Oatmeal Butterscotch Cookies

Want to bake a treat everyone will love? Whip up a giant batch of these nostalgia-inducing oatmeal butterscotch cookies. Also called oatmeal scotchies, these cookies are filled with flecks of chewy oatmeal, rich butterscotch chips, crunchy pecans and a hint of brown sugar. The buttermilk is the secret ingredient—its gentle tang balances out the butterscotch and gives your cookies the perfect texture.

Ingredients for Oatmeal Butterscotch Cookies

• Butter and shortening: A mixture of butter and butter-flavored shortening imparts a rich flavor and soft-on-the-inside, crispy-on-the-outside texture.
• Sugars: We use both brown sugar and granulated sugar in this recipe. Brown sugar imparts more moisture and a caramel, molasses flavor, while granulated sugar adds to the crisping power.
• Eggs: Bring three eggs to room temperature by taking them out of the fridge 30 minutes before getting started on this recipe.
• Buttermilk: If you don’t have buttermilk on hand, there are a few different buttermilk substitutes to use. Try 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for five minutes. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
• Vanilla extract: There are a lot of flavorful ingredients going on in these cookies. From the oatmeal and butterscotch to the pecans and brown sugar, you may think adding a fifth would be an overkill. On the contrary, vanilla extract ties them all together with its sweet, delicate flavor.
• Quick-cooking oats: Also known as instant oats, quick-cooking oats are the thinnest type of oat. This allows them to soak up moisture more easily than other types of oats, giving them a mushier texture.
• All-purpose flour: These cookies get their structure from all-purpose flour and quick-cooking oats. Using flour gives the cookies some softness while the oats create texture.
• Baking soda: A touch of baking soda fluffs up the cookies. Double-check that your baking soda hasn’t expired.
• Butterscotch chips: You can find butterscotch chips in the baking aisle of most grocery stores, near the chocolate chips. If you have leftovers, put them to work in another one of our butterscotch chip recipes.
• Pecans: Nutty and crunchy, chopped pecans create a lovely texture in these cookies.

Directions

Step 1: Beat the wet ingredients

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Preheat the oven to 375°F. In a very large bowl, use a hand mixer or stand mixer to cream together the butter, shortening and sugars until light and fluffy, five to seven minutes.

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Add the eggs, one at a time, beating well after each addition.

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Beat in the buttermilk and vanilla.

Step 2: Add the dry ingredients

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Combine the old-fashioned oats, all-purpose flour, baking soda and salt.

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Gradually add the flour mixture to the creamed mixture and beat well.

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Stir in the butterscotch chips and chopped pecans.

Step 3: Scoop

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Drop the cookie dough by the tablespoonfuls 3 inches apart onto ungreased baking sheets.

Editor’s Tip: Use a cookie scoop to make sure each dough ball is the same size so they bake evenly.

Step 4: Bake

Bake the cookies until they’re golden brown, 10 to 12 minutes. Remove the cookies to wire racks to cool.

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Recipe Variations

• Add your favorite mix-ins: Zhuzh up these cookies with your favorite mix-ins. Toffee pieces, mini M&Ms or chopped Oreos or Reese’s would taste excellent.
• Copycat a Little Debbie classic: Oatmeal cream pies are a nostalgic Little Debbie treat. While they didn’t use oatmeal butterscotch cookies, don’t let that stop you from making your own by sandwiching two of these cookies together with a bit of vanilla buttercream frosting.
• Sprinkle in baking spices: Introduce a few baking spices into your cookies like cinnamon and nutmeg. They’re outstanding when baked with oatmeal and butterscotch.

How to Store Oatmeal Butterscotch Cookies

Cool the cookies completely to room temperature, then transfer them to an airtight container. These oatmeal and butterscotch chip cookies can be kept at room temp for up to five days.

One of our favorite tips when it comes to how to store cookies is placing a slice of bread in the container. Cookies slowly dry out over time. A soft piece of bread adds moisture to the air inside of the container, allowing the cookies to soak up that extra moisture and stay pillowy soft.

Can you freeze oatmeal butterscotch cookies?

You absolutely can freeze cookies, whether they’re baked or not. To freeze baked oatmeal butterscotch cookies, allow them to cool to room temperature, then stash them in a freezer-safe container. Place pieces of waxed or parchment paper in between each stack to prevent the cookies from sticking together. They can be kept frozen for up to two months. Thaw on the counter for a few hours or in the fridge overnight.

To freeze unbaked oatmeal butterscotch cookies, create the cookie dough, then portion them out on a parchment-lined baking sheet. Pop them in the freezer, uncovered, until the cookie dough balls are hard, about one hour. Transfer the cookie dough balls to a resealable bag. They can be kept frozen for up to two months. Bake as directed, without thawing, but add on an extra minute or two.

Can you make oatmeal butterscotch cookies ahead of time?

Yes, you can make oatmeal butterscotch cookies ahead of time! Whip up the dough and store it in an airtight container in the fridge for up to four days. Bake as directed.

Oatmeal Butterscotch Cookies Tips

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Can I use old-fashioned oats in place of quick-cooking oats?

Yes, you can use old-fashioned oats in place of quick-cooking oats if that’s all you have on hand. However, keep in mind that since old-fashioned oats (also known as rolled oats) are thicker than quick-cooking oats, they will impart a chewier texture and oatier flavor.

Can I cut down this recipe?

This recipe makes about 78 cookies. If that’s too many, you absolutely can cut down the recipe. We created a guide on how to cut down recipes by half or thirds, complete with a downloadable measurement chart, instructions for cutting down tablespoons to teaspoons and tips on what to do with an odd number of eggs.