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Oatmeal Butterscotch Chocolate Chip Cookies

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!

A dozen just-baked oatmeal butterscotch chocolate chip cookies.

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.

Five bowls containing the dry ingredients, wet ingredients, oatmeal, chocolate chips and butterscotch chips.

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.

A bowl of butterscotch chocolate chip oatmeal cookie dough.

Drop by rounded tablespoonfuls on baking sheet, 2 to 3 inches apart.

Cookie dough balls on a silicone baking mat.

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.

Close up of baked oatmeal cookies with butterscotch and chocolate chips.

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!

If you enjoy this easy cookie recipe, please click on the little stars ⭐️⭐️⭐️⭐️⭐️ below to leave a rating. It helps us so much, and we love reading your comments, too!

Shall we make some tasty cookies together? Here’s the printable recipe card:

Close up of baked oatmeal cookies with butterscotch and chocolate chips.

Oatmeal Butterscotch Chocolate Chip Cookies

Eliza Cross
Sweet, chewy, and so easy to make, you'll love these oatmeal cookies baked with chocolate chips and butterscotch chips.
4.7 from 9 votes
Prep Time 15 minutes
Cook Time 40 minutes
Cooling time 5 minutes
Total Time 1 hour
Course Cookies
Cuisine American
Servings 48 cookies
Calories 130 kcal

Equipment

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

Store cookies at room temperature in a tightly sealed container. For the best flavor and texture, eat within 5-7 days.
Cookies can be frozen, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight before eating. 

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 4.5gTrans Fat: 0gCholesterol: 15mgSodium: 85mgPotassium: 10mgFiber: 1gSugar: 6gCalcium: 7mgIron: 0mg
Keyword butterscotch chips, chocolate chip cookies, drop cookies, easy cookie recipes, oatmeal cookies
Did you make this recipe?We love seeing what you made! Be sure to leave a review, and show us your creations by tagging #HappySimpleLiving.
Close up of oatmeal butterscotch chocolate chip cookies on baking sheet.

About Eliza Cross

Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.

10 thoughts on “Oatmeal Butterscotch Chocolate Chip Cookies”

  1. 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

    Reply
    • 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

      Reply
  2. 5 stars
    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!!!

    Reply
    • 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

      Reply
  3. 5 stars
    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.

    Reply
    • 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

      Reply

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