Chewy Butterscotch Oatmeal Cookie Recipe

Diane Hoffmaster
by Diane Hoffmaster
36 cookies
25 min

Spring break was rather chaotic in my house and I'm glad things are getting back to normal. I decided to celebrate normal by making my family this chewy butterscotch oatmeal cookie recipe. One kid went to Florida with friends for the week and the other one was in Germany for 10 days with his AP German class. I am thrilled to have them back home and what better way to spoil them than with homemade oatmeal cookies, right? They are so sweet and chewy you can't just eat one of them! And oatmeal is totally healthy, right? While these cookies aren't as good for you as my overnight oats, I like to think they are a tad bit healthier than other types of cookies!

Easy Butterscotch Oatmeal Cookie Recipe

Tips for making chewy oatmeal cookies

Okay, so... you want chewy oatmeal cookies, right? Well, there are a few secrets you need to know before you get started. Of course, this oatmeal cookie recipe requires real butter. There is no substitute for that at all! You also need to use whole, rolled oats. Do no use the quick cooking kind. This chewy butterscotch oatmeal cookie recipe gets it's texture from the large, chewy oats in it.

Want more cookie recipes? Try some of these:

Easy Peppermint Sugar Cookie: Plenty of peppermint flavor and dipped in white chocolate.

Honey Macaroons: An old-fashioned Christmas cookie topped with a festive red cherry.

Homemade Oatmeal Cookies with Butterscotch Chips

Chewy Butterscotch Oatmeal Cookie Recipe

This chewy butterscotch oatmeal cookie recipe will be a big hit with the family and they are incredibly easy to make! In order to get really chewy oatmeal cookies, don't take your eyes off them as they start to brown!

Chewy Butterscotch Oatmeal Cookie Recipe
Recipe details
  • 36  cookies
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • ¾ cup butter, softened
  • ½ cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 ⅔ cups (approximately 11 oz) butterscotch chips

In a large mixing bowl, cream butter with both white and brown sugars.
Add vanilla and eggs and beat 3 to 4 minutes until smooth and creamy.
In a large bowl, combine flour, oats, baking soda, and salt. Mix gently.
Gradually stir the dry ingredients into the wet ingredients until combined.
Slowly stir in the butterscotch chips
Drop dough onto greased cookie sheet (approximately 2 TBSP each, about 2 inches apart)
Bake in an oven preheated to 350 degrees for approximately 9 to 11 minutes. Keep your eye on them! Once they are JUST starting to brown, remove the pan from the oven.
Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.
Diane Hoffmaster
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