This easy Oatmeal Butterscotch Chocolate Chip Cookies recipe is a variation of one of my favorite classic oatmeal cookie recipes.
These cookies begin with a nice, chewy base made with rolled oats, and I add a blend of half milk chocolate chips and half butterscotch chips — a ratio that tastes just right.
We love easy cookie recipes that are also super yummy, like our Coconut Almond Macaroons, Molasses Crinkle Cookies and Soft Chocolate Chip Sea Salt Cookies. Don’t miss our roundup of 30 best easy Christmas cookie recipes!
Why This Recipe Will Make You Happy
Delicious flavor: The combination of oatmeal, chocolate chips, and butterscotch chips creates a unique and satisfying flavor that is hard to resist.
Easy recipe: These drop cookies are simple to make. Just follow the easy directions, and you’ll be eating warm, delectable cookies in no time!
Chewy texture: The edges are lightly browned, and the oatmeal adds a chewy texture to the cookies that you’ll love!
Ingredients and Substitutions
Here’s what you’ll need to make these oatmeal butterscotch chocolate cookies:
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt – we just use regular table salt for baking
1⁄2 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, softened
3⁄4 cup granulated sugar
3⁄4 cup firmly packed dark brown sugar – Light brown sugar is fine, too.
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats – for the best texture, use rolled oats instead of instant or steel cut oats.
1 cup butterscotch morsels
1 cup semisweet or milk chocolate chips
Step by Step Directions
Preheat oven to 350 degrees F. and lightly grease or line a baking sheet with a silicone liner or parchment paper.
Whisk together the flour, baking soda, salt, and cinnamon in a small bowl; set aside.
In a large bowl, combine the butter, granulated sugar, brown sugar, eggs, and vanilla extract and beat until smooth. Add the flour mixture to the butter mixture and stir until smooth.
Add the oats and use a sturdy spoon to stir until well combined. Add the butterscotch and chocolate chips and stir until they are incorporated throughout the dough. The dough will be quite stiff.
Drop by rounded tablespoonfuls on baking sheet, 2 to 3 inches apart.
Flatten slightly. Bake for just until edges are lightly browned, about 9 to 10 minutes.
Remove from oven, cool on the pan for 1 minute, and then transfer to a wire rack to finish cooling. Makes about 4 dozen cookies.
Oatmeal Scotchies Cookie Variations
Oatmeal Chocolate Chip Peanut Butter Cookies – Substitute 1 cup of peanut butter morsels for the butterscotch chips.
Oatmeal Butterscotch Chocolate Cookies with Nuts – Add 1 cup of your favorite chopped nuts such as pecans or walnuts to the recipe, and reduce the oatmeal by 1/2 cup (so, use 2 1/2 cups rolled oats).
Your Stars Make Us So Happy!
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Shall we make some tasty cookies together? Here’s the printable recipe card:
Oatmeal Butterscotch Chocolate Chip Cookies
Equipment
- 1 Baking sheet
- 1 Whisk
- 1 Metal spatula
- 1 Wire cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter (2 sticks), softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup butterscotch morsels
- 1 cup semisweet or milk chocolate chips
Instructions
- Preheat oven to 350 degrees F. and lightly grease or line a baking sheet with a silicone liner or parchment paper.
- Whisk together the flour, baking soda, salt, and cinnamon in a small bowl; set aside.
- In a large bowl, combine the butter, granulated sugar, brown sugar, eggs, and vanilla extract and beat until smooth. Add the flour mixture to the butter mixture and stir until smooth.
- Add the oats and use a sturdy spoon to stir until well combined. Add the butterscotch and chocolate chips and stir until they are incorporated throughout the dough. The dough will be quite stiff.
- Drop by rounded tablespoonfuls on baking sheet, 2 to 3 inches apart, and flatten balls slightly with the palm of your hand.
- Bake just until edges are lightly browned, about 9 to 10 minutes.
- Remove from oven, cool on the pan for 1 minute, and then transfer to a wire rack to finish cooling. Makes about 4 dozen cookies.
Notes
Nutrition
Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
OMG… you are pure evil! I may as well just adhere them to my hips, it would save time! 🙂
These look pretty awesome and remind me of a chocolate chip oatmeal cookie my daughter and I came up with. So delicious for fall. Thank you for this recipe, will make these over the weekend
Just the way we love our oatmeal cookies!
love these cookies. What can we use instead of brown sugar?
So glad you like the cookie recipe! Here are 7 substitutes for brown sugar: https://www.healthline.com/nutrition/brown-sugar-substitutes. I hope one of these works for you! ~Eliza
These were fantastic. I hadn’t made a butterscotch cookie in a long time and these really hit the spot. Thanks!
Have made 3x. I do butterscotch chips, dark chocolate chips, and white chocolate chips. I add 1 tsp of instant coffee too. And I cut both sugars to 1/2 cup.
My family goes nuts for them. Just insane. I’m about to start another batch (at 9:15pm) to freeze the dough so i can stop worrying about running out!!!
Thank you for your great comment, and for sharing the ways you make this recipe to suit your family’s tastebuds. I love it!! Can’t wait to try your variation. ~Eliza
I made these cookies today and they are so yummy! The batter is a delight to work with every step of the way but that smooth texture before adding in the oats and chips? c’moooon, so lovely. + for such a low maintenance recipe you get SO many cookies.
Your note absolutely made my day! Thank you so much for letting me know you love these cookies. They are really tasty, aren’t they? Thanks again, Eliza