ve tried are so yummy. Thank you
Hi Mel, for this recipe I used a scale. Was that right or wrong?
Thanks as always for your reply!
That’s totally fine to use a scale if the weights are given! That’s what I use. 🙂 Did the cookies work out?
Well I will have to try them again. I am pretty sure I weighed the flour correctly, and if it wasn’t the butter, I am not sure where I went wrong! I will let you know. I really wanted to make these for the hubby!
Hey Lori – try cutting the flour back by about 1/4 to 1/3 cup. That way you don’t have to troubleshoot your butter anymore. That should definitely help the cookies flatten a bit more.
Hi Mel! Happy New Year to you and your beautiful family!
Question, since I measured all of the ingredients, I am assuming the butter is the culprit as to why my cookies didn’t spread and were puffy. Right? I don’t think I left it out long enough (I just finished reading your first cookie experiment). I know this can vary on many factors, but approximately how long do you leave your butter out? I also made another recipe and the same thing happened!
How long do you cream the butter and sugar for?
Hey Lori – did you measure the ingredients in cups or weigh them on a scale? Seems to me as though the cookie dough may have been overfloured – that’s often why a cookie will stay puffy. But as for the butter question, my butter is soft enough to press so that it has “give” to it but not so soft your finger slides right through. I usually cream the butter and sugar for a minute or two.
I have butterscotch chips and dark chocolate chips at home. Do you think the dark chocolate would be good in these cookies? Or is it important to use semisweet, milk or bittersweet chocolate chips?
The dark would be fine – that’s basically what bittersweet is. 🙂
Thank you, Mel! These turned out absolutely fantastic. My husband told me I’m an “excellent cookie maker” after eating these, and he doesn’t hand out compliments like that lightly. My coworkers enjoyed them, too. Thanks!
My dad can’t eat chocolate (poor dad) so my step mom makes him cookies with butterscotch chips in them. Now I love them, and these sounds awesome with both types of chips! I think they are a great introduction to fall.
I don’t know if it’s just the devices that I’m using, but I just tried emailing you a recipe using your contact page and it kept coming up with an error, saying that it failed.
Made these on Saturday with my very happy two year-old helper; her grandad had seven and would have eaten more had I not put half of them sraight into thr freezer!
Thank you for another easy and delicious recipe!
And I do the dame with the quick oats and regular oats in my recipes. Even no bake cookies. I like the texture.
I made these on Friday for dessert. They were really good and everyone enjoyed them. For me the sign of a good cookie is are they still soft and chewy the day after you made them. These were just as good if not better on Saturday and they were gone by evening. Thank you for another great recipe!
I’ve made butterscotch oatmeal cookies for years and they are a family favorite. The butterscotch kind of carmelizes and and the cookies are a tad crunchy. Everyone loves them. They are kind of like oatmeal candy.
Thanks for the tip about mixing oatmeals. I can’t wait to try adding chocolate! Yum!
I need these today! Thanks! You always save me!
What a perfect baby step into fall! We actually have cool weather this weekend, so I am ready to make the swan dive!
I have a pretty big love/hate relationship with buttercoth but these look and sound super delicious! I’m going to have to try them out! I know my husband will love them!
Not a fan of butterscotch! Maybe these would change my mind? Also, butterscotch in pasta??????!!!!!
We love butterscotch chips in cookies! Thanks for a new cookie to try!
Love butterscotch and pumpkin, make a cookie with both of those next Mel 🙂 These look wonderful! I am sooooo ready for fall after the horrible hot summer we have had. Bring it on! Maybe making these will get it here sooner. I’ll try.
I love butterscotch! These look so delicious, Mel!
These are a family favorite! 1/3 – 1/2 c. chopped pecans added to the mix sends it over the top. Thanks for all your great recipes, Mel.
You had me at Oatmeal, but you double had me at Butterscotch! I’m heading to the store right now to buy butterscotch chips! 🙂
I’ve always loved butterscotch but have been frustrated that the chips I was using have partially hydrogenated oil. Have you found any without it?
Hi Andrea – I agree that butterscotch chips can be a little iffy when it comes to ingredients. Do you have Guittard brand in your area? They’re my favorite but I’ll confess that I’m not sure if they have hydrogenated oil in them or not.
I’ll have to order them, but they don’t have hydrogenated oil. Thanks for the tip!
I love oatmeal cookies so I can hardly wait to try these. Is the butter softening link missing from the note for the first ingredient?
Thanks for the heads up, Donna!