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Butterscotch Oatmeal Cookies

A big batch of Butterscotch Oatmeal Cookies is sure to satisfy any sweet tooth!

Butterscotch Oatmeal Cookies served with a bottle of milk
I think we’ve gone far too long without some dessert around here, don’t you?  We’ve had some deeee-licious dinners for sure, but a girl needs her cookies too!  I had a bag of butterscotch chips in my baking cabinet just begging to be used which made my decision about what kind of cookies to make an easy one.

Butterscotch Oatmeal Cookies

I actually made these cookies with a different purpose than just satisfying my sweet tooth.  I’m sending a super-duper special person who I miss thiiiiiiiiiiiiiiis much a care package and what goes better in a care package than cookies?  Not much.  I’ve sent quite a few of them in my days and cookies always seem to hold up the best.  I also chose to make oatmeal cookies because oats tend to make for a sturdier cookie and oatmeal seemed like the perfect cookie to stuff a bunch of those yummy butterscotch chips in.

Speaking of the butterscotch, if you’re a fan of it, you must make these cookies.  The chewy oatmeal cookies are buttery and cinnamon spiced, and pair perfectly with the rich butterscotch chips.  These cookies are just bursting with the butterscotch flavor!  This recipe makes a LOT of cookies, which is a good thing when you’re sharing, but if you’re making them for a smaller crowd, I’d suggest freezing the extra dough or baked cookies instead of cutting the recipe in half.  You’ll thank me later for that little tip.

Butterscotch Oatmeal Cookies served in a white plate on a blueish towel

Butterscotch Oatmeal Cookies

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  • 3/4 cup butter at room temperature
  • 1/2 cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 tsp baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 cups old-fashioned rolled oats
  • 11 ounces butterscotch chips


  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  • In large bowl with electric mixer, beat butter and sugars together until light and creamy, about 2 minutes.
  • Add eggs, one at a time beating until completely combined.
  • Add vanilla extract, beating to combine.
  • In medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and oats.
  • Gradually add dry ingredients to wet ingredients, stirring until fully combined.
  • Fold in butterscotch chips.
  • Using a 2-tablespoon cookie scooper, place dough balls onto prepared baking sheets, at least 2 inches apart.
  • Bake in preheated oven for 9-11 minutes, until edges are golden brown.
  • Cool 5-10 minutes on baking sheet, then transfer to cooling rack to cool completely.
  • Enjoy!
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  1. OK – so, at my new job there is this butterscotch coffee and the smell FILLS the hallways, so my craving for butterscotch has been running rampant through my system without a good solution. These might just be it!! Thank you!!! 🙂

  2. Oh man, I looooove butterscotch chips – thanks for reminding me about them! And I hate it when oatmeal cookies are ruined by raisins. Thanks for making them the right way! 🙂 These look delicious!