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Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies 2

It’s January, and everyone around me (except me) is on a New Year’s health kick.  (Still?  It’s been 16 days!)

However, I do generally serve well-balanced, healthy meals for our family on a daily basis.  We do indulge in every decadent treat I make, but it’s all in moderation.  The rest of the decadence is shared with friends and neighbors on a regular basis…that’s what friends are for 🙂

These Oatmeal Butterscotch Cookies are perfect right now, as they’re healthy enough to qualify for a January treat…

Oatmeal Butterscotch Cookies

These Oatmeal Butterscotch Cookies are piled mile-high with rolled oats.  The old-fashioned kind, not the quick cooking kind.  So, there’s a wonderfully chewy, rustic quality to it.

That’s not to say these delicious cookies aren’t also somewhat indulgent, with their creamy butterscotch chips, cinnamon, and vanilla  Okay, and sugar.  I said it.  Sugar.

(Is brown sugar really healthier than white sugar?  My sweet mom insists all brown stuff is always healthier…brown eggs, brown sugar, brown rice, brown breads.  I’m thinking it’s more like 1 out of 2 here?)

Soft Oatmeal Butterscotch cookies

I actually made these cookies somewhat accidentally.  I had a bag of butterscotch chips that I bought by accident before Christmas.  What I had really been looking for was cinnamon chips, like the ones I used in these Snickerdoodle Soft Cookies and this terrific Snickerdoodle Bread.

So one month later, I’m peering at my accidental bag of butterscotch chips with a big question mark stamped on my forehead. What to do with these?  That’s how these cookies ended up coming out of my oven.

Oatmeal Butterscotch Cookies

These oatmeal butterscotch cookies are chewy, soft, and boast a great texture.  The rolled oats give it that healthy oopmh.  This cookie is not overly sweet, but just sweet enough with the yummy butterscotch strewn throughout.

Usually, the cookies I bake stay soft and chewy forever.  Like my favorite White Chocolate Chip Macadamia Nut Cookie.  And this other Chewy Oatmeal Chocolate Chip Cookies recipe – my favorite oatmeal cookie ever.

These scotchie are best eaten within the first couple of days, as they tend to get a bit crisper with each day. The flavor stays just as fresh and fantastic, though.


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Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies

5 from 1 vote
These chewy, soft oatmeal butterscotch cookies are semi-healthy, with loads of old fashioned rolled oats. Plus butter and sugar!
Prep Time: 12 minutes
Cook Time: 8 minutes
Chill: 30 minutes
Total Time: 50 minutes
Servings: 48 cookies
Author: Amy Dong



  • In the bowl of a stand mixer, add butter and both sugars. Beat with paddle attachment at medium-high, until butter mixture is fluffy and light. Add eggs and vanilla, and beat to combine.
  • In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add flour mixture to the butter mixture, on medium-low speed just until dry ingredients are mixed in; don't over beat.
  • Stir in the rolled oats and butterscotch chips by hand.
  • Chill dough in fridge about 30 minutes to an hour.
  • Meanwhile, preheat oven to 350F and line baking sheets with parchment.
  • Form walnut-sized balls and place balls 2 inches apart on cookies sheets.
  • Bake about 8 minutes. It will seem under baked, but firms up when cool.
  • Let cool on baking sheet about 5 minutes. Transfer to wire rack to cool completely.

Nutrition (per serving)

Calories: 110kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 102mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 107IU | Vitamin C: 0.002mg | Calcium: 9mg | Iron: 0.4mg
Course: cookies, Dessert
Cuisine: American

Source:  Chew Out Loud, adpated from 

Here’s a yummy shot of that white chocolate chip macadamia cookie that stays beautifully soft:

white chocolate chip macadamia nut cookies

And here’s my very favorite Chewy Oatmeal Chocolate Chip Cookie:

Chewy Oatmeal Chocolate Chip Cookies 2

Want more oatmeal goodness?  These steel-cut oatmeal & blueberry muffins are the epitome of a healthy breakfast treat:

Steel Cut Oatmeal Blueberry Muffins

5 from 1 vote (1 rating without comment)

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    • Shannon Brooker

    You mentioned that this recipe is really chewy for 1-2 days only and then starts getting crumbly. I have the same issue with my personal choc chip cookie recipe too. Do you have any idea what causes it to only stay chewy for 2 days? I will definitely be making these but it will have to be on a party day instead of home eating.. since they need to be eaten quickly.. Just wondering if after a year, you might have some insight on what makes it so short lived. ?

      • chewoutloud

      Shannon, great question! Usually, it’s the moisture loss after a couple days. If I want to pre-make cookies to last longer, I’ll wrap them airtight and freeze them until I need it. You can also try the age-old method of placing a slice of bread into the container with your cookies and see if that helps them stay soft longer. I make a habit of preparing the dough ahead of time for almost all my cookies, wrapping the dough up tight, and chilling until ready to bake. That saves tons of time 🙂 You’re definitely smart to make them on party day, though, so they’re nice and fresh and yummy! Enjoy! 🙂

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