butterscotch oatmeal cookies baked and placed on a pink surface

Butterscotch Oatmeal Cookies

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 20 Cookies 1x
  • Category: Desser
  • Method: Bake
  • Cuisine: American


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



  • 4oz browned butter, softened to room temp (how to brown butter
  • 125 Grams(1/2 heaping cup) Light Brown Sugar
  • 50 Grams (1/4 cup) Granulated Sugar
  • 1 Large Egg, at room temp.
  • 1 Teaspoon Pure Vanilla Extract
  • 100 Grams (1 Cup) Rolled Oats
  • 50 Grams (1/2 Cup) Quick Oats
  • 94 Grams (3/4 Cup) All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Cornstarch
  • 1 Cup Butterscotch Chips


  1. Preheat your oven to 350F/180C and line a baking sheet with a silpat (affiliate link) 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 (affiliate link) 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. 

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

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