Soft and Chewy Butterscotch Oatmeal Cookies

Soft and chewy old-fashioned oatmeal cookies with butterscotch chips.

5 from 1 vote

Soft and Chewy Butterscotch Oatmeal Cookies

This is the only oatmeal cookie recipe you'll ever need - guaranteed soft and chewy with rolled oats, warm cinnamon, molasses, and butterscotch chips. Easily customize it with your favorite add-ins like raisins, dried cranberries, or nuts.

Prep Time1 10

Cook Time14

Total Time1 24

Course: Cookie dessert

Cuisine: American

Servings: cookies

Calories: 172kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1½ cups all-purpose flour 188g (gently spooned & leveled)
1 teaspoon ground cinnamon optional
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter 16 Tablespoons (226g) softened to room temp
1 cup light or dark brown sugar (packed in the cup) 200g.
½ cup granulated sugar 100g.
2 large eggs at room temperature
1 Tablespoon unsulphured or dark molasses 15ml. (don't use blackstrap) I prefer Grandma's brand
2 teaspoons pure vanilla extract
3 cups old-fashioned whole rolled oats 255g
1¾ cups butterscotch baking chips 315g (recommend the Guittard brand)
flaky sea salt for sprinkling optional

Instructions

In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or a stand mixer with a paddle attachment. Beat the butter, brown sugar, and granulated sugar together on medium-high speed. Mix until everything is well combined and creamy, which should take about 3 minutes.
Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in the oats and butterscotch chips. Dough will be thick and sticky.
Cover and refrigerate the dough for at least 45 minutes (and up to 4 days).
If you chill the dough for more than a few hours, let it sit at room temperature for at least 30 minutes. This will help soften the dough before you scoop out the cookie balls and bake them.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Use a medium cookie scoop to scoop out the cookie dough. Each scoop should be about 2 tablespoons (40g) of dough. Place the dough balls 3 inches apart on the baking sheets.
Bake for 13–14 minutes or until lightly browned on the sides. The centers will look very soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Optional: While the cookies are still warm, I like to press a few more butterscotch chips into the tops and give them a light sprinkle of flaky sea salt.
Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Make-Ahead and Freezing Instructions: You can prepare the cookie dough and refrigerate it for up to 4 days. Baked cookies freeze well for up to 3 months.

Unbaked cookie dough balls can be frozen for up to 3 months. Please don't forget to bake frozen cookie dough balls for an extra minute; there's no need to thaw them.

💛 Need a few more ideas to make it your own? Head back to the post — that's where I spill all the chef's kisses of wisdom!

Nutrition