Oatmeal Butterscotch Cookies are a delightful variation of the classic oatmeal cookie, blending the wholesome chewiness of oats with the rich, caramel-like flavor of butterscotch chips. These cookies are soft in the middle, slightly crisp on the edges, and wonderfully sweet, making them a family favourite for any occasion.
Oatmeal Butterscotch Cookies:
The roots of oatmeal cookies trace back to Scotland, where oats were widely used in baking. As the recipe spread to America, bakers began experimenting with different flavors and add-ins. Butterscotch, introduced in the 19th century, became a natural pairing with oats, giving rise to this cozy, nostalgic cookie that continues to be a popular homemade treat.
History of Butterscotch Cookies:
The oatmeal cookie has its origins in Scotland during the 1800s, where oats were a staple ingredient in daily diets. Scottish bakers created hearty oat cakes and biscuits that were filling, nutritious, and easy to prepare. When this tradition traveled to America, the recipe evolved into a sweeter version, especially with the widespread use of baking soda and baking powder in the 19th century, giving rise to the soft and chewy oatmeal cookies we know today.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Oatmeal Butterscotch Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon (optional)
- ½ tsp salt
- 3 cups old-fashioned oats
- 1 ½ cups butterscotch chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture.
- Stir in oats and butterscotch chips until evenly combined.
- Drop rounded spoonfuls of dough onto baking sheets.
- Bake for 10–12 minutes, until edges are golden but centres remain soft.
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Old-fashioned oats give the best chewy texture.
- Chill dough for 30 minutes to control spreading.
- Do not overbake – cookies firm up while cooling.
- Store in an airtight container for up to 1 week.
- Add chopped nuts for extra crunch
Tips for Butterscotch Cookies:
- Use parchment paper to prevent over-browning.
- Swap butterscotch with chocolate or white chips for variation.
- Freeze dough balls and bake later for fresh cookies anytime.
- Use a cookie scoop for evenly sized cookies.
- For softer cookies, slightly underbake
FAQs for Butterscotch Cookies:
Q: Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer and less chewy.
Q: Can I make them gluten-free?
Yes, use gluten-free flour and certified GF oats.
Q: Can I freeze baked cookies?
Yes, store in freezer bags for up to 2 months.
Q: How do I keep cookies soft?
Place a slice of bread in the container to maintain moisture.
Q: Can I reduce the sugar?
Yes, but keep enough to balance the butterscotch flavour.