This post may contain affiliate links. Please see disclosure form more information.

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

oatmeal-butterscotch-chocolate-chip-cookies-stacked-milk

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,ย 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

Ingredients  

  • 1 cup butter softened, 2 sticks
  • 1 teaspoon vanilla extract
  • ยพ cup white sugar
  • ยพ cup brown sugar
  • 2 eggs
  • 1 ยผ cup all purpose flour
  • ยผ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon grond cinnamon
  • 3 cups old fashioned oats
  • 11- oz package butterscotch chips
  • ยฝ cup semi sweet chocolate chips
Save this recipe!
Enter your email and get this recipe sent to your inbox! Plus youโ€™ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • 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

Notes

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!

Nutrition

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
sig%2B1.png

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

cookies on a tray with milk bottle

ebook cover.
Download my free eBook!
Fill out the download form to get this collection of easy dessert dips. You'll also receive free recipes each week!
Please enable JavaScript in your browser to complete this form.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




47 Comments

  1. Sandi says:

    These cookies look perfect for dunking in milk!

  2. Erin says:

    These Oatmeal Butterscotch Chocolate Chip Cookies are sound delicious! Dangerously good!

  3. Angie Fostaty says:

    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!5 stars

    1. Dee says:

      I’m so glad you like the cookies, Angie! Thanks for sharing your ideas — love the addition of Skor bits!

  4. Elizabeth Thompson says:

    These were the best cookies I have made so far. Also tastes very good with oatmeal5 stars

    1. Dee says:

      So happy to hear this, Elizabeth. Thank you!

  5. Sundie Brown says:

    These are fantastic!!!

  6. 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 ๐Ÿ™ˆ. I used a teaspoon as a measurement and they were a decent size ๐Ÿ™‚

    This recipe is fantastic and my ”go-to” for cookies!5 stars

    1. 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!

  7. Crystal says:

    You should also try adding in shredded coconut and Craisins!!! Oh my gosh – HEAVEN! ๐Ÿ™‚

    1. Dee says:

      I’ll have to try that next time. ๐Ÿ™‚

    2. Sue says:

      Iโ€™m literally making these now and I love the idea of craisibs and coconut! Iโ€™ll comment back on how they turn out.

      1. Sue says:

        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 โ€˜scotch chips.

  8. Annie B says:

    Cookies were simply scrumptious!5 stars

    1. Dee says:

      Thanks, Annie — glad to hear this! My family has been asking for these, so I have to make them again soon. ๐Ÿ™‚

  9. Karen says:

    How long would I bake these if I made them into a bar in a 9×13 pan?

    Thank you,
    Karen

    1. Dee says:

      Usually bar cookies take about 20 to 25 minutes, depending on your oven and they type of pan. ๐Ÿ™‚

  10. Andrea says:

    They are fabulous! Thank you for the recipe!!

    1. Dee says:

      So glad you liked them, Andrea! My husband remembers them with just butterscotch, but I think they taste better with both!