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Home Bakers Challenge, Oats Cookies, Cookies, Butterscotch Cookies,

Oats Butterscotch Cookies

Oats butterscotch cookies are very addictive, crunchy and delicious 
Course After School Snack, Snack, Teatime Snack
Cuisine American
Prep Time 13 minutes
Baking Time 12 minutes
Total Time 25 minutes
Servings 24 pieces
Calories 132kcal
Author Usha Rao


  • 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


  • 1 cup All Purpose Flour
  • ½ tsp Salt
  • ½ teaspoon Baking Soda
  • ½ teaspoon Cinnamon Powder (opt)
  • 1 stick Unsalted Butter Soften or at room temperature
  • cup Sugar
  • cup Dark Brown Sugar
  • 1 large Egg Room temperature
  • ½ teaspoon Vanilla Extract
  • 2 cups Old Fashioned Oats (check noted)
  • 1 cup Butterscotch Chips


  • 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.


  • 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.


Serving: 1pieces | Calories: 132kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 104mg | Potassium: 38mg | Fiber: 1g | Sugar: 12g | Vitamin A: 136IU | Calcium: 9mg | Iron: 1mg