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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
Author Usha Rao


  • 1 cup All Purpose Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ tsp Cinnamon Powder
  • 1 stick Unsalted Butter
  • cup Sugar
  • cup Dark Brown Sugar
  • 1 large Egg
  • ½ tsp Vanilla Essence
  • 2 cups Old Fashioned Oats (check noted)
  • 1 cup Butterscotch Chips (I used ¾ cup butterscotch + ¼ cup semi sweet chocolate 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, cinnamon powder in a bowl.
  • In a separate bowl beat soft butter and sugars till creamy and fluffy.
  • Add egg, essence 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 did the latter.
  • Bake for 8 – 12 minutes for chewy cookies and longer for crispy cookies. I baked for 12 minutes. I baked in two batches, 1 large cookie sheet and one medium cookie sheet. Check notes below.
  • Let the cookies cool for few minutes on cookie sheet, transfer to cooling rack and let cool completely.
  • Store in airtight container.


  • Oats – I used old fashioned oats which were less than 2 cups, about 1 ¾ cup. I used one instant oats packet to make it 2 cups. Old fashioned oats give cookies a nice crunch but if one wants, instant oats can also be used, though I have not tried using only instant oats.
  • Butterscotch Chips – I had less than 1 cup of butterscotch chips and substituted the rest with semi sweet chocolate chips; ¾ cup butterscotch + ¼ cup semi sweet chocolate chips.
  • 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 & I lined the second tray with aluminum foil. Second batch turned slightly brown in color and was perfectly baked, though I baked both the batched for 12 minutes.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg