Soft, chewy, crunchy oatmeal butterscotch cookies with rolled oats, white and brown sugars are so delicious that kids and adults can’t stop with one. The aroma and sweetness from butterscotch makes these stand out from oatmeal chocolate chip cookies.
To further enhance the flavor, a touch of cinnamon goes a long way. Cookies are absolutely addictive, with or without cinnamon. A great after school snack for kids and also a dessert for adults with a sweet tooth.
This post was originally published in Oct 2015. Republished with new content and images.
Ingredients
- Dry Ingredients – Sifted dry ingredients; all purpose flour, salt and baking soda. If using cinnamon powder, sift with flour.
- Cinnamon Powder – Cinnamon powder gives a nice aroma and a unique flavor to the cookies. If you are like me, who loves and hates this spice in cookies, use it as per you mood. I make it with and without the spice and both taste good.
- Butter – Use unsalted and if using salted butter, skip salt. Leave the butter on the countertop to bring it to room temperature. This will soften the butter.
- Sugars – Recipe called for both granular white sugar and dark brown sugar. For the best taste use both these sugars. You can substitute dark brown with light brown sugar and if you can not source both the sugars, use white sugar. Or add 1 – 2 tablespoon of molasses nor 1 tablespoon of maple syrup to 1 cup of white sugar. Or use same quantity of coconut sugar for brown sugar.
- Egg – I prefer using room temperature eggs. Leave it on the countertop for 15-30 minutes or up to an hour.
- Oats – Rolled oats or old fashioned rolled oats gives these cookies a nice crunch. Oats are healthy and a nice way to sneak into cookies. As a substitute use quick cooking oats but these do not give the same crunch as the rolled oats do.
- Butterscotch Chips – These are the key to the recipe. These have a nice aroma and also add some sweetness to the cookies. Use milk chocolate chips if you can’t source butterscotch chips.
Preparation
Gather all the ingredients. Preheat the oven to 350F. Line two baking sheets with parchment paper or aluminum foil. This is for easy cleanup. Sift together flour, salt, baking soda and cinnamon powder (if using).
In a big bowl, beat together soft butter and both the sugars till creamy and fluffy (images #1-2). Do not over beat. Beat in egg, vanilla extract until combined (image #3).
Gradually beat in the flour mixture until well combined (image #4). Fold in oats and butterscotch chips (images #5-6). I use handheld beater.
Drop spoonful of batter onto a cookie sheet or shape cookies with hand and place on cookie sheet (images #7-9). I prefer the latter. Use to large cookies sheets or 2 medium sized or one large and one small cookie sheet.
While the first bakes, arrange the dough on second sheet and wait until first batch is done.Bake for 8 – 12 minutes for chewy cookies and longer for crispy cookies. I bake for 12 minutes. Depending on your oven temperature bake accordingly.
Let the cookies cool for few minutes on cookie sheet, transfer to cooling rack (image #10) and let cool completely. Store in airtight container. This recipe yields almost 2 dozen cookies and you will need 2 cookies sheets.
Expert’s Tips
- Bring butter and eggs to room temperature for better results.
- When using an opened, leftover pack of brown sugar, check for tiny lumps and break them before using for even distribution of sugar.
- Substitute butterscotch chips with milk chocolate chips or semi sweet chocolate chips.
FAQ
You can substitute it with granular white sugar or coconut sugar.
To 1 cup of white sugar, add 1 tablespoon of molasses for light and 2 tablespoon of molasses for dark brown sugar. Or 1 tablespoon of maple syrup to 1 cup of white sugar.
Similar Recipes
Detailed, Printable Recipe
Oats Butterscotch Cookies
Equipment
- 2 Bowls; one large and one medium sized
- Flour Sifter
- Handheld mixer or Stand Mixer
- 2 Cookies Sheets; 2 medium sized sheets or 1 large + 1 medium sized Sheet
- Parchment Paper or Aluminum Foil
- Cooling Rack
- Oven
Ingredients
- 1 cup All Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon Powder (opt)
- 1 stick Unsalted Butter Soften or at room temperature
- ⅓ cup Sugar
- ⅓ cup Dark Brown Sugar
- 1 large Egg Room temperature
- ½ teaspoon Vanilla Extract
- 2 cups Old Fashioned Oats (check noted)
- 1 cup Butterscotch Chips
Instructions
- Preheat the oven to 350 F / 180C.
- Line a baking sheet with parchment paper or aluminum foil. I used one large sheet and one medium sheet.
- Sift together flour, salt, baking soda and cinnamon powder in a bowl.
- In a separate bowl beat soft butter, brown & white sugars till creamy and fluffy.
- Add egg, vanilla extract and beat until combined.
- Add flour mixture to wet ingredients and beat until well combined.
- Fold in oats and butterscotch chips.
- Drop spoonful of batter onto a cookie sheet or shape cookies with hand and place on cookie sheet. I prefer the latter.
- Bake for 8 – 12 minutes for chewy cookies and longer for crispy cookies. In my oven it takes 12 minutes. Bake the first batch while you shape the second batch of cookies. It is is ok to keep the second batch on the countertop while the first batch bakes. But not leave it for too long.
- For crispier cookies, bake for extra 2-3 minutes. Mind you cookies continue to bake even after removing from the oven.
- Let the cookies cool for few minutes on cookie sheet, transfer to cooling rack and let cool completely.
- Store in airtight container.
Notes
- Bring butter and eggs to room temperature for better results.
- When using an opened, leftover pack of brown sugar, check for tiny lumps and break them before using for even distribution of sugar.
- If you can not source butterscotch chips, substitute with milk chocolate chips or semi sweet chocolate chips.
- Oats – Use old fashioned rolled oats. Sometimes I uses half rolled oats and half quick oats when I do not have enough rolled oats. I would not recommend using only quick oats as these do not give the crunch that rolled oats give.
- Baking Time – I baked in two batches for 12 minutes. While the first batch was baking, my second batch was out for 5-8 minutes and that is ok. Or bake the both the trays at ones, one on middle rack and the other on top rack. My may have tot bake the top rack for 1-2 minutes longer.
- Oven Temperature – Temperatures vary from oven to oven. Check the cookies from 10 minutes on wards. Cookies tend to bake even after removing from the oven.
- Nutrition – Values mentioned below are approximate values.
Nutrition
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Pavani made this cookies long time ago and shared with us during one of our blogging get togethers. Since then, I made these cookies numerous times. The first time I baked these cookies, shared with my nephew who totally loved the cookies.
This post was originally published in Oct 2015. Republished with new content and images.
Radha says
I love butterscotch flavor and oats. This is a treat for me and love this cookie.
Suma Gandlur says
These are a nice variation to chocolate chip version. I bet they taste so wonderful with those butterscotch chips thrown in.
Vaishali says
Some recipes are made very regularly – I understand that this is one such recipe. The cookies sound healthy and delicious at the same time. I am a great fan of oat cookies and with butterscotch I am sure they are a level ahead.
Rajani says
Oh they tasted so yum Usha. I am also planning to give these a try later 🙂