Recipe

Oatmeal Butterscotch Cookies

Servings:
24 cookies
Total Time:
1
hr
22
min
Jump to RecipeOatmeal cookies on a baking tray.

Oatmeal butterscotch cookies, also known as oatmeal scotchies are a holiday staple in our house. When we make our yearly holiday cookie boxes, these always find a way to make it in to the batch.

How many cookies does this make?

Depending on the size, this recipe can make 12-24 cookies. If you use a 1 tablespoon scoop you will get about 24 cookies and if you use a 2 tbsp scoop you get about 12 cookies. They are delicious either way!

Oatmeal butterscotch cookies on parchment paper.

Do I really need to chill the dough?

This is a part of the recipe that is kind of annoying, but yes you do need to chill the dough. It is a very soft batter so if you bake them right away they will create very thin and crispy cookies. When you chill them it helps them hold their shape better. Chill them for at least 1 hour but you can also make them the day before and keep them in the fridge until you are ready to bake.

A plate of 3 oatmeal cookies.

Oatmeal Butterscotch Cookies

5 stars4 stars
(
1
)
Servings:
24 cookies
Prep Time:
10
min
Cook Time:
1
hr
12
min
Total Time:
1
hr
22
min

Ingredients

  • 6 tbsp (3/4 stick) unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 2 tsp orange zest (optional)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup butterscotch chips
  • Flaky sea salt for topping (optional)

Directions

  1. In a stand mixer, beat the butter and sugar until smooth, about 2 minutes. Add in the egg, orange zest, and vanilla and mix for an additional 1 minute. Scrape down sides of the bowl if needed.
  2. Add in your dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and mix until just combined. Then, fold in the oats and butterscotch chips.
  3. Use a 1 tbsp spoon to scoop out 24 cookies (for larger cookies use a 2 tbsp scoop and make 12 cookies). Roll each scoop into a ball and place on a lined baking sheet. Place in the fridge for at least 1 hour to chill.
  4. When you are ready to bake, preheat oven to 350°F (177°C). Take the dough out of the fridge. Slightly flatten the cookie dough balls and sprinkle with flaky sea salt (optional). Bake cookies for 11-14 minutes or until edges start to brown. They will still be very soft but they will harden as then cool.
  5. Remove from oven, place on a cooling rack, and let them sit for 15 minutes before enjoying.

Notes

Products Used

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