Oatmeal Butterscotch Cookies Recipe

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Hearty oats and irresistible butterscotch chips make oatmeal butterscotch cookies chewy and buttery!


– 1 & 1/2 cups (180g) all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon ground cinnamon – 1/2 teaspoon salt – 3 cups (297g) old-fashioned rolled oats – 3/4 cup (170g) unsalted butter, softened – 3/4 cup (150g) firmly packed light brown sugar – 1/2 cup (100g) granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – 2 cups (320g) butterscotch chips

Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Mix flour, baking powder, cinnamon, and salt. Mix in oats. Set aside.

Step 1 


Beat butter, brown sugar, and sugar until fluffy with a medium-speed electric mixer. After adding each egg, mix well. Mix in vanilla.

Step 2

Slow down the mixer. Add the flour mixture slowly, mixing just until combined or a few flour streaks remain. Mix in butterscotch chips.

Step 3

Scoop 3-tablespoon portions of dough, roll into balls between your palms, and place on prepared pans with 3 inches between cookies.

Step 4

The cookies should be golden brown after 15–18 minutes on each pan. Place pans on wire racks.

Step 5

Flatten the cookies' tops with a flat-bottomed spatula after baking. Transfer the cookies from the pan to a wire rack to cool after 5 minutes.

Step 6

Also See

Also See

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