Soft Oatmeal Butterscotch Cookies

I am a fan of the butterscotch. Anything that is golden, caramel-y, butterscotch-y, butter-y sweet is right up my alley! My mother in law’s birthday was this past weekend, and she is a fan of butterscotch, too.

She makes this cake with butterscotch chips that is just irresistible. To the kids, of course. Ahem.

So I hunted a soft oatmeal cookie recipe to make for her. I can eat a crunchy cookie – but I really dig soft cookies. And I discovered a recipe that is JUST amazing. Roy even said they are probably the best cookies I’ve ever made. In fact, he told me I should open up a shop because of them… So I had to share the recipe with you:

Soft Oatmeal Butterscotch Cookies

Prep time:
Cook time:
Total time:
Serves: 2 dozen
  • 1/2 cup (1 stick) softened butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cup old fashioned oats
  • 1 1/2 cup butterscotch chips
  1. Preheat oven to 350 degrees.
  2. In medium bowl, mix together butter and sugars for 2 minutes until creamy. Stir in egg and vanilla.
  3. In small bowl, sift together flour, salt, and baking soda. Add to butter mixture and mix well.
  4. Stir in oats and butterscotch chips. Dough will be stiff.
  5. Scoop or roll into balls and place on cookie sheet. Slightly flatten with fork or back of spoon.
  6. Bake 9-11 minutes until just golden. Allow to sit on cookie sheet for 1 minute before removing to baking rack.

I changed this recipe somewhat, so I’ll let you know how.

  • The original recipe calls for the dough to be chilled for 1 hour or more prior to baking. My butter was not entirely soft before I began mixing, so I just mixed the butter and sugars for 3 minutes and the dough stayed fairly stiff.
  • I did not use 1/2 cup white sugar – I used less. I could have probably gone with 1/4 cup of sugar and they still would have been sweet.
  • I only used 1 1/4 cup oats and the dough was thick enough to roll into balls and press with a fork.
  • The original recipe also called for the oven to be at 375 and bake 8 minutes, but that made my cookies crunchy. I wanted soft. So I lowered the temp to 350 degrees and baked a couple of minutes longer to get the softer cookie.

Roy told me I could make these cookies any time I wanted. They are great with coffee!!!