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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 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.
Quick oats or old fashioned?
You can use either in this recipe.
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
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!
Saw your link on Happiness is Homemade Link Party – these look delicious! Pinning!
Thanks so much, Roseann. I hope you like them as much as we did!
I just can’t get over these cookies! I’m pinning immediately — I have to try them! Yay for your husband’s recommendation!
Thanks, Patricia. He had the right idea!
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!
Thanks so much! I’m so happy it’s finally fall. 🙂
You are such a nice mom packing extra for the kids friends. They sure are lucky! These look super yummy!
Aw, thanks! I’m just hoping my own kids remembered to share 🙂
Oh wow, these cookies look and sound amazing!! My kids would absolutely love them!!
Thanks, Katerina. My kids definitely loved them!
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!
I told the kids they could share with friends, although I’m not sure if they will want to! 😉