This Oatmeal Butterscotch Chip Cookie Will Take You Back

Want to bake a treat everyone will love? Whip up a giant batch of these nostalgia-inducing cookies.

This rich, velvety oatmeal butterscotch chip cookie recipe will become an instant favorite. Butterscotch is a gem in the dessert world because of its buttery sweetness. Oh, and the buttermilk—don’t get me started! Its gentle tang balances out the butterscotch and gives your cookies the perfect texture. If you don’t have buttermilk at home, here’s how to make buttermilk from scratch.

For another timeless oatmeal cookie recipe, bake your own homemade oatmeal cream pies, our version of the Little Debbie classics.

How to Make Oatmeal Butterscotch Chip Cookies

Ingredients

• 1 cup butter, softened
• 6 tablespoons butter-flavored shortening
• 1-2/3 cups packed brown sugar
• 2/3 cup sugar
• 3 eggs
• 1/3 cup buttermilk
• 2 teaspoons vanilla extract
• 3 cups quick-cooking oats
• 2-1/2 cups plus 2 tablespoons all-purpose flour
• 1-1/2 teaspoons baking soda
• 1-1/4 teaspoons salt
• 3/4 cup butterscotch chips
• 1/2 cup chopped pecans

Editor’s Tip: Have leftover butterscotch chips? Put them to work in another one of our butterscotch chip recipes.

Directions

Step 1: Cream the sugars

In a large bowl, cream the butter, shortening and sugars until the mixture is light and fluffy. Carefully add the eggs, one at a time, beating well after each addition. Then, mix in the buttermilk and vanilla extract.

You don’t want to use cold butter in this step. Here’s how to soften butter in a pinch.

Step 2: Bring it together

In another large bowl, combine the oats, flour, baking soda and salt. Gradually add the dry ingredients to the creamed mixture and mix everything together well. Stir in the butterscotch chips and chopped pecans.

Editor’s Tip: The shortening in this recipe should help keep the cookies from spreading too much in the oven, but you can still chill the dough ahead of baking to help them keep their shape.

Step 3: Bake until golden brown

On ungreased baking sheets, drop rounded tablespoonfuls of the cookie dough 3 inches apart. (Don’t crowd your sheet, though.) Bake the cookies at 375° for 10-12 minutes or until golden brown. Remove the cookies from the oven and transfer them to wire racks to cool.

Enjoy with a tall glass of cold milk!

Editor’s Tip: Use parchment paper to line your baking sheets for even better cookies and faster cleanup.