Forget boring cookies—these oatmeal butterscotch treats are pure comfort in every bite! Perfect for cozy weekends or impressing guests, our roundup offers 35 irresistible twists on this classic favorite. From chewy to crispy, there’s a recipe here for every home baker. Ready to fill your kitchen with warmth and sweetness? Let’s dive in!
Classic Oatmeal Butterscotch Cookies
Kindly, as autumn whispers through the kitchen window, I find myself drawn to the warmth of these cookies, their butterscotch notes a gentle echo of simpler times. They’re a humble treat, perfect for quiet afternoons or sharing with a loved one over tea.
Ingredients
– Butter – ½ cup
– Brown sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Flour – 1 ¼ cups
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Oats – 3 cups
– Butterscotch chips – 1 cup
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and brown sugar for 2 minutes until light and fluffy.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the oats and butterscotch chips gently with a spatula.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
A soft, chewy texture gives way to the rich, caramel-like flavor of butterscotch, making these cookies irresistible straight from the oven. For a cozy twist, serve them warm with a drizzle of honey or crumbled over vanilla ice cream, letting the melty chips mingle with each sweet bite.
Chewy Oatmeal Butterscotch Bars
A quiet afternoon calls for something warm from the oven, something that fills the kitchen with the scent of caramel and oats, a simple comfort to savor slowly. These bars are humble yet deeply satisfying, a treat that feels like a gentle pause in the day.
Ingredients
– Rolled oats – 2 cups
– All-purpose flour – 1 cup
– Unsalted butter – ½ cup
– Brown sugar – ¾ cup
– Butterscotch chips – 1 cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Egg – 1
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking pan.
2. In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until fully combined.
3. In a separate large bowl, melt the unsalted butter in the microwave for 45 seconds or until fully liquid.
4. Add the brown sugar to the melted butter and stir vigorously for 2 minutes until the mixture is smooth and slightly thickened.
5. Crack the egg into the butter-sugar mixture and beat it in with a whisk until fully incorporated.
6. Stir in the vanilla extract until evenly distributed throughout the wet ingredients.
7. Gradually add the dry oat-flour mixture to the wet ingredients, folding with a spatula until no dry streaks remain and a thick dough forms.
8. Gently fold in the butterscotch chips until they are evenly dispersed throughout the dough.
9. Tip: For chewier bars, avoid overmixing the dough once the dry ingredients are added to prevent toughness.
10. Press the dough firmly and evenly into the prepared baking pan using your hands or a spatula.
11. Tip: Lining the pan with parchment paper makes removal easier and ensures clean edges.
12. Bake in the preheated oven for 22–25 minutes, or until the edges are golden brown and the center appears set but still soft.
13. Tip: Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
14. Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour before slicing into bars.
Chewy and dense with a rich caramel flavor from the butterscotch, these bars have a tender crumb that melts in your mouth. Serve them slightly warm with a drizzle of honey or alongside a cold glass of milk for a cozy treat that feels like a hug in every bite.
Gluten-Free Oatmeal Butterscotch Bites
Often, the simplest moments bring the deepest comfort—like stirring together these humble ingredients on a quiet afternoon. Oatmeal butterscotch bites, gluten-free and tender, are little pockets of warmth that feel both nostalgic and gently nourishing.
Ingredients
– Gluten-free rolled oats – 2 cups
– Almond flour – 1 cup
– Butterscotch chips – ¾ cup
– Unsalted butter – ½ cup
– Brown sugar – ⅓ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free rolled oats, almond flour, baking soda, and salt, whisking lightly to avoid clumps—this ensures even distribution for a consistent texture.
3. In a separate large bowl, melt the unsalted butter in the microwave for 30 seconds or until fully liquid.
4. Stir the brown sugar into the melted butter until the mixture is smooth and no sugar granules remain.
5. Crack the egg into the butter-sugar mixture and add the vanilla extract, then whisk vigorously for 1 minute to incorporate air and create a lighter bite.
6. Gradually fold the dry oat mixture into the wet ingredients using a spatula, mixing just until combined to prevent overworking the dough.
7. Gently fold in the butterscotch chips, ensuring they are evenly distributed without crushing them.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
9. Bake for 12–14 minutes, or until the edges are golden brown and the centers appear set but still soft—this keeps them chewy rather than crisp.
10. Let the bites cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, as they firm up upon cooling.
Chewy and warmly spiced, these bites offer a soft texture with melty butterscotch pockets that contrast the oat’s gentle crunch. Serve them slightly warm with a drizzle of honey or crumbled over yogurt for a comforting breakfast twist.
Double Butterscotch Oatmeal Delights
Kindly, as the afternoon light fades, I find myself drawn to the warmth of the oven and the comforting scent of butterscotch. There’s something deeply soothing about these simple treats, a gentle pause in the day’s rush that feels like a quiet conversation with oneself.
Ingredients
– Old-fashioned rolled oats – 2 cups
– Unsalted butter – ½ cup
– Brown sugar – ¾ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Melt the unsalted butter in a saucepan over medium heat, swirling occasionally until fully liquid and fragrant, about 2–3 minutes.
3. Stir in the brown sugar until completely dissolved and the mixture is smooth, which should take 1–2 minutes of constant stirring.
4. Remove the saucepan from heat and mix in the vanilla extract and salt thoroughly.
5. Fold in the old-fashioned rolled oats until every oat is evenly coated with the butterscotch mixture.
6. Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
7. Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers appear set.
8. Let the delights cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Warm from the oven, they offer a delightful crunch at the edges with a chewy center, the butterscotch flavor deepening as they cool. Serve them alongside a cup of tea for a moment of quiet indulgence, or crumble them over vanilla ice cream for a simple yet elegant dessert.
Healthy Oatmeal Butterscotch Breakfast Cookies
Lingering over a quiet morning, I find comfort in these simple cookies that bridge the gap between wholesome breakfast and sweet indulgence. They carry the warmth of butterscotch while keeping things light and nourishing.
Ingredients
– Rolled oats – 2 cups
– Whole wheat flour – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Brown sugar – ⅔ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Butterscotch chips – ¾ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the rolled oats, whole wheat flour, baking powder, and salt until evenly combined.
3. In a separate large bowl, use an electric mixer to cream the unsalted butter and brown sugar on medium speed for 2 minutes, until light and fluffy.
4. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
5. Gradually add the dry oat mixture to the wet ingredients, mixing on low speed just until a dough forms.
6. Fold in the butterscotch chips by hand to avoid overmixing, which helps keep the cookies tender.
7. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheet.
8. Gently flatten each ball to about ½-inch thickness with your palm or the bottom of a glass.
9. Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, as they firm up upon cooling.
They emerge with a chewy texture from the oats, a subtle sweetness from the butterscotch, and a heartiness that feels both comforting and energizing. Try crumbling one over yogurt for a delightful breakfast parfait or pairing it with a cup of tea for a mindful moment of pause.
Soft and Chewy Oatmeal Butterscotch Cookies
Cradling a warm mug of tea, I find myself drawn to the simple comfort of baking on these quiet afternoons, where the aroma of butterscotch and oats fills the kitchen like a gentle embrace. There’s something deeply soothing about the process, a rhythm that slows the world down to just the soft hum of the oven and the promise of something sweet. These cookies, with their tender chew and caramel notes, feel like a quiet celebration of small moments.
Ingredients
– Butter – ½ cup
– Brown sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Flour – 1 cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Oats – 1 ½ cups
– Butterscotch chips – 1 cup
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and brown sugar for 2–3 minutes until light and fluffy.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
6. Fold in the oats and butterscotch chips gently with a spatula.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10–12 minutes until the edges are golden brown but the centers appear slightly soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
Heavenly in their warmth, these cookies emerge with a tender chew that gives way to pockets of melted butterscotch, perfect for pairing with a cold glass of milk or crumbling over vanilla ice cream for a cozy dessert.
Pumpkin Oatmeal Butterscotch Cookies
Unwinding into autumn’s embrace, the scent of pumpkin and butterscotch fills my kitchen, a quiet ritual of measuring and mixing that feels like a gentle exhale. These cookies carry the warmth of the season in every soft, spiced bite, a simple comfort to savor slowly with a cup of tea.
Ingredients
– Rolled oats – 1 ½ cups
– All-purpose flour – 1 cup
– Pumpkin puree – ½ cup
– Unsalted butter – ½ cup
– Brown sugar – ¾ cup
– Butterscotch chips – 1 cup
– Baking soda – 1 tsp
– Ground cinnamon – 1 tsp
– Salt – ½ tsp
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt until fully combined.
3. In a large bowl, cream the softened unsalted butter and brown sugar together with an electric mixer on medium speed for 2 minutes, until light and fluffy.
4. Add the pumpkin puree and vanilla extract to the butter mixture, and mix on low speed for 30 seconds until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain, being careful not to overmix.
6. Fold in the butterscotch chips with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated oven for 12–14 minutes, until the edges are lightly golden but the centers are still soft.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set.
10. Transfer the cookies to a wire rack to cool completely for 15 minutes.
They emerge tender and cake-like with a subtle spice, the butterscotch melting into sweet pockets against the earthy pumpkin. Serve them slightly warm with a drizzle of honey or crumbled over vanilla ice cream for a cozy autumn treat.
Vegan Oatmeal Butterscotch Treats
Kindly, as the afternoon light fades, I find myself drawn to the quiet comfort of baking—these treats are my gentle escape. Vegan oatmeal butterscotch treats offer a warm, nostalgic hug in every bite, perfect for savoring slowly with a cup of tea.
Ingredients
– Rolled oats – 2 cups
– Vegan butterscotch chips – 1 cup
– Maple syrup – ½ cup
– Coconut oil – ¼ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, combine the rolled oats and salt, stirring gently to mix them evenly.
3. Melt the coconut oil in a small saucepan over low heat until it becomes liquid, then remove it from the heat immediately to avoid burning.
4. Pour the melted coconut oil into the oat mixture, followed by the maple syrup and vanilla extract, and stir until everything is fully coated and moistened.
5. Fold in the vegan butterscotch chips, ensuring they are distributed uniformly throughout the mixture for consistent flavor in each treat.
6. Press the mixture firmly into the prepared baking pan using the back of a spoon or your hands to create an even layer that will bake uniformly.
7. Bake in the preheated oven for 18–20 minutes, or until the edges turn a light golden brown and the center feels set to the touch.
8. Remove the pan from the oven and allow it to cool completely on a wire rack for at least 1 hour to firm up before cutting, which prevents crumbling.
9. Once cooled, lift the treats out using the parchment paper and cut into 16 equal squares with a sharp knife for clean edges.
Zesty and wholesome, these treats boast a chewy texture with a rich, caramel-like sweetness from the butterscotch, making them ideal for pairing with a dollop of vegan yogurt or crumbling over oatmeal for breakfast.
Almond Oatmeal Butterscotch Cookies
A quiet afternoon calls for something warm from the oven, something that fills the kitchen with the scent of toasted almonds and sweet butterscotch. These cookies are a gentle embrace, a simple joy to bake when the world outside feels too loud. They come together with humble ingredients, each step a mindful pause in the day.
Ingredients
– Rolled oats – 1 cup
– All-purpose flour – ¾ cup
– Unsalted butter – ½ cup
– Brown sugar – ½ cup
– Granulated sugar – ¼ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Almonds – ½ cup, chopped
– Butterscotch chips – ¾ cup
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until fully combined.
3. In a large bowl, cream the unsalted butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for 2 minutes, until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, and mix on low speed for 30 seconds until just incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no streaks of flour remain, being careful not to overmix.
6. Fold in the chopped almonds and butterscotch chips with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake for 10–12 minutes, until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Out of the oven, these cookies offer a delightful contrast: crisp edges giving way to a chewy, oat-filled center, with the richness of butterscotch and the nutty crunch of almonds in every bite. Serve them warm with a glass of cold milk for a classic treat, or crumble them over vanilla ice cream for an effortless dessert that feels both comforting and special.
No-Bake Oatmeal Butterscotch Clusters
Reflecting on this quiet evening, I find myself drawn to the simplicity of no-bake treats that require little effort but yield such comforting rewards. Remembering how these clusters came together during a rushed afternoon reminds me that some of the sweetest moments emerge from the simplest ingredients.
Ingredients
Rolled oats – 2 cups
Butterscotch chips – 1 cup
Peanut butter – ½ cup
Honey – ¼ cup
Vanilla extract – 1 tsp
Instructions
1. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Combine 2 cups rolled oats, 1 cup butterscotch chips, ½ cup peanut butter, and ¼ cup honey in a large microwave-safe bowl.
3. Microwave the mixture on high for 60 seconds, then stir thoroughly to melt the chips and incorporate all ingredients evenly.
4. Microwave for another 30 seconds if needed until the mixture is smooth and pourable, being careful not to overheat as butterscotch can scorch easily.
5. Stir in 1 tsp vanilla extract until fully blended, which enhances the flavor depth without adding moisture.
6. Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them 1 inch apart to prevent merging.
7. Refrigerate the clusters for at least 2 hours or until firm to the touch, ensuring they set properly for a chewy texture.
Now, these clusters offer a delightful chew from the oats, balanced by the rich, caramel-like sweetness of butterscotch, making them perfect for crumbling over yogurt or enjoying with a cup of tea on a lazy afternoon.
Oatmeal Butterscotch Pecan Cookies
Oatmeal butterscotch pecan cookies bring a comforting warmth to any autumn afternoon, their chewy texture and rich flavor evoking memories of simpler times. Only the gentle hum of the oven and the sweet aroma of melting butterscotch break the quiet stillness of the kitchen. Each batch feels like a small, personal celebration of seasonal coziness.
Ingredients
– Unsalted butter – ½ cup
– Brown sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– All-purpose flour – ¾ cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Old-fashioned oats – 1 ½ cups
– Butterscotch chips – 1 cup
– Chopped pecans – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together ½ cup unsalted butter and ¾ cup brown sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add 1 egg and 1 tsp vanilla extract to the butter mixture, mixing on low speed just until combined.
4. In a separate bowl, whisk together ¾ cup all-purpose flour, ½ tsp baking soda, and ¼ tsp salt.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until no flour streaks remain.
6. Fold in 1 ½ cups old-fashioned oats, 1 cup butterscotch chips, and ½ cup chopped pecans until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Zesty with brown sugar and studded with buttery pecans, these cookies offer a delightful chew from the oats and pockets of melted butterscotch. Serve them slightly warm with a glass of cold milk for a classic pairing, or crumble them over vanilla ice cream for an effortless dessert.
Cranberry Oatmeal Butterscotch Bars
Lately, I’ve been craving something that feels like a warm hug on a cool autumn afternoon, something simple yet deeply satisfying. These cranberry oatmeal butterscotch bars emerged from that longing, blending tartness with sweetness in a humble, comforting treat. They’re perfect for quiet moments with a cup of tea or sharing with loved ones on a lazy weekend.
Ingredients
– Old-fashioned oats – 1 ½ cups
– All-purpose flour – 1 cup
– Unsalted butter – ½ cup
– Brown sugar – ¾ cup
– Dried cranberries – ½ cup
– Butterscotch chips – ½ cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later.
2. In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, and salt until well combined to ensure even distribution in the batter.
3. In a separate large bowl, melt the unsalted butter in the microwave for 45 seconds or until fully liquid, then stir in the brown sugar until the mixture is smooth and no lumps remain.
4. Tip: For a richer flavor, use dark brown sugar if you have it on hand, as it adds a deeper molasses note to the bars.
5. Gradually add the dry oat and flour mixture to the butter and sugar mixture, stirring with a spatula until just combined and no dry spots are visible; avoid overmixing to keep the texture tender.
6. Fold in the dried cranberries and butterscotch chips gently until they are evenly distributed throughout the dough.
7. Press the dough firmly and evenly into the prepared baking pan using your hands or the back of a spoon to create a uniform layer for consistent baking.
8. Tip: Lightly wet your fingers before pressing to prevent the dough from sticking and make smoothing easier.
9. Bake in the preheated oven for 22–25 minutes, or until the edges are golden brown and the center appears set but still slightly soft to the touch.
10. Remove the pan from the oven and allow it to cool completely in the pan on a wire rack for at least 1 hour before slicing to prevent crumbling.
11. Tip: For clean cuts, use a sharp knife and wipe it clean between slices, especially if the butterscotch chips are still warm and sticky.
12. Once cooled, lift the bars out using the parchment overhang, place on a cutting board, and slice into 9 or 12 equal bars.
Finally, these bars offer a delightful contrast: chewy from the oats, bursts of tart cranberry, and sweet, melty butterscotch in every bite. For a creative twist, serve them slightly warmed with a dollop of vanilla ice cream, letting the cold and warm textures mingle beautifully on the palate.
Dark Chocolate Oatmeal Butterscotch Cookies
Floating through the quiet afternoon, I found myself craving something that could hold both comfort and a hint of sophistication—a treat that feels like a warm embrace yet surprises with depth. These cookies, with their rich dark chocolate and sweet butterscotch nestled in hearty oats, became my gentle project, a small meditation in mixing and baking.
Ingredients
– Rolled oats – 1 cup
– All-purpose flour – ¾ cup
– Unsalted butter – ½ cup
– Brown sugar – ½ cup
– Granulated sugar – ¼ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Dark chocolate chips – ½ cup
– Butterscotch chips – ½ cup
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until fully combined.
3. In a separate large bowl, cream the unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, and beat on low speed for 1 minute until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms, being careful not to overmix.
6. Fold in the dark chocolate chips and butterscotch chips with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set.
10. Transfer the cookies to a wire rack to cool completely for 15 minutes.
Watching them cool, I admire how the chewy oatmeal base contrasts with the melty dark chocolate and sweet butterscotch, creating a cookie that’s both rustic and indulgent. Serve them slightly warm with a glass of cold milk for a simple delight, or crumble over vanilla ice cream for an effortless dessert upgrade.
Spiced Oatmeal Butterscotch Cookies
There’s something quietly comforting about these cookies, the way their warm spices and sweet butterscotch fill the kitchen with a sense of home. They’re the kind of treat that feels like a gentle pause in a busy day, simple yet deeply satisfying.
Ingredients
– Butter – ½ cup
– Brown sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Oats – 1 ½ cups
– Flour – 1 cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Cinnamon – 1 tsp
– Butterscotch chips – 1 cup
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2 minutes.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
6. Fold in the butterscotch chips evenly throughout the dough.
7. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet.
8. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Each bite offers a chewy texture from the oats, balanced by the rich, caramel-like sweetness of butterscotch and a hint of warm cinnamon. Enjoy them slightly warm with a glass of milk, or crumble over vanilla ice cream for a cozy dessert twist.
Caramel Drizzled Oatmeal Butterscotch Cookies
Sometimes, the simplest moments call for a cookie that feels like a warm embrace, one where the rich notes of butterscotch meld with the heartiness of oats, all crowned by a silken caramel drizzle. It’s a treat that whispers of cozy afternoons and quiet reflection, inviting you to slow down and savor each bite.
Ingredients
– Butter – ½ cup
– Brown sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Flour – 1 cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Oats – 1 ½ cups
– Butterscotch chips – 1 cup
– Caramel sauce – ¼ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and brown sugar for 2 minutes until light and fluffy.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in the oats and butterscotch chips until evenly distributed.
7. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet.
8. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set.
10. Transfer the cookies to a wire rack to cool completely.
11. Drizzle the caramel sauce over the cooled cookies in a zigzag pattern.
Now, these cookies emerge with a chewy texture from the oats, balanced by the sweet crunch of butterscotch and the smooth caramel finish. Nothing compares to enjoying one with a glass of cold milk or crumbling it over vanilla ice cream for an indulgent twist.
Conclusion
Vastly versatile, these 35 oatmeal butterscotch cookie recipes offer endless inspiration for your next baking adventure! We hope you find a new favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest boards for easy reference. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
