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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!
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.
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!
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 Butterscotch Chocolate Chip Cookies Recipe
Oatmeal Butterscotch Chocolate Chip Cookies
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Post was originally published in 2016 and updated in June 2020.
These cookies look perfect for dunking in milk!
These Oatmeal Butterscotch Chocolate Chip Cookies are sound delicious! Dangerously good!
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!
I’m so glad you like the cookies, Angie! Thanks for sharing your ideas — love the addition of Skor bits!
These were the best cookies I have made so far. Also tastes very good with oatmeal
So happy to hear this, Elizabeth. Thank you!
These are fantastic!!!
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!
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!
You should also try adding in shredded coconut and Craisins!!! Oh my gosh – HEAVEN! 🙂
I’ll have to try that next time. 🙂
I’m literally making these now and I love the idea of craisibs and coconut! I’ll comment back on how they turn out.
I made a rookie mistake and only tasted the butterscotch chips AFTER I added to the cookie dough. Not my taste preference – too chemically. BUT the cookie itself was terrific with raisins and coconut added. I scaled back the sugar and added more flour for a stiffer cookie. With definitely make again with the ‘scotch chips.
Cookies were simply scrumptious!
Thanks, Annie — glad to hear this! My family has been asking for these, so I have to make them again soon. 🙂
How long would I bake these if I made them into a bar in a 9×13 pan?
Thank you,
Karen
Usually bar cookies take about 20 to 25 minutes, depending on your oven and they type of pan. 🙂
They are fabulous! Thank you for the recipe!!
So glad you liked them, Andrea! My husband remembers them with just butterscotch, but I think they taste better with both!