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Oatmeal butterscotch chocolate chip cookies are like the Oatmeal Scotchies Nestle recipe you grew up with, only better! They’re sweet, chewy and just plain delicious!
These chewy, buttery oatmeal cookies are loaded with semi sweet chocolate and butterscotch morsels. Two great tastes in one amazing cookie! This is basically the same oatmeal butterscotch cookie recipe you can find on the back of a bag of butterscotch morsels, except I changed a few things. I have also updated the post with tips to prevent the dough from spreading in the oven!
My husband grew up on oatmeal scotchies, while I have always loved classic chocolate chip cookies. So these chocolate chip oatmeal scotchies are the best of both worlds. If you love oatmeal cookie recipes, try my oatmeal cranberry walnut cookies or our favorite oatmeal chocolate chip cookies next!
Ingredient Notes
Here’s an overview of the basic ingredients for the cookies. Full amounts are in the printable recipe card below.
- Oats — either quick oats or old fashioned oats
- Butter — I always use salted, but unsalted butter is fine. Let it soften at room temperature to make mixing easier
- White sugar and brown sugar — for sweetness
- Sea salt
- All purpose flour
- Eggs
- Cinnamon — adds flavor
- Vanilla extract — for flavor
- Baking soda — to help the cookies rise
- Butterscotch and chocolate morsels
These are my all-time favourite cookie recipe. I have made them at least a dozen times and they always come out amazing. Sometimes, I use Skor bits, sometimes more chocolate, but they are consistently delicious and freeze well. Thank you so much!
How to Make Oatmeal Butterscotch Cookies with Chocolate Chips
Start by adding your dry ingredients to a large bowl. Then, cream butter, and add sugar and vanilla. Next, add eggs. Gradually combine the wet and dry ingredients, and mix in the oats and chips. Chill the dough, either by placing the dough in the fridge or scooping the dough onto a lined cookie sheet, then chilling. Bake the cookies, then use a glass to swirl each cookie — this helps keep the shape nice and round!
Helpful Tips
I highly recommend chilling the dough for 1 hour before baking. You can chill for up to 24 hours if needed. It’s optional, but it helps prevent the cookies from spreading too much as they bake.
Line the baking sheets with aluminum foil, parchment paper or silicone baking mats to make clean-up easier.
Use a small cookie scoop or a heaping tablespoon to scoop the dough onto cookie sheets at least 2 inches apart. We like to add extra chips to the top of the cookie dough balls before baking.
Storage
Allow cookies to cool completely, then store in an airtight container at room temperature. You can freeze the cookies and the unbaked dough for up to 3 months.
Oatmeal Butterscotch Chocolate Chip Cookies
Ingredients
- 1 ¼ cup all purpose flour
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon grond cinnamon
- 1 cup butter softened
- 1 teaspoon vanilla extract
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 3 cups old fashioned oats
- 11 oz package butterscotch chips
- ½ cup semi sweet chocolate chips plus extra for the top
Instructions
- In a small bowl, mix the flour, sea salt, baking soda and cinnamon together. Set aside
- In a large mixing bowl, beat the butter until smooth
- Add in the brown sugar, white sugar and vanilla extract, and beat until fluffy and fully combined
- Beat in eggs
- Gradually add the flour mixture to the large bowl, and mix well
- Using a rubber spatula, mix in the oats, semi sweet chips and butterscotch chips until well combined
- With a large cookie scoop (about 2 tablespoons) scoop the dough into balls. Set the dough balls on a prepared baking sheet, cover and chill in the refrigerator for at least an hour
- Preheat oven to 350℉
- Set the cookie dough balls on a cookie sheet lined with parchment paper or a silicone baking mat, making sure they are at least 2 inches apart from each other
- Place extra chocolate chips on top of cookie dough balls
- Bake for 12 to 15 minutes, or until lightly brown around edges
- Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just made these cookies. They taste amazing, but mine came out very flat. They really spread out in the oven. And I did chill them for 15 minutes. The second batch was in the fridge for a bit longer so maybe they will not spread out so much. I love the buttery flavor with the chocolate and butterscotch!!! Very good!!!
Hmm. I will have to make these again soon. I have heard that there may be an issue with some brands of butter having a higher water content, which affects baking. I have not had this problem, though.
The flavor of these cookies is wonderful. I do wish I would have read Judi’s post before I made these. Cookies spread A LOT. Filled up the whole jelly roll pan and burned around the edges. The 9×13 pan would have prevented that and kept them soft and chewy. If you are making cookies, keep them small and place them more than 2 inches apart. The batter is VERY thick and difficult to blend. I would recommend using a stand mixer.
Definitely a favorite Absolutely heavenly and decadently scrumptious!😊Thanks for wonderful recipe!
Thank you so much, Cindy! I’m glad you liked the cookies!
This is a perfect recipe! They are in the oven right now, only in a 9 x 13 pan because I was too lazy to scoop individual cookies. They will be lucky to last a day. Thank you for sharing! ❤
Thank you for the wonderful review!
These are really good! My kids can’t stop eating them!
So glad they like the cookies! Thanks, Toni!
YUM!! Looks like the perfect cookie!!
These cookies look SO yummy!! My kids would LOVE them!
These cookies are perfect for my family! I can’t wait to get these into my oven!
Thanks, Jacque. I hope you all like them!