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    Home » Dessert » Cookies

    Butterscotch Oatmeal Cookies

    Published: Jan 18, 2019 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    butterscotch oatmeal cookies baked and stacked on a pink surface

    Brown butter makes these butterscotch oatmeal cookies extra special. The perfect afternoon treat or midnight snack, you will love this cookie recipe! Perfect cookie dough for freezing!

    butterscotch oatmeal cookies baked and stacked on a pink surface

    Are you a butterscotch fan? I only like it once in a blue moon, but when I do like it I love it. It has been a good while since I have made anything with butterscotch, I think it has to have been a few years ago when I made my cookie butter butterscotch cookies. So it was definitely time for some more butterscotch cookies, specifically soft and chewy butterscotch oatmeal cookies.

    Let's get to the recipe.

    Jump to:
    • How do you make butterscotch chip cookies
    • Can you freeze oatmeal butterscotch cookies
    • Recipe Card
    • Recipe Ratings & Comments

    How do you make butterscotch chip cookies

    This recipe calls for brown butter, I happen to keep some on hand all the time. You may call me a brown butter addict, if you don't have any on hand check out my post on how to brown butter then chill the butter so it can re-solidify and come to a more solid softened state. We want softened brown butter for this recipe.

    Once your butter is ready, add it to a large mixing bowl or bowl of your electric mixer fitted with a paddle attachment and add the granulated and brown sugar, I like using both version of sugar for great texture and flavor.

    Cream the sugars until fully combined, 1-2 minutes. You will end up with the most glorious looking butter sugar mixture, the smell is heavenly.

    butter and sugar in a metal mixing bowl for a Butterscotch Oatmeal Cookies recipe
    creamed butter and sugar in a mixing bowl with a spatula for a Butterscotch Oatmeal Cookies recipe

    Next we are going to add one whole egg and a splash of pure vanilla extract.

    egg and vanilla added to sugar butter mixture in a large metal bowl on a pink surface


    Make sure to beat the egg and vanilla into the butter mixture, until they are fully combined. Then we need to whisk the dry ingredients together; all-purpose flour, baking soda, salt, cornstarch, and I like to use a mixture of both rolled and quick oats but you can defintiley just use all rollled oats.

    dry ingredients in a large glass bowl on a pink surface

    Gently fold the dry ingredients into the wet and just before they are fully combined pour in the butterscotch chips and fold those in.

    dry ingredients added to wet ingredients in a large mixing bowl for a Butterscotch Oatmeal Cookies recipe
    butterscotch chips added to oatmeal cookie dough in a metal bowl

    Using a medium cookie scoop prepare the cookie dough balls and place them on a silpat lined cookie sheet.

    Check out this post on my Cookie Baking Tips

    Butterscotch Oatmeal Cookie dough scooped on to a baking sheet on a pink surface

    Bake the cookies at 350F/180C for 8-10 minutes, or until the edges have started to brown and the center of the cookie is just set.

    Can you freeze oatmeal butterscotch cookies

    Yes while I prefer to freeze cookie dough and bake the cookies fresh, you can freeze the baked cookies as well. Just make sure they are completely cooled before freezing and place in an airtight container to freeze.

    To freeze the dough balls I suggest scooping the cookie dough into the dough size you want and freezing that on a flat surface so they do not stick together, once the dough is frozen feel free ot transfer to a ziploc bag for easier storage.

    If you want to bake the frozen dough balls just add an extra minute or two on the bake time. Then you can have fresh cookies whenever you want!!

    Another oatmeal cookie recipe you may love are my oatmeal cranberry cookies, try baking these next!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    butterscotch oatmeal cookies baked and placed on a pink surface

    Butterscotch Oatmeal Cookies

    ★★★★★

    5 from 1 reviews

    Print Recipe
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    Brown butter makes these butterscotch oatmeal cookies extra special. The perfect afternoon treat or midnight snack, you will love this cookie recipe! 

    • Total Time: 25 minutes
    • Yield: 20 Cookies 1x

    Ingredients

    Units Scale
    • 4oz browned butter, softened to room temp (how to brown butter)
    • 125 grams(½ heaping cup) Light Brown Sugar
    • 50 grams (¼ cup) Granulated Sugar
    • 1 Large Egg, at room temp.
    • 1 Teaspoon Pure Vanilla Extract
    • 100 grams (1 Cup) Rolled Oats
    • 50 grams (½ Cup) Quick Oats
    • 94 grams (¾ Cup) All-Purpose Flour
    • ½ Teaspoon Baking Soda
    • ½ Teaspoon Salt
    • 2 Teaspoons Cornstarch
    • 1 cup Butterscotch Chips

    Instructions

    1. Preheat your oven to 350F/180C and line a baking sheet with a silpat liner or parchment paper.
    2. In the bowl of an electric mixer or a large bowl mix together the browned butter, brown sugar, and granulated sugar. Once combined add the egg and vanilla extract. 
    3. In a medium sized bowl mix together the rolled oats, quick oats, all-purpose flour, baking soda, salt, and cornstarch. 
    4. Gently fold the dry ingredients into the wet then fold in the butterscotch chips. Using a medium cookie scoop to form 1.5 tablespoons of dough and place them spaced out on prepared cookie sheet. Bake for 8-10 minutes or until the center of the cookies are just set, let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cookies will keep for up to 5 days in an airtight container. 

    Equipment

    half sheet pans

    Half Sheet Pan

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    Image of Medium Cookie Scoop

    Medium Cookie Scoop

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 10
    • Category: Desser
    • Method: Bake
    • Cuisine: American

    Keywords: oatmeal butterscotch cookies, brown butter oatmeal cookies, brown butter butterscotch cookies

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Comments

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    1. Leslie Kunhardt says

      March 30, 2020 at 8:12 pm

      Made these. They were a total hit
      Followed exact instructions. A keeper
      God bless

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 01, 2020 at 8:02 pm

        That is awesome new Leslie, so pleased you enjoyed the cookies!! XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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