Butterscotch chocolate chip oatmeal cookies? Say no more! These are the perfect classic cookies – with a butterscotch twist!
Everyone loves a good chocolate chip oatmeal cookie, but why doesn’t butterscotch get enough love? This recipe gives butterscotch the love it deserves.
Even if you’re not a butterscotch fan yourself, you probably know someone who is. So why not have this recipe stored for later? (You know, just in case!)
You really just don’t know when someone is going to make a request for oatmeal butterscotch cookies with chocolate.
For example, just last week my husband requested these sweet treats for his big annual hunting trip. These butterscotch oatmeal cookies are a go-to because they are perfect for providing quick energy for long hikes!
Pair them with a hot cup of coffee, and you’re ready to conquer just about anything!
In This Post: Everything You Need for Delicious Butterscotch Chocolate Chip Oatmeal Cookies
- How these butterscotch chocolate oatmeal cookies came about
- Tips and Tricks for the best butterscotch chocolate chip oatmeal cookies (ever)
- Butterscotch chocolate chip oatmeal cookies FAQ
- Instructions and my recipe for this butterscotch-y goodness
The Butterscotch Chocolate Chip Oatmeal Cookie Saga
As much as I love regular choco chip cookies, I’m a huge fan of switching it up a little every now and then. That’s why I absolutely love to make these butterscotch chocolate chip oatmeal cookies.
They might even be my favorite cookies.
But it wasn’t always that way.
In fact, I used to totally stink at baking cookies. We’re talking too flat, too burnt, too gooey, and too stuck-to-the-pan.
The truth is that it took me a few years to learn how to make great cookies consistently. Actually, it took me several years to learn how to make just about anything in the kitchen.
You win some, you lose some. (Ingredients, that is.)
But the good news is that once you learn the basics of cookie-baking, your skills can be applied to pretty much any recipe.
Once you have a favorite recipe that you’ve mastered, you can just make simple tweaks and have a whole new cookie. That’s what happened with these butterscotch chocolate chip oatmeal cookies.
I know, it’s a long name. But there’s really no better way to describe these babies.
First I mastered basic baking principles. You know, things like how important it is to measure flour properly and how salt can quickly ruin everything.
Next, I mastered basic chocolate chip cookies. Then I added oatmeal. Then I added butterscotch chips. It really is that easy. (I feel like I’m robbing you.)
You thought these were going to be complicated? Nope, these are just basic-B* cookies full of delicious chocolate and butterscotch. There’s no secret here.
However, if you’re not super creative and skilled with cookies just yet, this is the perfect recipe for you.
It doesn’t have any special instructions, and it doesn’t have any hard-to-find ingredients. If you have a bowl and know how to use a spoon, you should be golden. 🙂
Related Reading: Beginner Whole Wheat Sourdough Bread Recipe
Tips And Tricks For The Best Butterscotch Chocolate Chip Oatmeal Cookies (Ever)
This wouldn’t be a good recipe without tips from the chef. Honestly, I still get so upset with people who don’t want to read recipe tips.
I get that you came just for a recipe, but if it turns out subpar and you didn’t read my tips, whose fault is that? Ha.
If you want delicious cookies that look just like the picture, you better listen up! I have tips for you. If you want the best butterscotch chocolate chip oatmeal cookies ever, you’ll want to read them.
They won’t look or taste as good as the pictures unless you listen up!
Tip #1 – Refrigerate your cookie dough for at least one hour before baking.
Chill time is optional but I highly recommend it for chewy oatmeal cookies. If you want fluffier, thick cookies, this one is a must. This keeps the butter from melting too quickly, causing your cookies to thin out. I don’t recommend refrigerating more than a day or so, though. (Things just start to get a little crusty after that.)
Tip #2 – Reserve some chocolate chips and butterscotch chips for the end.
After you put your cookie dough balls on your baking sheet, place 3-4 chips on the top of each cookie. This makes for cuter cookies with better butterscotch flavor but it’s obviously not necessary. I just like the way my cookies look when they have goodies on top!
Tip #3 – Allow each baking pan to cool completely before putting more cookie dough on them.
I only have two good baking sheets, and I prep each one and rotate while the other is in the oven. If you’re in a hurry or only have two baking sheets like I do, completely wash the empty sheet after use. (I let the cookies cool for a minute or two before putting them on a wire rack.)
Rinse with cold water and fully dry. This will cool the pan wayyyy down before you go ahead and put more dough on it. Do this to avoid your dough beginning to melt/bake while waiting. Just don’t forget to re-spray!
That’s it for tips on how to make the best butterscotch chocolate chip oatmeal cookies. Let’s get to the butterscotch chocolate chip oatmeal cookies FAQ.
Butterscotch Chocolate Chip Oatmeal Cookies FAQ
Okay, okay – an FAQ section is a bit dramatic, but you wouldn’t believe the amount of questions people have for these types of things.
If you’re a newbie to cookie baking, here are a few frequently asked questions that might help you. These will help you make the best “oatmeal scotchies,” even if this is your first time baking cookies.
Yes! It’s easier to blend up the dough when your butter is soft or at least room temperature. However, for thick & fluffy cookies (instead of thin & flat ones), don’t forget to refrigerate your dough! For a gooey center, just bake for a little less time.
Of course! If you want to put white chocolate chips (or basically anything else), you can! But then these wouldn’t be butterscotch chocolate chip oatmeal cookies, would they? I’m a butterscotch lover personally, so I vote for alllll of the butterscotch morsels.
I have yet to use a baking mat or parchment paper to make cookies. They might help, but I’ve just never done it. You don’t need anything fancy. A good cookie sheet or two, a good spoon, and a large bowl are all you really need. (Though I do love my KitchenAid stand mixer.)
Yes! I put these yummy butterscotch chocolate chip oatmeals cookies in an airtight container or freezer bag and have stored them in the freezer for up to about a month. (They have never lasted longer than that!)
Not really, but it’s risky business if you don’t! I personally like to ensure that my baking soda and salt are properly distributed before adding to wet ingredients. Otherwise, you run the risk of all of the salt or soda getting “stuck” to your egg/sugar mixture and not blending well.
Butterscotch Chocolate Chip Oatmeal Cookies
- 1-2 Large mixing bowls (or stand mixing bowl)
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2-1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 2-3 cups uncooked oats
- 1 cup chocolate chips
- 1 cup butterscotch chips
- Blend together butter & sugars until smooth & creamy.
- Blend in eggs & vanilla extract.
- Combine flour, salt, cinnamon and baking soda in a bowl – mix well.
- Slowly blend flour mixture into wet mixture to form a dough.
- Stir in oatmeal.
- Fold in chocolate & butterscotch chips. Optional: Reserve a few chips to place on dough balls later.
- Refrigerate for 1-2 hours.
- Drop by rounded spoonfuls or cookie scoop onto greased baking sheet. Top with 3-4 extra chips if desired.
- Bake at 375º F for 11-13 minutes.
That’s it, y’all! I hope you enjoy these homemade cookies as much as I do! Now go enjoy a warm cookie with a big glass of milk. 🙂
And don’t forget to save the recipe card for future golden brown goodness.
Until next time,
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