Chocolate Chip Butterscotch Cookies

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Jump to RecipeA dozen cookies on parchment paper.

I recently made an oatmeal butterscotch scotchies cookie recipe that I LOVED. These cookies are a twist on those. They have everything that’s good about the oatmeal butterscotch cookies, but with chocolate chips.

Close up of a chocolate chip cookie.

Tips for Perfect Cookies

  1. Use room temperature butter. If you don’t have time, place it in the microwave for a few seconds to soften it. Cold butter doesn’t cream properly and can cause the cookies to be crumbly.
  2. Once you add the dry ingredients, don't over mix the dough. Overmixing can cause the cookies to be tough and chewy.
  3. Chill the dough for at least 30 minutes before baking. This helps the cookies keep their shape and helps prevent them from spreading too much and becoming flat.
  4. Use parchment paper or a silicone baking mat. This helps prevent the cookies from sticking to the baking sheet.
  5. Don't over bake the cookies. When you take them out, they should still look slightly underdone in the center and just starting to brown on the edge. They will harden as they cool.
  6. Store the cookies in an airtight container once they have cooled.
Cookie next to chocolate chips.


If you want to mix things up, here are a few variations you can try:

  1. Swap out the chocolate chips for white chocolate chips.
  2. Add chopped nuts, such as pecans or walnuts, to the dough.
  3. Add a teaspoon of cinnamon to the dough for extra flavor.

Chocolate chip butterscotch cookies are a twist on a classic that everyone will love. They are easy to make and can be customized to suit your preferences. Whether you prefer dark chocolate chips or semi-sweet, or if you want to add nuts or spices, these cookies are sure to be a hit.

Cookies on a c.ooling rack

Tools Used

Chocolate Chip Butterscotch Cookies

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  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup white sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 3/4 cup all purpose flour
  • 1/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 cup old fashioned oats
  • 1/2 cup butterscotch chips
  • 1/2 cup chocolate chips (semi sweet or dark chocolate)


  1. Add butter and sugars to a mixing bowl. Using the paddle attachment, beat until combined and fluffy, about 2 minutes.
  2. Add in the vanilla and egg, bet another 1 minute. Scrape down sides if needed. You want the mixture to be well blended.
  3. Add in all the dry ingredients (flour, salt, baking soda, cinnamon, and oats). Mix until it just comes together. Be careful not to over mix.
  4. Fold in the butterscotch and chocolate chip.
  5. Scoop out 12-16 balls (about 2 tbsp each). Place on a lined baking sheet and place in the fridge for 30 minutes.
  6. When you are ready to bake, heat over to 350F. Place the baking sheet in the oven and bake for 11-14 minutes or until the edges are slightly brown. The center should look slightly underdone, they will harden as they cool. You might need to bake these in 2 batches so you don't overcrowd the baking sheet.
  7. Let the cookies cool for at least 10 minutes until enjoying.


Products Used

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