18 Delicious Oatmeal Butterscotch Cookies Recipes Amazing

Mmm, can you smell that? The warm, buttery aroma of oatmeal butterscotch cookies baking in the oven is simply irresistible! Whether you’re craving a cozy treat to enjoy with your afternoon coffee or searching for the perfect dessert to share at your next gathering, these 18 delicious recipes are sure to delight. Dive into our roundup and discover your new favorite cookie recipe today!

Classic Oatmeal Butterscotch Cookies

Mmm, there’s nothing quite like the smell of freshly baked cookies wafting through your kitchen. These Classic Oatmeal Butterscotch Cookies are your go-to for a sweet, chewy treat that’s packed with nostalgia and butterscotch goodness.

Ingredients

• 1 cup of softened butter (that’s 2 sticks, if you’re eyeballing it)
• 1 cup of packed brown sugar (for that deep, caramel-like sweetness)
• 1/2 cup of granulated sugar (to balance things out)
• 2 large eggs (room temperature blends better)
• 1 tsp of vanilla extract (a splash for flavor)
• 1 1/2 cups of all-purpose flour (the foundation)
• 1 tsp of baking soda (the rise maker)
• 1/2 tsp of salt (just a pinch to enhance flavors)
• 3 cups of old-fashioned oats (for that perfect chew)
• 1 1/2 cups of butterscotch chips (the star of the show)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Tip: This takes about 3 minutes with an electric mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the creamed mixture. Tip: Don’t overmix to keep the cookies tender.
5. Stir in the oats and butterscotch chips until just combined. Tip: If the dough feels too sticky, chill it for 30 minutes to make it easier to handle.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Warm from the oven, these cookies are irresistibly chewy with a buttery, butterscotch flavor that’s hard to resist. Try serving them with a cold glass of milk for the ultimate comfort food experience.

Chewy Oatmeal Butterscotch Chip Cookies

Remember those lazy Sunday afternoons when all you wanted was something sweet, chewy, and downright comforting? These oatmeal butterscotch chip cookies are your answer, packed with nostalgia and that irresistible chew.

Ingredients

• 1 cup of softened butter (that’s 2 sticks, folks)
• 1 cup of packed brown sugar (for that deep, molasses-y sweetness)
• 1/2 cup of granulated sugar (to balance things out)
• 2 large eggs (room temp is best)
• 1 tsp of vanilla extract (a splash for flavor)
• 1 1/2 cups of all-purpose flour (spooned and leveled, please)
• 1 tsp of baking soda (the rise maker)
• 1/2 tsp of salt (just a pinch to enhance flavors)
• 3 cups of old-fashioned oats (the chewy backbone)
• 1 1/2 cups of butterscotch chips (the star of the show)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Tip: This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: This should take about 3 minutes with a mixer—don’t rush it.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one ensures they incorporate evenly.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in the oats and butterscotch chips until evenly distributed. Tip: A spatula works best here to keep the oats intact.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

You’ll love the chewy texture with pockets of melted butterscotch in every bite. Try serving them warm with a glass of cold milk for the ultimate comfort food moment.

Oatmeal Butterscotch Cookies with Pecans

Kick off your baking session with these oatmeal butterscotch cookies with pecans—they’re the perfect mix of chewy, sweet, and nutty. You’ll love how easy they are to whip up, and trust me, they disappear just as fast.

Ingredients

• 1 cup of softened butter
• 1 cup of packed brown sugar
• 1/2 cup of granulated sugar
• 2 large eggs
• 1 tsp of vanilla extract
• 1 1/2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp of cinnamon
• 3 cups of old-fashioned oats
• 1 cup of butterscotch chips
• 1 cup of chopped pecans

Instructions

1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until it’s light and fluffy. Tip: Make sure your butter is at room temperature for the best texture.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, whisk together the flour, baking soda, and cinnamon. Gradually add this to the butter mixture.
5. Stir in the oats, butterscotch chips, and pecans until everything’s well combined. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes.
6. Drop tablespoon-sized balls of dough onto the baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

These cookies are wonderfully chewy with a rich butterscotch flavor and a satisfying crunch from the pecans. Try serving them warm with a scoop of vanilla ice cream for an extra special treat.

Soft and Fluffy Oatmeal Butterscotch Cookies

Fancy a cookie that’s like a hug in edible form? These soft and fluffy oatmeal butterscotch cookies are just that. Perfect for when you need a little comfort or a sweet treat to share.

Ingredients

• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 1/2 cup of unsalted butter, softened
• 1/2 cup of brown sugar, packed
• 1/4 cup of granulated sugar
• 1 large egg
• 1 tsp of vanilla extract
• 1 1/2 cups of old-fashioned oats
• a generous handful of butterscotch chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a larger bowl, cream the softened butter with both sugars until light and fluffy. Tip: Make sure your butter is at room temperature for the best texture.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients, then fold in the oats and butterscotch chips. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Chewy, buttery, and speckled with sweet butterscotch, these cookies are a dream. Try serving them warm with a glass of cold milk for the ultimate comfort combo.

Gluten-Free Oatmeal Butterscotch Cookies

Got a craving for something sweet but need to keep it gluten-free? These oatmeal butterscotch cookies are your new best friend—chewy, flavorful, and just the right amount of sweet.

Ingredients

• 1 cup of gluten-free rolled oats
• 1/2 cup of gluten-free flour blend
• 1/2 cup of butterscotch chips
• 1/4 cup of softened butter
• 1/4 cup of brown sugar
• 1/4 cup of white sugar
• 1 egg
• A splash of vanilla extract
• A pinch of salt
• 1/2 tsp of baking soda

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the softened butter, brown sugar, and white sugar until creamy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and a splash of vanilla extract until well combined.
4. Stir in the gluten-free flour blend, baking soda, and a pinch of salt. Mix until just combined to avoid overworking the dough.
5. Fold in the gluten-free rolled oats and butterscotch chips. Tip: If the dough feels too sticky, let it chill in the fridge for 10 minutes.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now these cookies are a dream—crispy on the outside, chewy on the inside, and packed with butterscotch goodness. Try serving them warm with a glass of cold milk for the ultimate treat.

Vegan Oatmeal Butterscotch Cookies

Craving something sweet but want to keep it vegan? These oatmeal butterscotch cookies are your new best friend—soft, chewy, and packed with flavor.

Ingredients

• 1 cup of rolled oats
• 1/2 cup of vegan butterscotch chips
• 1/2 cup of brown sugar, packed
• 1/4 cup of coconut oil, melted
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• A splash of vanilla extract
• A pinch of salt
• 1/2 tsp of baking soda

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the ground flaxseed with water to make your flax egg. Let it sit for 5 minutes to thicken.
3. In a large bowl, combine the melted coconut oil and brown sugar. Stir until smooth.
4. Add the flax egg and vanilla extract to the sugar mixture. Mix well.
5. Throw in the rolled oats, baking soda, and salt. Stir until everything is nicely combined.
6. Fold in the vegan butterscotch chips gently. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: For extra gooey cookies, press a few more butterscotch chips on top right after baking.

So there you have it—cookies that are perfectly crisp on the outside, tender on the inside, with little pockets of butterscotch goodness. Try serving them warm with a drizzle of almond milk for an extra cozy treat.

Oatmeal Butterscotch Cookies with Coconut

Delightful doesn’t even begin to describe these oatmeal butterscotch cookies with coconut. They’re the perfect blend of chewy, sweet, and just a tad crispy around the edges. You’re going to love how easy they are to whip up, too.

Ingredients

• 1 cup of all-purpose flour
• A pinch of salt
• 1/2 tsp of baking soda
• 1/2 cup of unsalted butter, softened
• 1/2 cup of granulated sugar
• 1/2 cup of packed brown sugar
• 1 large egg
• A splash of vanilla extract
• 1 1/2 cups of old-fashioned oats
• 1 cup of butterscotch chips
• 1/2 cup of shredded coconut

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
3. In a larger bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients, then fold in the oats, butterscotch chips, and coconut. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Heavenly is the first word that comes to mind with these cookies. The butterscotch and coconut add a tropical twist that’s irresistible. Try serving them warm with a scoop of vanilla ice cream for an extra special treat.

Spiced Oatmeal Butterscotch Cookies

Hey, you know those days when you crave something sweet but not too heavy? These spiced oatmeal butterscotch cookies are your answer. They’re chewy, packed with flavor, and just the right amount of sweet.

Ingredients

• 1 cup of old-fashioned oats
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar, packed
• 1 large egg
• 1 tsp of vanilla extract
• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• a pinch of salt
• 3/4 cup of butterscotch chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as you see no more flour streaks.
6. Fold in the oats and butterscotch chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For evenly sized cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these cookies warm for a gooey butterscotch center or let them cool completely for a chewier texture. Either way, they’re perfect with a glass of milk or as a sweet snack on the go.

Oatmeal Butterscotch Cookies with Dark Chocolate

Got a craving for something sweet, chewy, and a little bit fancy? These oatmeal butterscotch cookies with dark chocolate are your next baking project. They’re the perfect mix of cozy and indulgent, with a texture that’s just right.

Ingredients

• 1 cup of old-fashioned oats
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar, packed
• 1 large egg
• 1 tsp of vanilla extract
• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 3/4 cup of butterscotch chips
• 1/2 cup of dark chocolate chunks

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the oats, butterscotch chips, and dark chocolate chunks. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For evenly sized cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ultimate comfort in cookie form, these treats are chewy with a slight crunch from the oats, and the dark chocolate adds a rich contrast to the sweet butterscotch. Try serving them slightly warm with a glass of cold milk for the ultimate experience.

Oatmeal Butterscotch Cookies with White Chocolate

Craving something sweet and comforting? These oatmeal butterscotch cookies with white chocolate are your next baking project. They’re chewy, packed with flavor, and just the thing for a cozy treat.

Ingredients

• 1 cup of butter, softened
• 1 cup of packed brown sugar
• 1/2 cup of granulated sugar
• 2 eggs
• 1 tsp of vanilla extract
• 1 1/2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp of cinnamon
• 3 cups of old-fashioned oats
• 1 cup of butterscotch chips
• 1/2 cup of white chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, whisk together the flour, baking soda, and cinnamon. Gradually add this to the butter mixture.
5. Fold in the oats, butterscotch chips, and white chocolate chips until well combined. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ready to enjoy? These cookies are a perfect mix of chewy and crisp, with the rich flavors of butterscotch and white chocolate shining through. Try serving them warm with a glass of milk for the ultimate comfort snack.

Oatmeal Butterscotch Cookies with Almonds

Hey, you know those days when you crave something sweet but not too heavy? These oatmeal butterscotch cookies with almonds are your answer. They’re chewy, packed with flavor, and just the right amount of crunchy.

Ingredients

• 1 cup of rolled oats
• 1/2 cup of butterscotch chips
• 1/4 cup of sliced almonds
• 1/2 cup of butter, softened
• 1/2 cup of brown sugar
• 1/4 cup of granulated sugar
• 1 egg
• 1 tsp of vanilla extract
• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop once you no longer see flour streaks.
5. Fold in the rolled oats, butterscotch chips, and sliced almonds. Tip: For extra crunch, toast the almonds lightly before adding them to the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ready to enjoy? These cookies strike the perfect balance between chewy and crunchy, with the butterscotch adding a rich, caramel-like sweetness. Try serving them warm with a glass of cold milk for the ultimate comfort snack.

Oatmeal Butterscotch Cookies with Dried Cranberries

Baking up a batch of these oatmeal butterscotch cookies with dried cranberries is like wrapping yourself in a warm hug. You’ll love the chewy texture and the sweet, tangy bursts of cranberry.

Ingredients

• 1 cup of old-fashioned oats
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar, packed
• 1 large egg
• 1 tsp of vanilla extract
• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 3/4 cup of butterscotch chips
• 1/2 cup of dried cranberries

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the oats, butterscotch chips, and dried cranberries. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies are wonderfully soft with a slight crunch from the oats. The butterscotch and cranberries create a perfect balance of sweet and tart. Try serving them warm with a glass of cold milk for the ultimate comfort treat.

Oatmeal Butterscotch Cookies with Maple Syrup

Hey, you know those days when you crave something sweet but not too heavy? These oatmeal butterscotch cookies with a hint of maple syrup are your answer. They’re chewy, packed with flavor, and just the right amount of sweet.

Ingredients

• 1 cup of old-fashioned oats
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar, packed
• 1 large egg
• 1 tsp of vanilla extract
• a splash of maple syrup
• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• a pinch of salt
• a couple of handfuls of butterscotch chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg, vanilla extract, and that splash of maple syrup until well combined.
4. Stir in the oats, flour, baking soda, and salt just until the dough comes together. Tip: Don’t overmix to keep the cookies tender.
5. Fold in the butterscotch chips evenly throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and warm, these cookies have a perfect balance of chewiness from the oats and a rich, buttery flavor with the sweet surprise of butterscotch. Serve them with a cold glass of milk or crumble over vanilla ice cream for an extra treat.

Oatmeal Butterscotch Cookies with Cinnamon

Let’s talk about these oatmeal butterscotch cookies with cinnamon—they’re the perfect mix of chewy, sweet, and just a hint of spice. You’re going to love how easy they are to make, and your kitchen will smell amazing.

Ingredients

• 1 cup of old-fashioned oats
• 1 cup of all-purpose flour
• 1/2 cup of unsalted butter, softened
• 1/2 cup of brown sugar, packed
• 1/4 cup of granulated sugar
• 1 large egg
• 1 tsp of vanilla extract
• 1/2 tsp of baking soda
• 1/2 tsp of cinnamon
• A pinch of salt
• 3/4 cup of butterscotch chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the softened butter, brown sugar, and granulated sugar until creamy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can make the cookies tough.
6. Fold in the butterscotch chips gently.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For evenly sized cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies come out with a delightful chew from the oats, a rich butterscotch flavor, and a warm cinnamon kick. Try serving them warm with a glass of cold milk for the ultimate comfort treat.

Oatmeal Butterscotch Cookies with Sea Salt

Got a sweet tooth and a little time to spare? These oatmeal butterscotch cookies with a sprinkle of sea salt are your next kitchen adventure. They’re chewy, sweet, and just a tad salty—perfect for any time you need a treat.

Ingredients

• 1 cup of rolled oats
• 1 cup of all-purpose flour
• 1/2 cup of unsalted butter, softened
• 1/2 cup of brown sugar
• 1/4 cup of granulated sugar
• 1 large egg
• a splash of vanilla extract
• 1/2 tsp of baking soda
• a pinch of salt
• 3/4 cup of butterscotch chips
• a couple of pinches of sea salt for topping

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the softened butter, brown sugar, and granulated sugar until fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until combined.
4. Stir in the flour, baking soda, and a pinch of salt until just mixed. Tip: Overmixing can make the cookies tough.
5. Fold in the rolled oats and butterscotch chips gently.
6. Drop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
7. Sprinkle a tiny bit of sea salt on top of each cookie before baking. Tip: The sea salt enhances the butterscotch flavor beautifully.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Kick back and enjoy these cookies warm for that melt-in-your-mouth experience, or pack them for a sweet surprise in lunchboxes. Either way, that butterscotch and sea salt combo is a game-changer.

Oatmeal Butterscotch Cookies with Banana

Ever find yourself craving something sweet but not overly complicated? These oatmeal butterscotch cookies with banana are your answer—easy to whip up, deliciously chewy, and just the right amount of sweet.

Ingredients

• 1 cup of rolled oats
• 1/2 cup of butterscotch chips
• 1 ripe banana, mashed
• 1/2 cup of all-purpose flour
• 1/4 cup of brown sugar
• 1/4 cup of unsalted butter, melted
• 1 egg
• A splash of vanilla extract
• A pinch of salt
• 1/2 tsp of baking soda

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed banana, melted butter, brown sugar, egg, and vanilla extract until well combined.
3. Tip: Make sure your banana is really ripe for the best natural sweetness.
4. Add the flour, baking soda, and salt to the wet ingredients, stirring just until mixed.
5. Fold in the rolled oats and butterscotch chips gently.
6. Tip: Don’t overmix the dough to keep the cookies tender.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Tip: They’ll firm up as they cool, so don’t wait for them to look fully set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

What you’ll love about these cookies is their perfect balance of chewiness from the oats and gooeyness from the butterscotch chips. Serve them warm with a glass of cold milk for the ultimate comfort snack.

Oatmeal Butterscotch Cookies with Pumpkin Spice

Fall is just around the corner, and you know what that means—it’s time to cozy up with some delicious treats. These oatmeal butterscotch cookies with a hint of pumpkin spice are the perfect way to welcome the season.

Ingredients

• 1 cup of old-fashioned oats
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar, packed
• 1 large egg
• 1 tsp of vanilla extract
• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of pumpkin spice
• 1 cup of butterscotch chips
• A splash of milk (if needed)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, salt, and pumpkin spice.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the oats and butterscotch chips. If the dough seems too thick, add a splash of milk to loosen it up.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Warm, chewy, and packed with flavor, these cookies are a fall favorite. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an extra special treat.

Oatmeal Butterscotch Cookies with Espresso

Kickstart your baking adventure with these oatmeal butterscotch cookies that pack a caffeinated punch. Perfect for those who love a little espresso kick in their sweet treats, these cookies are chewy, flavorful, and downright irresistible.

Ingredients

• 1 cup of all-purpose flour
• 1/2 tsp of baking soda
• A pinch of salt
• 1/2 cup of unsalted butter, softened
• 1/2 cup of granulated sugar
• 1/2 cup of packed brown sugar
• 1 large egg
• A splash of vanilla extract
• 1 tbsp of espresso powder
• 1 1/2 cups of old-fashioned oats
• A couple of handfuls of butterscotch chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the butter, granulated sugar, and brown sugar together until fluffy. Tip: Make sure your butter is at room temperature for the best texture.
4. Beat in the egg, vanilla extract, and espresso powder until well combined.
5. Gradually mix in the dry ingredients, then fold in the oats and butterscotch chips. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Let these cookies cool completely to enjoy their chewy texture and the rich contrast of sweet butterscotch with bold espresso. Serve them with a cold glass of milk or a hot cup of coffee for the ultimate treat.

Conclusion

Mouthwatering and versatile, these 18 oatmeal butterscotch cookies recipes are a treasure trove for any home baker looking to sweeten their day. Whether you’re craving something chewy, crispy, or packed with extra goodies, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love on Pinterest!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.