Butterscotch Oatmeal Cookies

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Butterscotch Oatmeal Cookies (also called Oatmeal Scotchies and Oatmeal Scotch Chippers) are a delicious pairing of sweet butterscotch, nutty walnuts, and hearty oats!

Butterscotch Oatmeal Cookies 1

Another summer gone, and gosh, it went fast. I remember as a kid, summers seemed to be never-ending; I’d spend hours each day riding my bike, swimming, or exploring, only surfacing to eat and sleep. And when summer ended and school started up again I actually felt refreshed…like I had had a sufficient break. Not so anymore; summers these days are a fleeting moment or a passing glance.

I’m not complaining though. Actually, I prefer crisp days and chilly nights…cable knit sweaters and soft blankets…steaming bowls of soup or cups of cider. Fall, with its beautiful foliage, abundance of apples, and almost palpable sense of anticipation, is my absolute favorite time of year.

Even though I would never give up baking completely during summer’s heat, what I love about the weather turning colder is that it really makes home feel more homey…and it makes baking even more enjoyable. In the wake of a few chilly, rain-filled days, cookies seemed like the perfect thing to brighten up a dreary week.

Butterscotch Oatmeal Cookies 2

Butterscotch Oatmeal Cookies
Prep time: 
Cook time: 
Total time: 
Yield: About 2½ dozen cookies
Butterscotch Oatmeal Cookies (also called Oatmeal Scotchies and Oatmeal Scotch Chippers) are a delicious pairing of sweet butterscotch, nutty walnuts, and hearty oats!
  • ⅓ cup butter, at room temperature
  • ⅓ cup vegetable shortening, at room temperature
  • 1 cup lightly packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups old-fashioned rolled oats
  • ¾ cup butterscotch chips (you can add up to 1½ cup, but I go light because they are so sweet!)
  • ½ cup chopped walnuts (optional)
  1. Preheat oven to 375F and line 2 baking sheets with parchment paper or silpat liners.
  2. Cream together the butter and shortening in a large bowl; cream in the brown sugar, then stir in the egg and vanilla. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually stir the dry ingredients into the wet, then mix in the oats, butterscotch chips, and walnuts. Chill the dough until stiff but not completely hard, about 10 to 15 minutes in the freezer.
  3. Scoop the dough onto the prepared sheets, leaving about 2 to 3 inches between each cookie (I use a 1½ tablespoon measure to scoop out the dough).
  4. Bake until the cookies are light golden brown on the edges and look ever so slightly doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through cooking.
  5. Cool for 5 to 10 minutes on the tray, and then transfer the cookies to a parchment paper-lined surface to finish cooling.

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  1. says

    This summer I did very little baking, which probably had something to do with a lack of air conditioning. It\’s just now getting a bit cooler and I\’m finally feeling like I want to make cookies or even a pie. :) These cookies look like perfect cookie jar stuffers- just right for an after school snack. :)

  2. says

    I’m ready to get back to baking, serious baking! I did bake a few batches of cookies this Summer, sure would love a few of these beauties, thanks for sharing your recipe;-)

  3. says

    I’m sad summer is over but am also looking forward to autumn if it means getting to eat these gorgeous cookies! Totally agree with autumn being perfect baking weather too.

  4. says

    Oatmeal cookies are so adaptable — what with the additions of butterscotch, milk, dark or white chocolate or any dried fruit you can name. No wonder they never go out of style and are beloved by every cookie lover of every age.

  5. says

    These look fantabulous! We don’t get butterscotch chips in Australia though – would there be a more accurate substitution than white chocolate chips? That’s the best I could come up with.

  6. says

    I demolished an entire bag of butterscotch chips this week (don’t ask…rough week) and wish I would have had the foresight to save them for these! What a great cookies! Perfect to see summer out and start up the fall baking!

  7. says

    I love colder days for the same reason….bring on the warm kitchens! Thank you for sharing another delicious recipe. These cookies sound too good! As always, your posts make me smile. I hope you have a blessed beginning to your week. Much love from Austin!

  8. says

    The Autumn is one of my favourite times of the year and my oven also got a little more workout lately. However, I haven’t written out summer yet…we’re still having a lot of warm weather ;o)

    Faith…your cookies warm my heart as well as my tummy, especially since I love butterscotch in my treats.

    Flavourful wishes,

  9. says

    i like chilly nights too…the problem is getting out from under the covers in the morning!
    if you were to ask me my favorite cookie, most days i’d say oatmeal scotchies. sometimes it’s snickerdoodles, but usually oatmeal scotchies. :)

  10. Tina Bartram says

    Perfection!! They remind me of my childhood in Minnesota and of the cold and rainy afternoons my mom and I spent baking! Thanks for the memories and the yummy cookies!

  11. says

    Bless you! Finally an oatmeal scotchie recipe where the cookies don’t flatten out to crispy nothingness. Just made these tonight. Delicious! I know I will be making them again in a few days. (Oatmeal scotchies are a family favorite – I just haven’t found a good recipe until now.)

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