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Oatmeal Butterscotch Chocolate Chip Cookies are sweet, chewy and just plain delicious. They’re like the Oatmeal Scotchies you remember, only better!


These chewy, buttery oatmeal cookies are loaded with semi sweet chocolate and butterscotch morsels. Two great tastes in one amazing cookie!

One our favorite cookie recipes is called The BEST Oatmeal Chocolate Chip Cookies. We make them very frequently — one taste, and you’ll see why!

So the other day, I made a batch of oatmeal cranberry walnut cookies. And, after Anyway, after we finished that batch, the Hubs suggested that I make his all-time favorite cookies, Oatmeal Scotchies.

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, and we’re both happy!

How to Make Oatmeal Butterscotch Cookies with Chocolate Chips

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.

Start by creaming butter and sugar and vanilla together. You can sneak a taste now if you want!

hand mixer with butter and sugar in a bowl

Then, add eggs. Mix your dry ingredients in another bowl, and gradually combine the two.

Whenever I make chocolate chip cookies, I always refrigerate the dough for a few minutes before baking. So, 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.

cookie dough with oats, chocolate chips and butterscotch chips in a mixing bowl

Use a tablespoon or a small cookie scoop to scoop the dough onto a cookie sheet. I recommend lining the sheets with foil, parchment paper or silicone baking matts.

These are optional steps, but the results are worth it! Now, you’re ready to bake!

balls of oatmeal butterscotch dough on a baking sheet

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!

oatmeal cookies with butterscotch and chocolate chips on a plate

Oatmeal Butterscotch Chocolate Chip Cookies Recipe

4.96 from 24 votes

Oatmeal Butterscotch Chocolate Chip Cookies

By: Dee
Oatmeal Butterscotch Chocolate Chip Cookies are sweet, chewy and just plain delicious. They're like the Oatmeal Scotchies you remember, only better!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 36


  • 1 cup butter softened, 2 sticks
  • 1 teaspoon vanilla extract
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 ¼ cup all purpose flour
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon grond cinnamon
  • 3 cups old fashioned oats
  • 11- oz package butterscotch chips
  • ½ cup semi sweet chocolate chips
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  • Preheat oven to 350 degrees
  • In a large mixing bowl, beat the butter, brown sugar, white sugar and vanilla extract until creamy
    hand mixer with butter and sugar in a bowl
  • 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
    cookie dough with oats, chocolate chips and butterscotch chips in a mixing bowl
  • Drop by rounded tablespoonfulls onto an ungreased baking sheet, leaving about 2 inches between dough
    balls of oatmeal butterscotch dough on a baking sheet
  • 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


Chilling the dough for about 15 minutes helps to prevent cookies from spreading out too much.
Use foil, parchment paper or silicone mats for easier clean up!


Calories: 138kcal, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 22mg, Sodium: 97mg, Potassium: 54mg, Sugar: 9g, Vitamin A: 170IU, Calcium: 12mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Leave a comment below!

This recipe makes almost 40 cookies, which is a lot, even for us. Keep them tightly covered in a container, and they’ll keep for a few days before they start to harden up.

close up of oatmeal butterscotch cookies with chocolate chips

Post was originally published in 2016 and updated in June 2020.

cookies on a tray with milk bottle

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Recipe Rating


  1. Sydney says:

    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.4 stars

  2. Cindy says:

    Definitely a favorite Absolutely heavenly and decadently scrumptious!😊Thanks for wonderful recipe!5 stars

    1. Dee says:

      Thank you so much, Cindy! I’m glad you liked the cookies!

  3. Judi says:

    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! ❤5 stars

    1. Dee says:

      Thank you for the wonderful review!

  4. Toni says:

    These are really good! My kids can’t stop eating them!5 stars

    1. Dee says:

      So glad they like the cookies! Thanks, Toni!

  5. Beti | easyweeknightrecipes says:

    YUM!! Looks like the perfect cookie!!5 stars

  6. katerina @ says:

    These cookies look SO yummy!! My kids would LOVE them!5 stars

  7. Jacque Hastert says:

    These cookies are perfect for my family! I can’t wait to get these into my oven!5 stars

    1. Dee says:

      Thanks, Jacque. I hope you all like them!