Soft and chewy on the inside yet crispy on the outside, these old-fashioned oatmeal and butterscotch cookies make the most delicious dessert.
Call these whatever you want – oatmeal butterscotch cookies, scotchies, butterscotch cookies with oatmeal…the name isn’t really important. THEY ARE JUST DELICIOUS. And addictive, I might add. I think I shoved 5 in my face before noon. I’m not really that proud of this but it was worth it.
Getting out of your cookie rut
I’ve been in a cookie rut lately — making my favorite chocolate chip cookies and I couldn’t break it when I needed a cookie fix…until I started making these oatmeal butterscotch cookies. Rut over. I now have another cookie to add to the rotation when I’m chocolate chipped out. And C loves them, which is so crazy considering he hates oatmeal. He won’t even consider a food if he sees oats anywhere close, but somehow he makes an exception when there’s lots of sugar involved.
Everyone has their own version of an old fashioned oatmeal and butterscotch cookie – Paula Deen, Martha Stewart, you name it. I think these cookies are quite frankly more flavorful than all the rest though thanks to a few key ingredients: molasses, brown sugar, and cinnamon and nutmeg.
The hardest part is letting the dough sit in the refrigerator for at least 30 minutes. If you can stand to leave the dough in the refrigerator overnight, they’ll be even better because the flavors have more time to meld.
Ingredients for Oatmeal Butterscotch Cookies
- baking soda
- unsalted butter
- light brown sugar
- granulated sugar
- molasses — you can use unsulphured or dark molasses, whatever is available to you
- pure vanilla extract
- old-fashioned rolled oats — don’t use the quick kind. Use the regular, old fashioned oats kind. They’re a sturdier oat.
- butterscotch morsels — or use chips. Different brands call them different things.
Variations to these Oatmeal Butterscotch Cookies
- Add in some orange zest to give the cookies an amazing hint of citrus
- Add in unsweetened coconut flakes for all my coconut lovers in my life. Oatmeal Butterscotch Coconut Cookies is a mouthful — literally. I can stuff my face with these cookies
- Brown your butter first to give the cookies an even deeper, more complex flavor (think: toffee). This takes a little more time, but the pay-off is great.
- Add in 2 Tbsp of peanut butter if you want to add some nutty flavor to the mix. Oatmeal and peanut butter are such a great combo anyway.
Other cookies to satisfy a sweet tooth
- These Lemon Crinkle Cookies are my guilty pleasure. So easy, so delicious and everyone always wants the recipe…and then I get embarrassed because they’re so easy.
- No Bake Oatmeal Cookies are always a hit no matter where you go.
- Chocolate Chip Oreo Cookies? Oreos are good in anything. Just ask my bowl of ice cream I’m eating right now.
- Coconut macaroons are delightfully sweet and easy to make, too.
- Hazelnut Shortbread Cookies — perfect!
Oatmeal Butterscotch Cookies
- 1 1/2 cupos all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tablespoon unsulphured or dark molasses
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 11 oz. package butterscotch chips or morsels
- Whisk flour, cinnamon, nutmeg, baking soda, and salt together in medium-sized bowl. Set aside.
- In a mixer with the paddle attachment, cream butter and sugars together on high until well combined, about 2-3 minutes. Add in eggs, molasses, and vanilla extract and mix until combined. You may need to scrape bottom of the bowl with a spatula to make sure everything's well combined. With mixer on low, add in dry ingredients until well combined.
- With mixer still on low, add in oats and then butterscotch morsels slowly until well combined. You may have to fold the remaining dough by hand. Stick dough in refrigerator for 30-45 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Scoop dough into 1 1/2" balls with a cookie scoop and place them 2" apart on cookie sheet. Bake 12-13 minutes or until golden brown.