These Chewy Salted Butterscotch Oatmeal Cookies are my new obsession! They are rich from the butterscotch, sweet from brown sugar and cinnamon, salty from a double dose of salt, and have that perfect chewy texture with the addition of rolled oats. They are an easy one-bowl recipe you can whip up in 30 minutes!
These easy butterscotch chip oatmeal cookies are like the cool aunt to my Chocolate Chip Cowboy Cookies. The butterscotch and salt add a level of sophistication, the oats add great texture, and they are still as easy to throw together as classic chocolate chip cookies.
Why You'll Love This Recipe
- This oatmeal butterscotch cookie recipe comes together in one bowl in just a few minutes!
- They have a salted caramel flavor without the hassle of making your own caramel.
- It's enjoyable year-round, and especially in the Fall!
- These oatmeal scotchies taste like a cookie version of scotcheroos.
- It's a delicious oatmeal cookie recipe, like my Oatmeal Craisin White Chocolate Chip Cookies!
- Butterscotch chips are used in place of traditional chocolate chips in these scotchie cookies. They are easy to find in the baking aisle of your grocery store or you can order them online.
- Make sure to use old-fashioned oats and not quick cooking or steel cut.
- Salt is mixed into the cookie dough and extra flaky salt is added on top to help balance the rich sweetness from the butterscotch morsels.
- Cinnamon adds a slight warm spice to these old-fashioned butterscotch cookies.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- For a play on scotcheroos, swap out chocolate chips and rice krispies for half of the butterscotch chips and oats.
- If you prefer a little less salt, skip the flaky salt sprinkle on top of these chewy oatmeal cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Butterscotch Oatmeal Cookies
Step 1: In a large mixing bowl, cream the room temperature butter and brown sugar until light and fluffy. Mix in the egg and vanilla until fully incorporated.
Step 2: Stir the all purpose flour, baking soda, cinnamon, and salt into the wet ingredients until a few streaks of flour remain.
Expert Baking Tips
- Use room temperature ingredients to make it easy to mix the dough together. Leave your butter and eggs on the counter for at least 30 minutes before you're ready to make your cookies.
- Make a double batch and freeze ½ of the dough to bake later! Freeze cookie dough balls on a baking sheet until cold, then transfer to a freezer bag for up to 3 months. Pop the frozen cookie dough directly from the freezer onto your baking sheet and bake as instructed, adding a few extra minutes to the bake time.
- You can use silicone baking mats on your large baking sheets or parchment paper to keep the butterscotch oatmeal cookies from sticking to the pan.
There are a number of reasons your cookies can spread, but the most common reason is that there's not enough flour. Be sure to weigh your flour when making these cookies. It could also be that the butter was too soft or too much baking soda was used.
This could be that there's too much flour. Again, weighing it with a food scale will ensure an accurate flour measurement and yield the best results.
No, you won't need to refrigerate these cookies before baking. However, you can certainly make the dough and keep it in the fridge for up to 24 hours until you are ready to bake.
Store oatmeal butterscotch cookies in an airtight container for up to 5 days. Add a slice of bread to keep them soft for longer!
Store fully cooled cookies in a freezer bag or airtight container for up to 3 months.
Chewy Salted Butterscotch Oatmeal Cookies
- Baking sheet
- Mixing bowls
- Hand mixer or stand mixer with paddle attachment recommended
- Measuring spoons
- Wire cooling rack
- 6 tablespoons unsalted butter room temperature
- ⅔ cup brown sugar light or dark, packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour weighed in grams or spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1½ cups old-fashioned oats
- 1 cup butterscotch chips
- flaky sea salt optional, for topping
- Preheat oven to 350°F.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy (2-3 minutes on medium speed). Mix in the egg and vanilla extract.
- Stir the flour, baking soda, cinnamon, and salt into the wet ingredients until combined. Fold in the oats and butterscotch chips.
- Scoop cookie dough onto a baking sheet (2-3 tablespoons each, about 2 inches apart).
- Bake just until the edges begin to tan (10-13 minutes). The centers should still look a bit gooey and underbaked when you take them out of the oven.
- Top with flaky sea salt (optional). Let the oatmeal cookies cool on the baking sheet until they're firm enough to transfer to a wire rack.