Bring a little sweetness into your day with our Butterscotch Chip Oatmeal Cookies. This recipe blends the rich flavors of butterscotch and pecans with the wholesome goodness of oats for a cookie that tastes like home. Whip up a batch today for a simple treat that feels like a special occasion.

three butterscotch chip oatmeal cookies on a stack of white plates.

The other day my mom was talking about these Butterscotch Chip Oatmeal Cookies that she made for her friend’s dad who was recovering from surgery. The gentleman loved them and the way she described them just sounded so delicious!

I’m a big butterscotch fan. I’ve been in love with that classic flavor since I was a little kid and would get the butterscotch-dipped Dilly Bar from Dairy Queen.

Well, I got the recipe from my mom (which was printed on a Toll House Butterscotch Chip packet) and whipped up a batch of these Butterscotch Chip Oatmeal Cookies. I’m so glad I did!

And if you like butterscotch, you need to check out these Butterscotch Blondies, Butterscotch White Russians, and these White Chocolate Butterscotch Cookies.

Butterscotch Chip Oatmeal Cookies on a cooling rack and stack of plates.

Butterscotch Chip Oatmeal Cookies on a plate and table with cooling rack.

These cookies combine the nostalgic sweetness of butterscotch with the hearty texture of oats and a crunchy pecan twist. Perfect for any occasion, from afternoon snacks to school lunches or a weekend baking project, this recipe is as easy as it is delicious.

While this recipe is not mine, I made a few tweaks such as the addition of pecans to make it my own. If you haven’t tried these cookies, I think you should. You’re going to love them!

TABLE OF CONTENTS hide

1 Why You’ll Love This Recipe

2 Ingredients

3 How To Make

4 Frequently Asked Questions

5 More Easy Cookie Recipes You’ll Love

6 Butterscotch Chip Oatmeal Cookies

Why You’ll Love This Recipe

The classic sweetness of butterscotch melds beautifully with the nutty, hearty texture of oats and pecans, giving these cookies a delicious twist on traditional oatmeal treats.
Forget the fuss of intricate preparation steps. This recipe is all about mixing, dropping, and baking. No need for dough chilling or cookie cutters—perfect for when you want to whip up something quick and delightful.
Ready to break away from the usual chocolate chip or peanut butter cookies? These Butterscotch Chip Oatmeal Cookies are a fantastic way to mix things up and bring a special touch to your cookie jar or next gathering. Whether it’s a school function, a family get-together, or a cozy night in, these cookies are sure to be a hit!

Butterscotch Chip Oatmeal Cookies on stack of plates and scattered around a table.

Ingredients

If you keep a bag of butterscotch chips and some pecans on hand you can whip up these Butterscotch Chip Oatmeal Cookies any time the craving strikes. You’ll just need a few other basic ingredients. Here’s the full rundown.

Flour: As the base of our cookies, it provides structure and substance.
Sugar and Brown Sugar: A sweet duo that adds moisture and a rich, caramel flavor. This combination is perfect for cookies!
Vanilla Extract: Infuses the dough with its warm, classic aroma and enhances the other flavors.
Unsalted Butter: Gives the cookies their deliciously tender crumb and golden edges.
Baking Soda: A leavening agent that helps the cookies rise slightly during baking.
Salt: Balances the sweetness and brings out the full spectrum of flavors in the cookies.
Eggs: They bind the ingredients together and add richness to the texture.
Butterscotch Chips: Our star ingredient that melts into sweet, creamy pockets within each cookie.
Oats: Add a lovely chew and subtle heartiness to the texture, making each bite satisfying.
Chopped Pecans: Provide a delightful crunch and their nutty flavor pairs perfectly with butterscotch. Not a fan of pecans? Try whatever nut you enjoy best!

Butterscotch Chip Oatmeal Cookie on a round wire cooling rack.

How To Make

I think I’ve teased you enough with talk of these cookies. Let’s get into the kitchen and bake them! I’ll take you through the quick steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

Begin by preheating your oven to 375 degrees F.
In a small bowl, whisk together the flour, salt, and baking soda. Set this aside.
In a large mixing bowl, cream together both sugars and the butter until the mixture is light and fluffy. Stir in the vanilla extract.
Beat the eggs into the creamed mixture one at a time, ensuring each is well incorporated before adding the next.
Gradually blend in the flour mixture until just combined and no streaks of flour remain.
Fold in the butterscotch chips, old fashioned oats, and chopped pecans until evenly distributed through the batter.

Butterscotch Chip Oatmeal Cookie dough in bowl of stand mixer.

Drop spoonfuls of the cookie dough onto an ungreased cookie sheet, spacing them about two inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are just turning golden.

Butterscotch Chip Oatmeal Cookie dough balls on parchment lined baking sheet.

Remove the cookies from the oven. Immediately, lightly press a few extra butterscotch chips into the tops of each cookie for garnish.
Let the cookies cool on the baking sheet for two minutes before transferring them to a wire rack to cool completely.

Butterscotch Chip Oatmeal Cookie cooling on parchment lined baking sheet.

Once cooled, store the cookies in an airtight container to keep them fresh.

Fresh, homemade cookies are one of my favorite things. While I enjoy these Butterscotch Chip Oatmeal Cookies straight from the oven, I also like them just as much over the next few days at room temperature. You can’t say that for every cookie!

Butterscotch Chip Oatmeal Cookies on a round cooling rack.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats if that’s what you have on hand. They will make the texture of the cookies a bit softer and less chewy compared to rolled oats.

How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months.

Can I add chocolate chips to this recipe?

Absolutely! Feel free to add chocolate chips or swap some of the butterscotch chips with chocolate chips to create a richer flavor profile. You could even do peanut butter chips! Have fun and experiment.

Why did my cookies come out flat?

Flat cookies are often due to butter that’s too soft or a warm baking sheet. Make sure your butter is at room temperature (not melted or overly soft) and your baking sheet is cool before placing the dough on it.

What can I use instead of pecans?

If you’re not a fan of pecans or have allergies, you can substitute them with walnuts, almonds, peanuts, or pistachios; another option would be to omit the nuts altogether.

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to two days before baking. Just be sure to let the dough come to room temperature for about 30 minutes before scooping and baking.

three Butterscotch Chip Oatmeal Cookies on a stack of small white plates.

I hope you enjoy baking and indulging in these Butterscotch Chip Oatmeal Cookies as much as I do. They’re a delightful twist on the classic oatmeal cookie and are sure to please anyone looking for a sweet treat with a bit of texture and a lot of flavor. If you try this recipe and love it, please stop back and leave a comment and a 5-star rating below.

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