This oatmeal butterscotch cookies recipe is an old time favorite sometimes referred to as Oatmeal Scotchies. A delicious drop cookie recipe that makes over five dozen yummy treats.
Here's another classic cookie recipe that you may already make or know. My best friend makes them from time to time and my husband is a big fan. Much like a standard chocolate chip recipe using butterscotch chips, oatmeal, and cinnamon.
Is Butterscotch Caramel?
Butterscotch has a very similar flavor to caramel. While caramel is made with white sugar, butterscotch is made with brown sugar. It's no wonder that they have a similar flavor.
My mother was a huge fan of anything butterscotch. And when she made cookies she always used Crisco shortening. So for this recipe, I used butter flavored Crisco. However, feel free to substitute butter.
Sometimes you can't find butterscotch chips in the grocery store. I've had trouble finding them during the holidays when I want to make Seven Layer Bars. You could substitute caramel bits or chips or order them online.
I like using a cookie scoop to make rather small cookies. This way the batch makes over 5 dozen cookies. Of course, you can make them bigger resulting in fewer cookies overall.
The timing on cooking any cookie will vary in ovens. These were 10 minutes. Starting with 5 minutes, then switching trays from top to bottom and bottom to top. They are not too crisp but also not gooey. If you prefer a softer cookie you could cook them for a little less time.
I also removed a little of the cookie dough and added some chocolate chips. They were really good too.
Oatmeal butterscotch cookies are the perfect homemade cookie for bake sales, the cookie table at a wedding, or just because. Make some for the butterscotch lover in your life.
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup butter flavored Crisco or butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.5 cups old fashioned oats
- 2 cups butterscotch chips (12 oz bag)
- Preheat the oven to 350 degrees.
- Combine flour, salt, and baking soda in a large bowl. Use a whisk to stir well.
- In a separate large bowl cream Crisco or butter and sugar until smooth.
- Add eggs to the sugar mixture and blend.
- Add vanilla to the sugar mixture.
- Add the dry ingredients to wet ingredients about 1/3 at a time mixing well each time.
- Fold in oats followed by chips.
- Use a small cookie scoop or teaspoon to drop dough onto two baking sheets.
- Place baking sheets in the oven for 5 minutes.
- After 5 minutes switch the trays by moving the top tray to the bottom and the bottom tray to the top.
- Continue baking for an additional 5 minutes.
- Remove cookies and cool for a few minutes then move to a wire rack.
- Repeat the baking process for the remainder of the dough.
Switching the trays midway helps the cookies cook more evenly.
You might find that you don't need to cook the dough for 10 minutes. Feel free to experiment with less or more time to create a crispier or chewy texture.
Nutrition Information:Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 91mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 1g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.