Oatmeal Butterscotch Chocolate Chip Cookies are sweet, chewy and just plain delicious. They’re like the Oatmeal Scotchies you remember, only better!
So the other day, I made a batch of oatmeal cranberry walnut cookies. They were loaded with dried cranberries as well as other goodies, only slightly sweet and actually on the healthy side. I even had one or two for breakfast. Ssshh — Don’t tell anyone, though!
Anyway, after we finished that batch, the Hubs suggested that I make his all-time favorite cookies, Oatmeal Scotchies. Since today was the first day of fall, and it just happened to be a cool, rainy day, I decided to celebrate by making these oatmeal butterscotch chocolate chip cookies.
This is basically the same oatmeal cookie recipe that you can find on the back of a bag of butterscotch morsels, except that I changed a few things. The Hubs grew up on Scotchies, but I’ve always loved chocolate chip cookies. So, I just had to add both butterscotch and chocolate morsels to the batter. It’s just a little compromise, right?
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I also added a little more cinnamon, just for extra flavor. And since I used salted butter, I reduced the amount of salt, too.
Whenever I make chocolate chip cookies, I always refrigerate the dough for a few minutes before baking, and that’s what I did with these cookies. This step is completely optional, but it seems to prevent the cookies from going flat while they bake. I also reduced the oven temperature and extended the baking time.
Like I said, these are optional steps, but I like the results better this way. You could always try it both ways and see which way works better. Maybe it’s just my oven, ya know?
How to Make Oatmeal Butterscotch Chocolate Chip Cookies
Oatmeal Butterscotch Chocolate Chip Cookies
Ingredients
- 1 cup butter softened, 2 sticks
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 1/4 cup all purpose flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon grond cinnamon
- 3 cups old fashioned oats
- 11- oz package butterscotch chips
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, beat the butter, brown sugar, white sugar and vanilla extract until creamy
- Beat in eggs
- In a small bowl, mix the flour, sea salt and baking soda
- Gradually add the flour mixture to the large bowl, and mix well
- Stir in the oats, cinnamon, semi sweet chips and butterscotch chips, and mix until well combined
- Drop by rounded tablespoonfulls onto an ungreased baking sheet, leaving about 2 inches between dough
- Bake for 12 to 15 minutes, or until lightly brown around edges
- Allow to cool for about 2 minutes, then remove from baking sheets and allow to cool completely
Notes
Nutrition
The kids loved these oatmeal butterscotch chocolate chip cookies, and so did the Hubs. After all, it was his idea! They’re soft, chewy, sweet and loaded with chocolate and butterscotch. And, they taste amazing!
This recipe makes almost 40 cookies, which is a lot, even for us. So I’ll be packing extras in the kids lunches so that they can share a few with their friends. Lucky kids!
Happy Fall, Ya’ll!
Amy @ Little Dairy on the Prairie says
My boys love oatmeal cookies. I know they would love this version. And I love that it makes lots so there will be plenty for packing in their lunches!
Dee says
I told the kids they could share with friends, although I’m not sure if they will want to! 😉
Katerina @ diethood .com says
Oh wow, these cookies look and sound amazing!! My kids would absolutely love them!!
Dee says
Thanks, Katerina. My kids definitely loved them!
Michelle De La Cerda says
You are such a nice mom packing extra for the kids friends. They sure are lucky! These look super yummy!
Dee says
Aw, thanks! I’m just hoping my own kids remembered to share 🙂
Roxana says
Cookies to celebrate the first day of fall sounds like the best plan! Loved that you added butterscotch to give them a fall flavor! yum!
Dee says
Thanks so much! I’m so happy it’s finally fall. 🙂
Patricia @ Grab a Plate says
I just can’t get over these cookies! I’m pinning immediately — I have to try them! Yay for your husband’s recommendation!
Dee says
Thanks, Patricia. He had the right idea!
Roseann Hampton says
Saw your link on Happiness is Homemade Link Party – these look delicious! Pinning!
Dee says
Thanks so much, Roseann. I hope you like them as much as we did!
Laura at I Heart Naptime says
There looks so delicious! I love how they have some extra “umph” to them with the oats, so I won’t feel quite so guilty for grabbing a couple for a snack!
Miz Helen says
I would love to fill my cookie jar with these delicious cookies! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Miz Helen
ELIZABETH says
Quick oats or old fashioned?
Dee says
You can use either in this recipe.
Andrea says
I must be dreaming. I remember the Nestle Scotchies tube of cookie dough having chocolate chips, too. But all recipes of scotchies seem to agree it’s just butterscotch chips. So THANK YOU! I’m making these tonight.
Andrea says
They are fabulous! Thank you for the recipe!!
Dee says
So glad you liked them, Andrea! My husband remembers them with just butterscotch, but I think they taste better with both!
Karen says
How long would I bake these if I made them into a bar in a 9×13 pan?
Thank you,
Karen
Dee says
Usually bar cookies take about 20 to 25 minutes, depending on your oven and they type of pan. 🙂
Annie B says
Cookies were simply scrumptious!
Dee says
Thanks, Annie — glad to hear this! My family has been asking for these, so I have to make them again soon. 🙂
Crystal says
You should also try adding in shredded coconut and Craisins!!! Oh my gosh – HEAVEN! 🙂
Dee says
I’ll have to try that next time. 🙂
Lisa says
The recipe says this makes 36 portions?? I would like ro know how large you’re making these because I made theis recipe on two different occasions, and the first time it made 60, the second time it made 70 🙈. I used a teaspoon as a measurement and they were a decent size 🙂
This recipe is fantastic and my ”go-to” for cookies!
Dee says
We usually use a tablespoon to scoop the dough, as it says in the recipe — sometimes a cookie scoop for larger cookies. It just depends on your preference. So happy you like them! Thanks!
Sundie Brown says
These are fantastic!!!