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Two oatmeal butterscotch cookies stacked on a white plate, with a bite missing from the top cookie.

Oatmeal Butterscotch Cookies

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  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 36 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


These soft and chewy oatmeal butterscotch cookies are filled with tender oats, creamy butterscotch morsels, and plenty of cinnamon spice.


  • 1 cup butter, room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 1/4 cups all purpose flour
  • 3 cups old-fashioned (rolled) oats
  • 1 3/4 cups butterscotch morsels


  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar together for 2 minutes on medium speed. Add in the eggs, vanilla, salt, cinnamon, and baking soda, and mix for another minute, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour and oats until just combined. Mix in the butterscotch morsels evenly.
  4. Using a medium (2- tablespoons) sized cookie scoop and portion the dough onto the prepared baking sheet 3-inches apart. Bake for 12-13 minutes, or until the edges are lightly golden.
  5. Let the cookies rest on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.


  • You can chill the dough if you prefer. This will soften the oats and deepen the flavor slightly but is not necessary. If you do chill the dough, allow it to warm to room temperature before baking.
  • Store the cookies airtight at room temperature for up to 5 days. Freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature.
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