Melt in your mouth Oatmeal Butterscotch Cookies! Filled with sweet butterscotch morsels and mixed with soft chewy oats! This is a cookie you won’t be able to resist!
For those of you who follow me on Instagram (CookedWithHeart) you’ve probably watched my Instagram Stories where I’ve made these cookies a gazillion times. Wanna know how many times I’ve had to tweak this recipe? EIGHT. You guys, I’ve made these cookies 8 times in order to get the recipe just right. It’s the most times I’ve ever had to play with a single recipe. I know, I know, you think I’m crazy (my boyfriend does too) but I’m willing to accept the craziness because I can proudly say I’ve finally perfected Oatmeal Butterscotch Cookies!
I’ve always enjoyed making these cookies growing up. I love that they are so different from your standard chocolate chip cookie and surprisingly a lot of people have never tried them before! I’m always so surprised when I make them for friends or coworkers and it’s their first time trying them! But, far to often I encounter those who have made this recipe before, but can’t figure out why their cookies never turn out. So clearly I had to make it my mission to create a recipe that will give you the perfect cookie every time!
The original recipe is called Oatmeal Scotchies from Nestle Toll House and the recipe is printed on the back of their Butterscotch Morsels bag. The instructions are super easy to follow but the ingredients needed a little tweaking.
When making this recipe, the three most important ingredients to pay attention too are the oats, flour, and butter. First, lets start with the oats. The original recipe calls for Quick or Old Fashioned Oats. However, the oats are completely different in size which is going to change the overall density of the cookie, depending on which oat you use. Old Fashioned Oats are whole while Quick 1 – Minute Oats are half the size. For this recipe, you want to use Quick 1 – Minute Oats. If you only have Old Fashioned Oats on hand, pulse them in a food processor first in order to reduce the size. I’ve tried using Old Fashioned Oats (left whole) and the flavor of the oats overpowers the cookie. I also felt like the cookie tasted a little chalky with the oats being so big. The original recipe calls for 3 cups of oats but I only use 2 1/2. Take a look at the oat picture below for the size comparison 🙂
Next up is the flour. The original recipe calls for 1 1/4 cups of all-purpose flour but I use 1 1/2 cups. Flour is really important because it helps hold all the ingredients together. With the Oatmeal Butterscotch Cookies being more on the thin side from the start, I’ve found it’s best to add a little more flour to help hold the cookies together, while also making them more fluffy.
Lastly we have the butter. The most common problem people have when making this recipe is that the cookies turn out hard and crispy on the outside but don’t fully cook through on the inside. To prevent this from happening, make sure your butter is softened, not melted. The night before you plan on making these cookies, take two sticks (one cup) of unsalted butter out of the fridge and let them soften to room temperature. Once softened, place the butter in your mixing bowl without microwaving the butter. If your butter isn’t softened in time, make a different cookie recipe haha! No but, for real though. Melted butter and softened butter are two completely different consistencies. Melted butter is one of the culprites that will make these cookies hard on the outside but raw in the middle.
Oatmeal Butterscotch Cookie baking tips:
*Use an ice cream scooper to form your cookie dough. This will give you the same size cookie every time and it keeps the baking time consistent with each batch. My favorite scooper is this Piazza Ice Cream Scooper from Williams Sonoma (medium size) that my mom introduced to me years ago. It’s a little pricey but it will last you forever. I’ve actually never even used it for ice cream, I only use it for cookies! It’s seriously the best scooper and one of the reasons why my cookies always turn out to be the same size and same consistency!
*Instead of baking the cookies directly on the cookie sheet, bake the cookies on a parchment lined cookie sheet. This prevents the cookies from sticking to the cookie sheet and makes clean up so much faster! Also, you should alternate between at least two different cookie sheets while baking. This gives one cookie sheet time to cool down while the other cookie sheet is in the oven. With that said, don’t immediately fill the cookie sheet that just came out of the oven with cookie dough. Instead, have your parchment paper with cookie dough on the counter and then when its time for the next batch to bake, slide the parchment paper with the cookie dough from the counter onto the baking sheet. This prevents the cookie dough from softening on the hot cookie sheet before it’s ready for the oven.
*Bake each batch of cookies for exactly 9 minutes. They might not look 100% done and you’ll want to bake them a tad bit longer, but trust me, take them out. If you don’t, you’ll end up with crispy cookies on the bottom and around the edges. Let the cookies cool for at least an hour before eating. I know, it’s really hard but it’s necessary. These aren’t the type of cookies you can eat right out of the oven. They have to cool and firm up in the middle before they’re ready to eat. I normally let mine sit for about 2 hours before consumption (and yes, the waiting struggle is real). Store the extra cookies in a sealed container for up to a week.
I hope you find that this recipe gives you the most perfectly baked cookie every time! Happy Baking!
- 1 Cup (2 Sticks) Unsalted Butter, Softened (don't melt)
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Soda
- ½ Tsp Ground Cinnamon
- ½ Tsp Salt
- 1½ Cup Flour
- ¾ Cup Brown Sugar
- ¾ Cup Granulated Sugar
- 2¾ Cup Quick 1 - Minute Oats
- 1 11oz Bag Nestle Butterscotch Morsels (or 2 Cups)
- Preheat the oven to 375°
- In a KitchenAide, mix together the butter, eggs, vanilla, baking soda, cinnamon, and salt
- Then mix in the flour, brown sugar, and granulated sugar
- Switch out the Wire Whip on your KitchenAid for the Flat Beater and mix in the oats and butterscotch morsels
- Refrigerate the dough (just keep it in the same bowl) for 10-15 minutes
- Scoop out the cookie dough and place on parchment lined baking sheets (I like to leave a little more room on the cookie sheet for the cookies to expand. I normally fit 12 cookies per sheet)
- Bake each batch for 9 minutes
- Let the cookies cool for an hour before eating and enjoy!
*Instead of baking the cookies directly on the cookie sheet, bake the cookies on a parchment lined cookie sheet. This prevents the cookies from sticking to the cookie sheet and makes clean up so much faster!
*Bake each batch of cookies for exactly 9 minutes. They might not look 100% done and you'll want to bake them a tad bit longer, but trust me, take them out. If you don't, you'll end up with crispy cookies on the bottom and around the edges. Let the cookies cool for at least an hour before eating. They have to cool and firm up in the middle before they're ready to eat. I normally let mine sit for about 2 hours before consumption. Store extra cookies in a sealed container for up to a week.