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5 from 1 vote

Oatmeal Butterscotch Cookies

Soft Chewy Oatmeal Cookies with a twist! These Oatmeal Butterscotch Cookies, made with layers of oats, cinnamon chips and butterscotch chips are a perfect treat on their own or with ice cream.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookies
Cuisine: American
Servings: 36 cookies
Calories: 164kcal
Author: Sommer Collier



  • Preheat the oven to 350 degrees F and line several cookie sheets with parchment paper.¬†In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
  • Using an electric mixer and a separate bowl, cream the butter and both sugars together until light and fluffy, 3-5 minutes. *Don't cut the time short here.
  • Add the vanilla and eggs to the butter mixture and beat to combine. Then slowly add the flour mixture until just combined.
  • Scrape the bowl and beat on low, adding the oats and baking chips.
  • Using a tablespoon, drop the cookie dough in 1 1/2-tablespoon portions onto the cookie sheets. Make sure they are spaced 2-3 inches apart for spreading.
  • Bake the cookies for 10-11 minutes, until the edges are golden, but the centers still seem soft. Cool completely on the baking sheets before moving.


Serving: 1cookie | Calories: 164kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 175IU | Calcium: 18mg | Iron: 0.9mg