Oatmeal-Butterscotch Cookies

I make double batches of these sweet, crispy cookies regularly and roll into balls to keep in the freezer. When kids sleep over or friends stop in unexpectedly, cookies are just moments away!
By | December 28, 2016


1. Cream butter, sugars and vanilla together in a standing mixer for 5 minutes. Add eggs and beat 2 minutes more.

2. Combine flour, salt, baking soda, cinnamon and oatmeal in a large bowl. 

3. Add butter and sugar mixture to dry ingredients and sprinkle in butterscotch chips. Combine with clean hands. 

4. Roll into 1 1/2 inch balls. Place balls in refrigerator for one hour or in freezer for up to 6 weeks.

5. To Bake: Preheat oven to 375°. Place cold balls of dough on cookie sheets about 2 inches apart. Wet hands with warm water and press down firmly to make thin cookies that will turn crisp.

6. Top with additional butterscotch chips. Bake for 8 to 9 minutes until crisp on edges.


  • 1 cup (2 sticks), softened butter
  • 3/4 cup light brown sugar
  • 3/4 cup white sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups oatmeal
  • 1 11-oz. package butterscotch chips
  • 1/2 cup additional butterscotch chips
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