Butterscotch Cookies
Butterscotch cookies taste like a soirée in your mouth! Except instead of people making small talk, cinnamon, yummy oats and butterscotch are mingling in a buttery crisp dessert.
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Butterscotch Oatmeal Cookies
These oatmeal butterscotch cookies are deliciously unique and taste fancy without a ton of extra work. To me, butterscotch flavoring is always vaguely reminiscent of grandparents and desserts made with love. I guarantee this butterscotch cookie recipe will make you feel like you’re on a summer road trip home from grandma’s house. AKA: nostalgic in the very best way!
Ingredients in Butterscotch Cookies
- Salted Butter – If you don’t have salted butter, add an extra pinch or two of salt to the dough.
- Brown Sugar – This complements the oats soooo well.
- Granulated Sugar
- Egg
- Canola Oil – The oil helps the cookies spread and gives the outside a buttery crisp texture. You can use milk instead, but you won’t get the same texture.
- All purpose flour
- Old fashioned rolled oats – If you choose to use quick oats instead, your cookies will have a softer texture and may spread more.
- Cornstarch – This helps your cookies stay extra soft!
- Cinnamon – The cinnamon isn’t necessary (but definitely recommended)! If you choose not to use it, I would add 1 tsp of vanilla extract to the cookie dough.
- Baking Soda
- Salt
- Butterscotch chips – Use your favorite brand of butterscotch chips!
Oatmeal Butterscotch Cookies Instructions
- Preheat the oven to 350° F (180° C).
- In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture. This will take approximately 2-3 minutes.
- Scrape the sides of the bowl to incorporate all ingredients and add in the egg and canola oil. Mix until well combined.
- Next, add in the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
- Once the dough has formed, add in the butterscotch chips and mix until they’re evenly distributed.
- Portion the dough out – for small cookies, use 1 1/2 tbsp of dough for each cookie. For larger cookies use 3 tbsp of dough. Roll the dough into balls.
- Place the dough balls on a cookie sheet lined with silicone or parchment paper.
- Bake at 350° F (180° C) for 8-10 minutes (small cookies) or 10-12 minutes (larger cookies). You’ll know the cookies are done when the cookies spread slightly and no longer look wet and glossy on top.
- Allow the cookies to cool on the pan for 5-10 minutes before serving.
- Enjoy!
How do I store leftover cookies?
Store these cookies in an airtight container on the counter for 3-5 days or in the freezer for up to 3 months. If you’re looking for more info on how to store cookies, check out this post!
How do I keep my cookies from spreading too much?
Did you know that climate affects the texture of baked goods? If you’re finding that your cookies are spreading too much, try adding in a little extra flour (no more than ¼ cup) to the dough and it should help!
What other toppings can I add to butterscotch cookies?
- Chocolate chips
- Chopped nuts
- Toffee bits (like heath bar)
- Peanut butter chips
More Recipes Like Butterscotch Cookies
Butterscotch Cookies
Butterscotch cookies taste like a soirée in your mouth! Except instead of people making small talk, cinnamon, yummy oats and butterscotch are mingling in a buttery crisp dessert.
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Servings: 24 Small Cookies
Calories: 187kcal
Ingredients
- 3/4 cup salted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tbsp canola oil
- 1 1/2 cups all purpose flour
- 1 1/2 cups old fashioned rolled oats
- 1 1/2 tbsp cornstarch
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups butterscotch chips
Instructions
- Preheat the oven to 350° F (180° C).
- In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture. This will take approximately 2-3 minutes.
- Scrape the sides of the bowl to incorporate all ingredients and add in the egg and canola oil. Mix until well combined.
- Next, add in the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
- Once the dough has formed, add in the butterscotch chips and mix until they’re evenly distributed.
- Portion the dough out – for small cookies, use 1 1/2 tbsp of dough for each cookie. For larger cookies use 3 tbsp of dough. Roll the dough into balls.
- Place the dough balls on a cookie sheet lined with silicone or parchment paper.
- Bake at 350° F (180° C) for 8-10 minutes (small cookies) or 10-12 minutes (larger cookies). You’ll know the cookies are done when the cookies spread slightly and no longer look wet and glossy on top.
- Allow the cookies to cool on the pan for 5-10 minutes before serving.
- Enjoy!
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Nutrition
Calories: 187kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 184mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 188IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 1mg
These were so good! I think next time I’ll swap 50%of the chips with semisweet chocolate as the amount of butterscotch was a little too sweet for me. The cookie itself is perfection and I can’t wait to make these again