These Oatmeal Butterscotch Chocolate Chip Cookies combine chewy oats with rich chocolate and caramelized butterscotch for a cookie that's perfectly balanced in sweetness and texture. Made with classic pantry ingredients and easy steps, these cookies bring a comforting twist to traditional oatmeal treats.
If you're craving a sweet and chewy treat, this oatmeal butterscotch cookie recipe is just what you need. Whether you're baking for a family gathering or holiday baking or just want a cozy homemade dessert, this recipe for butterscotch oatmeal cookies will quickly become a favorite.The warm, nutty oatmeal pairs perfectly with the sweet, buttery butterscotch and the rich, dark chocolate.You should definitely try this combination—I'm sure you'll love it!
Are you looking for a single-serving oatmeal recipe? Try my 2-Minute Oatmeal Mug Cake—you’ll be amazed! Banana Blackberry Oatmeal Muffins are perfect for breakfast or a quick snack!
Looking for holiday desserts? Try these Christmas Cake Pops, Andes Mint Chocolate Brownies and Dark Chocolate Almond Fudge
Jump to:
- Why You’ll Love These chocolate chip and butterscotch cookies
- What Makes Oatmeal Butterscotch Chocolate Chip Cookies So Special?
- Ingredients for Butterscotch Chocolate Chip Oatmeal Cookies
- Preparing Your Oatmeal Cookies with Butterscotch and Chocolate Chips
- Instructions
- Substitutions
- Variations
- Equipment
- How to Store Your Leftover Chewy and Easy Oatmeal Butterscotch Cookies
- Top Tip
- FAQ
- Related
- Pairing
- Butterscotch Chocolate Chip Oatmeal Cookies
Why You’ll Love These chocolate chip and butterscotch cookies
Oatmeal Butterscotch Chocolate Chip Cookies are a delightful treat, offering the perfect blend of flavors and textures. Very simple and easy to make recipe! Here’s why they’re a must-try:
1. Easy to Make: This recipe is simple and straightforward, perfect for everyone—from experienced bakers to beginners with no baking experience.
2. Versatile: These cookies are delicious on their own or paired with a glass of milk. They’re a fantastic addition to cookie platters, gift baskets, or holiday treats like Christmas goodies or office potluck desserts.
3. Perfect Texture: You’ll love the chewy texture! With crispy edges and a slightly soft center, these cookies may look underbaked in the middle but cool to the perfect consistency.
4. Amazing Flavor Combination: The blend of oatmeal, butterscotch chips, and chocolate chips creates a flavor and texture experience that’s truly irresistible.
Overall, Oatmeal Butterscotch Chocolate Chip Cookies are a delicious, satisfying treat that’s sure to be a hit with everyone!
What Makes Oatmeal Butterscotch Chocolate Chip Cookies So Special?
Cookies, especially chocolate chip cookies, are always a treat. So, what sets these chewy oatmeal butterscotch cookies apart from the crowd? It’s the butterscotch, a unique blend of brown sugar, molasses, and salt to enhance and balance the sweetness, that ultimately makes these soft cookies irresistible, especially when they are warm and fresh from the oven.
They are chewy morsels of perfection with a gratifying intricate flavor. Consider butterscotch and oatmeal together a match made in heaven. Combining oatmeal and butterscotch is the cookie equivalent of a Cleopatra-Marc Anthony romance. It’s love at first bite.
These unique Butterscotch Chocolate Chip Oatmeal Cookies are ideal for holiday baking and turn into a surprise treat for your guests. Their complexity makes them a welcome cookie recipe for holidays that people can look forward to each year.
Ingredients for Butterscotch Chocolate Chip Oatmeal Cookies
- Flour: The main ingredient that provides structure to the cookies.
- Baking Soda: Helps the cookies rise slightly for a light texture.
- Salt: Enhances the flavors; a dash of salt is essential in desserts.
- Cinnamon and nutmeg: For a warm, spiced twist in cookies.
- Butter: Use softened butter for the ideal texture in baking.
- Sugars: This recipe calls for both brown sugar and granulated sugar for depth of flavor and the perfect chewy-crisp balance.
- Eggs: Requires 1 whole egg and an extra egg yolk for richness and softness.
- Vanilla Extract: Adds a warm, aromatic flavor that enhances the cookies.
- Oats: Use old-fashioned whole grain rolled oats to achieve a chewy texture.
- Butterscotch Morsels: For a sweet, caramel-like flavor that pairs beautifully with the oats.
- Chocolate Chips: Dark chocolate chips add a rich contrast to the sweetness—highly recommended!
See recipe card for quantities.
Preparing Your Oatmeal Cookies with Butterscotch and Chocolate Chips
If you're in the mood for something extra indulgent, try butterscotch chocolate cookies, where butterscotch and chocolate flavors shine together in a soft, chewy cookie.
Despite their deliciousness, these copies are surprisingly easy to prepare. No muss no fuss with incredible results. Your main ingredients will be unsalted butter, eggs, flour, brown and white sugar, semi-sweet chocolate chips, and, of course, butterscotch chips. The addition of salt is very important to counterbalance the caramel-like sweetness of the butterscotch.
Measure your flour carefully. Use a level cupful, no more no less.
Combining your butter and sugar (called creaming) is best done with a hand mixer to achieve a good paste.
As mentioned, salt is a critical component for achieving the best balance between sweetness and savoriness. Use good sea salt if possible as it has a milder taste than regular salt.
Feel free to use either light brown sugar or dark brown sugar, depending on your taste preference. Dark brown sugar will add a special richness to your easy butterscotch cookies and make them chewier.
Don’t overbake your scotchies – as fans refer to these delectable treats. They will continue to cook for a bit after you remove them from the oven.
Get creative. If you love nuts, add half a cup of chopped walnuts or pecans.
The type of oats you use matters. Use old-fashioned rolled oats and skip the quick-cook oats. The quick-cook kind absorbs too much liquid and will keep your oatmeal butterscotch chocolate chip cookies flat.
The best chocolate chips for your cookies are semi-sweet, as they work best with the caramel flavor of the butterscotch and the salt. It will create the best possible blend of sweetness, so be prepared to have people fight over them.
Everyone loves a bargain but avoid cheaper or store-brand butterscotch chips, as they don’t always melt as well as the better brands. Be picky and go for the high-quality butterscotch. You’ll be glad you did.
You will find that cinnamon and nutmeg add just the right flavors to the scotchies.
One point to remember, no matter which variation you choose, these butterscotch and oatmeal cookies are easy to make and packed with flavor. Whether you're baking for a holiday, a potluck, or just because you love homemade cookies, this oatmeal butterscotch cookie recipe will satisfy your sweet tooth and become a go-to dessert in your kitchen!
Instructions
If you’re a fan of chocolate, these oatmeal chocolate chip butterscotch cookies offer the best of both worlds—sweet, buttery butterscotch blended with smooth chocolate for a decadent bite every time. Follow the step by step instructions to create this amaizng recipe!
- Step 1: Combine the ingredients; flour, baking soda, salt, cinnamon and nutmeg in a bowl.
- Step 2: In another bowl combine brown sugar, white suagr and soften butter.
- Step 3: Beat until light and fluffy and then add the egg, egg yolk and vanilla.
- Step 4: Fold the flour mixture into the wet ingredients until just combined.
- Step 5: Add oats, chocolate chips and butterscotch chips.
- Step 6: Gently fold in the chocolate chips and oats with the spatula.
- Step 7: Scoop 2 tablespoons of dough onto the baking tray and bake.
- Step 8: Let the cookies cool on cooling rack.
Serve warm with a glass of milk for a cozy treat!
Hint: For extra chewy oatmeal cookies, chill the prepared cookie dough for at least 30 minutes before baking.
Substitutions
Here are some substitutions for ingredients in Butterscotch and chocolate chip cookies:
- Rolled Oats: The recipe calls for old-fashioned rolled oats, you can use quick oats instead, though they may result in a softer texture.
- Flour: All-purpose flour can be replaced by 1:1 gluten-free baking blend for gluten-free version of cookies.
- For a dairy-free option, replace butter with an equal amount of coconut oil, adding a hint of coconut flavor, or use vegan butter as a 1:1 substitute. To reduce fat, substitute half the butter with applesauce, though the cookies will be softer and chewier.
- Butter scotch chips can be replaced by caramel chips and dark chocolate chips can be replaced by different types of chocolate chips for varied flavor profiles.
- For egg replacement, Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg, then let it sit for 5 minutes until gel-like and then you can use it in the recipe
Variations
Here are some delicious variations I would love to try using my same Oatmeal Butterscotch Chocolate Chip Cookies recipe:
- Oatmeal Scotchies with Nuts: Add ½ cup of chopped walnuts, pecans, or almonds for extra crunchy flavor.
- White Chocolate & Cranberry: Swap the dark chocolate chips with white chocolate and add ½ cup of dried cranberries for a festive, fruity version.
- Peanut Butter Twist: Replace ¼ cup of butter with peanut butter to add a nutty, creamy flavor that complements the butterscotch.
- Salted Caramel: Add a sprinkle of flaky sea salt on top before baking for a salted caramel vibe.
Equipment
- Mixing Bowls: For combining wet and dry ingredients.
- Electric Mixer (stand mixer or hand mixer): Helps cream the butter and sugars together for the right texture. I have used hand mixer for this recipe.
- Measuring Cups and Spoons: For accurately measuring flour, sugar, and other ingredients.
- Spatula : Useful for folding in the oats, chocolate chips, and butterscotch chips.
- Baking Sheet: A sturdy, nonstick baking sheet ensures even baking.
- Parchment Paper: Prevents cookies from sticking and makes cleanup easier.
- Cookie Scoop: For evenly sized cookies that bake consistently. I have used 2 tablespoon sized ice cream scoop.
- Wire Cooling Rack: Allows cookies to cool properly.
How to Store Your Leftover Chewy and Easy Oatmeal Butterscotch Cookies
While your oatmeal butterscotch chocolate chip cookies taste best warm, they retain their deliciousness at room temperature when stored in an airtight container for up to five days.
They also freeze very well for three months. Place them in a single layer in an airtight Ziplock bag.
Top Tip
For a delicious twist, try this chocolate chip butterscotch oatmeal cookies, where the sweetness of butterscotch chips meets the rich, melty goodness of chocolate chips. The below tips will help you to nail the recipe!
- Don’t use butter that is too soft as that will result in a thinner cookie dough. Chill the butter for at least half an hour if it has been left out too long. Aim for solid room temperature.
- Want to know how to keep your cookies fresher longer? A baker’s trick is to include a slice of white bread in the container. Bread contains lots of moisture which the cookies absorb while in the container. It’s a nice trick to know.
- Ensure that your eggs are at room temperature. If you forgot to take them out of the refrigerator in time, simply place them in a pan of warm water for five minutes.
- Blend your oatmeal butterscotch chocolate chip cookies well but keep from overmixing. Just stir and blend. Your scotchies can become tough if overmixed.
FAQ
If your oatmeal cookies are spreading too much, it could be due to a few common reasons. Overmixing can incorporate too much air, causing the cookies to spread more, so mix just until the ingredients are combined. Additionally, if the butter is too soft or melted when you mix the dough, it can also lead to excessive spreading.
Yes, you can definitely make oatmeal cookie dough ahead and refrigerate it! Chilling the dough not only makes it convenient for baking later but also enhances the cookies' flavor and texture. When you're ready to bake, let the dough sit at room temperature for a few minutes, then scoop and bake.
The secret to making soft and chewy oatmeal cookies lies in a few key techniques, such as using brown sugar, which has more moisture than white sugar and adds chewiness to the cookies. Another tip is to bake the cookies just until the edges are set while the center remains soft; this helps maintain a chewy interior as they cool down.
The addition of an extra egg yolk in Butterscotch Chocolate Chip Oatmeal Cookies helps enhance the texture and richness of the cookies. The yolk adds more fat, which makes the cookies softer, chewier, and more tender.
Related
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Pairing
These are my favorite dishes to serve with these butterscotch chocolate chip oatmeal cookies:
Butterscotch Chocolate Chip Oatmeal Cookies
Equipment
- Mixing Bowl
- Hand Mixer
- Baking Sheet
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg powder
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups whole grain rolled oats
- ½ cup plus 2 tablespoons butterscotch chips divided
- ½ cup plus 2 tablespoons bittersweet dark chocolate chips divided
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a large mixing bowl, beat the butter, white sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the whole egg and egg yolk, followed by the vanilla, mixing until the mixture is pale and light.
- Gradually fold the flour mixture into the wet ingredients until just combined (don’t overmix).
- Gently fold in the oats, ½ cup butterscotch chips, and ½ cup chocolate chips with a spatula.
- Using an ice cream scoop, scoop 2 tablespoons of dough onto the baking tray, spacing each 2 inches apart.
- Press the remaining chocolate chips and butterscotch chips onto the tops of the cookies.
- Bake for 9-12 minutes, until the edges are golden, and the centers are just set. Let the cookies cool on the tray for 10 minutes before transferring to a rack.
- Serve warm with a glass of milk for a cozy treat.
Notes
- For extra chewy oatmeal cookies, chill the prepared cookie dough for at least 30 minutes before baking.
- To store, place cooled butterscotch oatmeal cookies in an airtight container at room temperature.
Nutrition
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Risa says
Butterscotch cookies were a childhood favorite of mine and I love your oatmeal chocolate chip recipe! Can't wait to make these with my kids!
Abi Guna says
Thanks for trying this oatmeal cookies with butterscotch and chocolate, its my family favorite recipe:)
Abi Guna says
My family couldn’t stop eating them! Definitely a recipe I’ll be making again!