18 Delicious Oatmeal Butterscotch Cookies Recipes Ultimate

Oh, the joy of biting into a warm, chewy oatmeal butterscotch cookie—pure bliss! Whether you’re a seasoned baker or just starting out, these 18 recipes promise to deliver that perfect blend of hearty oats and sweet butterscotch in every bite. From classic to creative twists, we’ve got your cookie cravings covered. So, preheat your oven and let’s dive into these irresistible treats that’ll have everyone asking for more!

Classic Oatmeal Butterscotch Cookies

Warm up your kitchen with these classic oatmeal butterscotch cookies. They’re chewy, sweet, and just the thing for a cozy afternoon.

Ingredients

• Flour – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup
• Sugar – ¾ cup
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Oats – 3 cups
• Butterscotch chips – 1 cup

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even baking.
2. In a bowl, whisk together flour, baking soda, and salt. Tip: Sifting the flour can prevent lumps.
3. In another bowl, cream butter, sugar, and brown sugar until fluffy. About 3 minutes.
4. Beat in the egg and vanilla extract until just combined.
5. Gradually mix in the dry ingredients. Don’t overmix to keep cookies tender.
6. Fold in oats and butterscotch chips. Tip: Reserve some chips to press on top before baking for a prettier finish.
7. Drop tablespoon-sized dough onto a baking sheet, 2 inches apart.
8. Bake for 10-12 minutes until edges are golden but centers are soft. Tip: They’ll firm up as they cool.
9. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Now you’ve got cookies with a perfect balance of chew and crunch. Try serving them warm with a scoop of vanilla ice cream for an extra treat.

Chewy Oatmeal Butterscotch Cookies

Did you ever have one of those days where only a cookie will do? These chewy oatmeal butterscotch cookies are your answer—easy to make, even easier to eat.

Ingredients

• Flour – 1 cup
• Baking soda – ½ tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Oats – 1 ½ cups
• Butterscotch chips – 1 cup

Instructions

1. Preheat your oven to 350°F. This ensures even baking.
2. In a bowl, whisk together flour, baking soda, and salt. Tip: Sifting avoids lumps.
3. In another bowl, beat butter and brown sugar until fluffy. About 3 minutes.
4. Beat in the egg and vanilla extract until just combined.
5. Gradually mix in the dry ingredients. Don’t overmix to keep cookies tender.
6. Fold in oats and butterscotch chips. The dough will be thick.
7. Drop tablespoon-sized dough balls onto a baking sheet, 2 inches apart.
8. Bake for 10-12 minutes until edges are golden. Tip: They’ll look underdone but firm up as they cool.
9. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Absolutely irresistible when warm, these cookies boast a chewy center with crispy edges. Try sandwiching them with vanilla ice cream for an epic dessert.

Crispy Oatmeal Butterscotch Cookies

Kick off your baking session with these irresistible Crispy Oatmeal Butterscotch Cookies. They’re the perfect blend of chewy and crispy, with a rich butterscotch flavor that’ll have you reaching for more.

Ingredients

• Butter – 1 cup
• Brown sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Flour – 1 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Oats – 3 cups
• Butterscotch chips – 1 ½ cups

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture.
5. Stir in the oats and butterscotch chips until well combined. Tip: For extra crispy cookies, press the dough balls slightly flat before baking.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Tip: Cookies will continue to cook on the baking sheet after removed from the oven, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delight in the perfect crunch of these cookies, with the oats adding a hearty texture and the butterscotch chips melting into sweet pockets. Serve them with a cold glass of milk for a classic combo, or crumble over ice cream for a decadent dessert twist.

Soft Oatmeal Butterscotch Cookies

You know those days when you crave something sweet but not too heavy? These soft oatmeal butterscotch cookies are your answer. They’re chewy, packed with flavor, and just the right amount of sweet.

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 – 2 cups
• Butterscotch chips – 1 cup

Instructions

1. Preheat your oven to 350°F. This ensures even baking.
2. Cream together butter and brown sugar until fluffy. Tip: Room temperature butter mixes better.
3. Beat in the egg and vanilla extract until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients.
6. Fold in the oats and butterscotch chips. Tip: Don’t overmix to keep the cookies tender.
7. Drop tablespoon-sized dough onto a baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden but centers are still soft. Tip: They’ll firm up as they cool.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies come out perfectly soft with a slight chew from the oats. The butterscotch adds a rich, caramel-like sweetness. Try serving them warm with a glass of milk for the ultimate comfort treat.

Healthy Oatmeal Butterscotch Cookies

Got a sweet tooth but trying to keep things on the healthier side? These oatmeal butterscotch cookies are your new best friend. They’re easy to whip up, packed with flavor, and just a tad indulgent.

Ingredients

• Rolled oats – 1 ½ cups
• Flour – 1 cup
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Butter – ½ cup
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Butterscotch chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the rolled oats, flour, baking soda, and salt. Tip: Sifting the flour can make your cookies lighter.
3. In another bowl, cream together the butter and brown sugar until fluffy. Tip: Room temperature butter mixes better.
4. Beat in the egg and vanilla extract into the butter mixture.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the butterscotch chips.
7. Drop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these cookies are soft with a slight chew, thanks to the oats. The butterscotch chips add a creamy sweetness that’s hard to resist. Try serving them warm with a glass of cold milk for the ultimate comfort snack.

Vegan Oatmeal Butterscotch Cookies

Zesty and sweet, these vegan oatmeal butterscotch cookies are your next favorite treat. You’ll love how easy they are to whip up, and they’re perfect for sharing—or not.

Ingredients

• Flour – 1 cup
• Rolled oats – 1 cup
• Vegan butterscotch chips – ½ cup
• Brown sugar – ½ cup
• Vegan butter – ½ cup
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Vanilla extract – 1 tsp
• Water – 2 tbsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, rolled oats, baking soda, and salt until well combined.
3. In another bowl, cream together the vegan butter and brown sugar until fluffy. Tip: Make sure your vegan butter is at room temperature for easier mixing.
4. Add the vanilla extract and water to the butter mixture, stirring until smooth.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the vegan butterscotch chips evenly throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are golden 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.

Ultra-chewy with a hint of crunch from the oats, these cookies are a dream. Serve them warm with a glass of almond milk for the ultimate comfort snack.

Gluten-Free Oatmeal Butterscotch Cookies

Kickstart your baking adventure with these gluten-free oatmeal butterscotch cookies that are as easy to make as they are delicious. Perfect for when you’re craving something sweet but want to keep it simple and wholesome.

Ingredients

• Gluten-free oats – 2 cups
• Butterscotch chips – 1 cup
• Butter – ½ cup
• Brown sugar – ¾ cup
• Egg – 1
• 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 large bowl, cream together the butter and brown sugar until light and fluffy. Tip: Room temperature butter blends more easily.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the gluten-free oats, baking soda, and salt. Mix until everything is evenly incorporated.
5. Fold in the butterscotch chips. Tip: Reserve a few chips to press on top of the cookies before baking for a prettier finish.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft and chewy with pockets of melted butterscotch, these cookies are a dream. Try serving them warm with a scoop of vanilla ice cream for an extra special treat.

Oatmeal Butterscotch Chocolate Chip Cookies

Just when you thought cookies couldn’t get any better, these oatmeal butterscotch chocolate chip cookies come along. They’re the perfect mix of chewy, sweet, and a little bit salty, making them impossible to resist.

Ingredients

• Flour – 1 cup
• Oats – 1 cup
• Butterscotch chips – 1 cup
• Chocolate chips – 1 cup
• Butter – ½ cup
• Sugar – ¾ cup
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking.
2. Cream together the butter, sugar, and brown sugar until light and fluffy. Tip: Room temperature butter mixes better.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, oats, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients. Don’t overmix.
6. Fold in the butterscotch and chocolate chips. Tip: Reserve some chips to press on top before baking for a prettier cookie.
7. Drop tablespoon-sized balls of dough onto a baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Vibrant with the contrast of butterscotch and chocolate, these cookies offer a delightful texture combo. Serve them warm with a glass of milk for the ultimate comfort food experience.

Oatmeal Butterscotch Peanut Butter Cookies

Finally, a cookie that combines your favorite flavors into one irresistible treat. You’ll love the chewy texture and the perfect balance of sweet butterscotch with rich peanut butter.

Ingredients

• Flour – 1 cup
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Unsalted butter – ½ cup, softened
• Peanut butter – ½ cup
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Oatmeal – 1 ½ cups
• Butterscotch chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, peanut butter, and brown sugar until creamy.
4. Add the egg and vanilla extract to the large bowl, mixing well.
5. Gradually blend the dry ingredients into the wet mixture.
6. Fold in the oatmeal and butterscotch chips until evenly distributed.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

So, these cookies are wonderfully chewy with a crispy edge, packed with flavor in every bite. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Oatmeal Butterscotch Coconut Cookies

Just imagine biting into a cookie that’s chewy, sweet, and packed with flavor. These oatmeal butterscotch coconut cookies are your next baking project, and they’re as easy as they are delicious.

Ingredients

• Butter – 1 cup
• Brown sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Flour – 1 1/2 cups
• Baking soda – 1 tsp
• Salt – 1/2 tsp
• Oats – 3 cups
• Butterscotch chips – 1 cup
• Shredded coconut – 1 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 until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the oats, butterscotch chips, and shredded coconut. Tip: Don’t overmix to keep the cookies tender.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Absolutely irresistible, these cookies have a perfect balance of chewiness from the oats and sweetness from the butterscotch. Try serving them warm with a glass of cold milk for the ultimate treat.

Oatmeal Butterscotch Banana Cookies

Just when you thought oatmeal cookies couldn’t get any better, here comes a twist that’ll make your taste buds dance. These Oatmeal Butterscotch Banana Cookies are the perfect blend of chewy, sweet, and downright delicious, with a hint of banana that’ll have you reaching for more.

Ingredients

• Rolled oats – 1 1/2 cups
• All-purpose flour – 1 cup
• Butterscotch chips – 1 cup
• Ripe banana – 1, mashed
• Butter – 1/2 cup, softened
• Brown sugar – 1/2 cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the mashed banana until the mixture is smooth.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stir until you no longer see flour streaks.
7. Fold in the rolled oats and butterscotch chips until evenly distributed throughout the dough.
8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
9. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft and chewy with pockets of melted butterscotch, these cookies are a dream. Serve them warm with a glass of cold milk, or crumble them over vanilla ice cream for an extra special treat.

Oatmeal Butterscotch Apple Cookies

Wondering what to bake for your next cozy gathering? These oatmeal butterscotch apple cookies are your answer. They’re chewy, sweet, and packed with flavor.

Ingredients

• Flour – 1 cup
• Oats – 1 cup
• Butterscotch chips – 1 cup
• Apple – 1, diced
• Butter – ½ cup, softened
• Brown sugar – ½ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the flour, oats, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the butterscotch chips and diced apple.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Cookies will continue to cook on the baking sheet after removed from the oven.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You’ll love the soft, chewy texture with bursts of sweet butterscotch and fresh apple. Try serving them warm with a scoop of vanilla ice cream for an extra special treat.

Oatmeal Butterscotch Pumpkin Cookies

Just imagine biting into a cookie that combines the cozy flavors of pumpkin and butterscotch with the hearty texture of oatmeal. You’re in for a treat with these easy-to-make cookies that are perfect for any fall gathering or a quiet night in.

Ingredients

• Flour – 1 cup
• Oats – 1 cup
• Pumpkin puree – ½ cup
• Butterscotch chips – 1 cup
• Butter – ½ cup
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp

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 until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the pumpkin puree. Tip: Use canned pumpkin puree for consistency, not pumpkin pie filling.
5. In another bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in the butterscotch chips. Tip: Reserve a few chips to press on top of each cookie before baking for a prettier finish.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these cookies warm for a gooey center or let them cool completely for a chewier texture. Either way, they’re a delightful blend of sweet butterscotch and spiced pumpkin that’s hard to resist.

Oatmeal Butterscotch Nutella Cookies

Who doesn’t love a cookie that combines the chewiness of oatmeal with the rich flavors of butterscotch and Nutella? These cookies are a game-changer for your baking routine.

Ingredients

• Flour – 1 cup
• Oats – 1 cup
• Butterscotch chips – 1 cup
• Nutella – ½ cup
• Butter – ½ cup
• Brown sugar – ½ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Tip: Room temperature butter mixes better.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together the flour, oats, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing leads to tough cookies.
6. Fold in the butterscotch chips and Nutella. Tip: Swirl the Nutella lightly for a marbled effect.
7. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Soft in the middle with a slight crunch on the edges, these cookies are a delightful mix of textures. Serve them warm with a glass of milk for the ultimate comfort food experience.

Oatmeal Butterscotch Almond Cookies

Kickstart your baking adventure with these irresistible oatmeal butterscotch almond cookies. They’re the perfect blend of chewy, sweet, and nutty, making them a hit for any occasion.

Ingredients

• Butter – 1 cup
• Brown sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Flour – 1 1/2 cups
• Baking soda – 1 tsp
• Salt – 1/2 tsp
• Oats – 3 cups
• Butterscotch chips – 1 cup
• Almonds – 1/2 cup, chopped

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture.
5. Fold in the oats, butterscotch chips, and chopped almonds until well combined. Tip: Toast the almonds beforehand for an extra crunch.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake them.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Absolutely delightful, these cookies boast a chewy texture with pockets of melted butterscotch and crunchy almonds. Serve them warm with a glass of milk or crumble over ice cream for a decadent dessert.

Oatmeal Butterscotch Cinnamon Cookies

Delightfully chewy with a hint of warmth, these cookies are your next baking project. You’ll love the combo of butterscotch and cinnamon.

Ingredients

• Flour – 1 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Oats – 2 cups
• Butterscotch chips – 1 cup
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon. Tip: Sifting the flour can make your cookies lighter.
3. In another bowl, beat butter and brown sugar until fluffy. Add the egg and vanilla, mixing well.
4. Gradually blend the dry ingredients into the wet mixture. Tip: Don’t overmix to keep the cookies tender.
5. Fold in the oats and butterscotch chips. The dough will be thick.
6. Drop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, until the edges are golden but centers are still soft.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Enjoy these cookies warm for a gooey center or cooled for a crisp edge. They’re perfect with a glass of milk or crumbled over ice cream.

Oatmeal Butterscotch Maple Cookies

Craving something sweet but not too complicated? These oatmeal butterscotch maple cookies are your answer. They’re easy to whip up, packed with flavor, and just the right amount of chewy.

Ingredients

• Flour – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup
• Brown sugar – ¾ cup
• Maple syrup – ¼ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Oats – 2 cups
• Butterscotch chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and brown sugar until light and fluffy, about 3 minutes. Tip: Room temperature butter blends better.
4. Beat in maple syrup, egg, and vanilla extract until combined.
5. Gradually mix in the dry ingredients, then fold in oats and butterscotch chips. Tip: Don’t overmix to keep cookies tender.
6. Drop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes until edges are golden but centers are still soft. Tip: Cookies firm up as they cool.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ready to enjoy? These cookies strike the perfect balance between chewy and crispy, with a rich butterscotch flavor enhanced by maple sweetness. Try serving them warm with a scoop of vanilla ice cream for an extra treat.

Oatmeal Butterscotch Honey Cookies

Hey, you know those days when you crave something sweet but not too heavy? These oatmeal butterscotch honey cookies are your answer. They’re chewy, packed with flavor, and just the right amount of sweet.

Ingredients

• Flour – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Honey – ½ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Oats – 2 cups
• Butterscotch chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt. Tip: Sifting the flour can make your cookies lighter.
3. In another bowl, beat the softened butter and honey until creamy. Tip: Ensure the butter is at room temperature for easier mixing.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients, then fold in the oats and butterscotch chips. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Chewy with a hint of crunch from the oats, these cookies are a delightful mix of sweet and buttery. Try serving them warm with a drizzle of honey for an extra touch of sweetness.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Oatmeal Butterscotch Cookies Recipes offers just that! Whether you’re a novice baker or a seasoned pro, there’s a recipe here to satisfy your sweet tooth. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the joy by pinning it on Pinterest for fellow cookie enthusiasts to discover!

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