These soft and chewy butterscotch oatmeal cookies are filled with hearty rolled oats and creamy butterscotch chips. They make a perfect holiday treat or a sweet snack year-round. The warm hint of cinnamon and deep molasses promise a bakery-style cookie that’s sure to become your new favorite!
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🗝️ Recipe’s key points
- These soft, chewy oatmeal butterscotch cookies are perfect for breakfast or a snack. The butterscotch chips, cinnamon, and dark molasses add a special holiday touch.
- Easily adapt these oatmeal butterscotch chip cookies with simple ingredients variations to suit your preferences.
- The ingredient ratio is ideal for a soft, chewy cookie. It has a crispy outer edge that is absolutely mouth-watering!
This soft oatmeal cookie recipe uses simple pantry staples. It’s an easy and delicious treat for your loved ones this holiday!
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- All-purpose flour – A sturdy flour for baked treats.
- Cinnamon – Adds a lovely touch of warmth to these chewy oatmeal cookies, reminiscent of holiday treats.
- Baking soda – Provides a good rise in these oatmeal butterscotch chip cookies.
- Kosher salt – Enhances and balances all of the flavors in these holiday oatmeal cookies.
- Unsalted butter – I prefer using unsalted butter for better control of this oatmeal cookie recipe. Make sure to soften the butter first at room temperature.
- Brown sugar – Adds moisture to the cookie dough for irresistible chewy centers.
- Granulated sugar – Adds sweetness and helps to create crisp outer edges.
- Eggs – Brought to room temperature before mixed into the other ingredients for improved incorporation.
- Dark molasses – Helps give these cookies incredible flavor. Make sure to use unsulphured or dark molasses (NOT blackstrap). If you don’t have any on hand, simply leave it out and don’t replace it with anything else.
- Vanilla extract – For depth of flavor.
- Whole rolled oats – Add a hearty, chewy texture and a nutty flavor. They also help to thicken these butterscotch oatmeal cookies.
- Butterscotch chips – These sweet chips add a rich, caramel-like flavor to brown sugar oatmeal cookies. They pair wonderfully with dark molasses and cinnamon. Reserve a few to gently press into the tops of the freshly baked cookies for added decadence.
- Flaky sea salt – Sprinkled over the freshly baked cookies to further enhance the flavors of these scrumptious cookies.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- In a medium bowl, add the flour.
- Whisk in the cinnamon, baking soda, and salt. Set aside.
- In a large bowl, add the softened butter.
- To make the mixture, use a hand mixer or a stand mixer with a paddle attachment. Beat the butter, brown sugar, and granulated sugar together on medium-high speed. Do this for about 3 minutes, or until everything is well combined and creamy.
- Add the eggs, molasses, and vanilla and beat on high speed for 1 minute until combined. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Add the flour mixture and mix on low speed until combined.
- Beat in the oats and butterscotch chips. The dough will be thick and sticky. Cover and refrigerate the dough for at least 45 minutes in the refrigerator (and up to 4 days).
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Set aside. Use a medium cookie scoop to scoop the cookie dough and place each cookie dough ball 3 inches apart on the baking sheets.
- Bake for 13–14 minutes or until lightly browned on the sides. The centers will look very soft.
- Cool the baked cookies on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely. While the cookies are still warm, press a few more chocolate chips into the tops and sprinkle with flaky sea salt (this is optional).
🥫 Storage
Once completely cooled, store these cookies in an airtight container at room temperature for up to 1 week.
The cookie dough can be prepared and stored in the fridge for up to 4 days. Let any cookie dough that has chilled for more than a couple of hours sit at room temperature for about 30 minutes. This will make it easier to scoop and bake.
You can store baked oatmeal butterscotch cookies in the freezer for up to 3 months. You can freeze unbaked cookie dough balls for up to 3 months. When you’re ready to bake, just pop them in the oven straight from the freezer. Just add an extra minute to the baking time, and there’s no need to thaw them first!
📚 Variations
- Mix-ins: You can use chocolate chips in this recipe. You can choose either semi-sweet or white chocolate chips. Just use the same amount as you would for butterscotch cookies, if you prefer. These oatmeal butterscotch cookies are great with chopped nuts like walnuts or pecans. You can also add shredded coconut, raisins, or dried cranberries (craisins).
- Gluten-free: Use a gluten-free flour blend instead of all-purpose flour.
- Adjust the cookie size: I’ve made large-sized cookies in this recipe using a 2 Tablespoons (40g) cookie scoop. You can make regular-sized cookies with a 1.5 Tablespoons (30g) cookie scoop or extra large cookies using a 3 tablespoons (60g) scoop. Reduce the bake time by 1-2 minutes for regular-sized cookies or increase the baking time by 1-2 minutes for extra large cookies.
- Type of oats: You can use rolled oats or quick cooking oats for these molasses oatmeal cookies. The rolled oats will produce a studier cookie if that is desired.
- Holiday cookie bars: Turn these cookies into cookie bars by using a standard 8 or 9-inch tray and increase the baking time.
👩🏻🍳 Tips
- Although you don’t need a cookie scoop to make these cookies, it will definitely ensure uniform-sized carrot cookies.
- It’s normal for these cookies to appear very soft at their centers after the baking time. Don’t keep them in the oven for any longer as this will dry them out.
- Allowing the cookies to cool on the baking sheet before transferring to the wire rack allows them to set.
- Press a few more butterscotch chips into the tops of the cookies while they are still warm for added decadence and ease. A sprinkle of sea salt can really boost the flavor of the cookies, but it’s not a must.
- Chilling the cookie dough for at least 45 minutes is key. This step helps prevent the cookies from spreading too much while baking.
- Getting the right ratio of ingredients in this recipe is important. Too much flour and oats will produce dry cake-like cookies. Instead, you want your old fashioned oatmeal cookies to be buttery and chewy.
- Make sure enough space is allowed between each cookie to allow for normal spreading while baking.
🍪How to size the cookies
To size your chewy holiday cookies, simply measure out scoops of dough according to your preferred size:
- For small cookies, use a 1 Tablespoon #60 (14g) scoop.
- For medium cookies (as used in this recipe), use a 2 Tablespoon #40 (28g) scoop.
- For large cookies, use a 3 Tablespoon #20 (42g) scoop.
Adjust the baking time slightly: bake regular cookies for about 1 minute less than the recipe calls for. For extra-large cookies, bake them for about 1 minute more.
🤔 FAQs
Why do I need to chill the dough?
Chilling prevents the cookies from spreading too much during baking, which keeps them thick and chewy with incredibly soft centers.
Can I freeze the dough?
Absolutely! Scoop the dough into balls and freeze for up to 3 months. Bake straight from frozen — add about one extra minute to the baking time.
Can I substitute chocolate chips?
Yes! Swap the butterscotch chips for an equal amount of semi-sweet or milk chocolate chips with delicious results.
Do I have to use molasses?
No, but it adds that subtle depth and bakery-style warmth that makes these cookies extra special. If you don’t have it, simply omit.
Do you know if the cookies will stay soft?
Yes! Stored in an airtight container at room temperature, these cookies stay wonderfully soft for up to 1 week.
Can I add raisins or nuts?
Definitely—use 1 cup butterscotch chips and add ¾ cup raisins or chopped walnuts/pecans for texture and flavor.
📗 Related Recipes
Christmas is a great time to showcase all those holiday-favorite cookies. Here are my top recommendations:
- Italian Christmas Cookies – Buttery, anise-flavored cookies that melt in your mouth. A simple glaze and sprinkles give them a festive look, perfect for your holiday dessert spread.
- Cherry Pistachio Christmas Pinwheel Cookies – Beautiful swirls of pistachio and cherry dough create an eye-catching, delicious spiral. With a buttery base, nutty crunch, and sweet-tart fruit, they’re sure to be a holiday standout.
- Chocolate Peppermint Cookies – Rich, soft-centered chocolate cookies with a crisp edge. Topped with white chocolate and crushed candy canes, they’re a festive favorite.
🍽 What to serve with these bakery style chewy oatmeal cookies
These oatmeal butterscotch chip cookies are great as is but you could certainly add them to a Christmas charcuterie board with various other holiday treats, such as this Christmas Crack (Saltine Cracker Toffee).
Enjoy these cookies with hot chocolate or freshly brewed coffee. They also make an easy dessert by simply pairing them with a bowl of cinnamon or vanilla ice cream.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Mixing bowls – Holds the wet and dry ingredients for making and chilling the cookie dough.
- Hand mixer – Creams the butter and sugars to a perfect, fluffy consistency.
- Dry measuring cups – Ensure the precise amounts of flour, oats, and sugar.
- Measuring spoons – Deliver exact quantities of spices, baking soda, and vanilla.
- Whisk – Combines the dry ingredients evenly for a uniform batter.
- Rubber or silicone scraper – Scrapes the sides of the mixing bowl to get every bit of dough.
- Cookie scoop (optional) – Portion the dough into evenly sized balls for even baking. We used a medium-sized. We show our three favorites, and they’re color-coded for easy use.
- Baking trays – Provide the flat surface needed for baking your cookies.
- Parchment paper – Prevents sticking and makes for easy cookie removal and cleanup.
📞 Chiacchierata (chat)
Not every holiday cookie needs fancy frosting or sprinkles to steal the spotlight, amici. These Soft & Chewy Oatmeal Butterscotch Chip Cookies are a true delight. They bring back cozy, old-fashioned flavors that everyone loves. The combination of brown sugar, cinnamon, and melty butterscotch makes them even more delicious!
This is the kind of recipe you make once, and it becomes part of your baking tradition. These are the cookies everyone asks for year after year. So tie your grambuile (apron)and grab your ciotola (mixing bowl), scoop that dough, and enjoy the smell of cozy happiness filling your kitchen.
Buon appetito—and don’t forget to sneak one while they’re still warm. 😉🍪
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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cooking fun and easy.
📖 Recipe
Soft and Chewy Butterscotch Oatmeal Cookies
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Equipment
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Glass mixing bowl
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Electric Hand Mixer or Stand Mixer
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Baking sheet
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Parchment paper
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Dry measuring cups
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Measuring Spoons
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Medium size cookie scoop
Ingredients
- 1½ cups all-purpose flour 188g (gently spooned & leveled)
- 1 teaspoon ground cinnamon optional
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter 16 Tablespoons (226g) softened to room temp
- 1 cup light or dark brown sugar (packed in the cup) 200g.
- ½ cup granulated sugar 100g.
- 2 large eggs at room temperature
- 1 Tablespoon unsulphured or dark molasses 15ml. (don’t use blackstrap) I prefer Grandma’s brand
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned whole rolled oats 255g
- 1¾ cups butterscotch baking chips 315g (recommend the Guittard brand)
- flaky sea salt for sprinkling optional
Instructions
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In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
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In a large bowl, use a hand mixer or a stand mixer with a paddle attachment. Beat the butter, brown sugar, and granulated sugar together on medium-high speed. Mix until everything is well combined and creamy, which should take about 3 minutes.
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Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
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Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in the oats and butterscotch chips. Dough will be thick and sticky.
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Cover and refrigerate the dough for at least 45 minutes (and up to 4 days).
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If you chill the dough for more than a few hours, let it sit at room temperature for at least 30 minutes. This will help soften the dough before you scoop out the cookie balls and bake them.
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Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
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Use a medium cookie scoop to scoop out the cookie dough. Each scoop should be about 2 tablespoons (40g) of dough. Place the dough balls 3 inches apart on the baking sheets.
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Bake for 13–14 minutes or until lightly browned on the sides. The centers will look very soft.
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Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
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Optional: While the cookies are still warm, I like to press a few more butterscotch chips into the tops and give them a light sprinkle of flaky sea salt.
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Cookies stay fresh covered at room temperature for up to 1 week.
Notes
Unbaked cookie dough balls can be frozen for up to 3 months. Please don’t forget to bake frozen cookie dough balls for an extra minute; there’s no need to thaw them.
💛 Need a few more ideas to make it your own? Head back to the post — that’s where I spill all the chef’s kisses of wisdom!
Nutrition
The post Chewy Butterscotch Oatmeal Cookies appeared first on All Our Way.