This recipe for Butterscotch Oatmeal Cookies has been a family favorite for years. My mom used to make it, and her mom used to make it, and now I make it…and everyone loves it! These cookies are of course perfect year-round…but they also make really great Christmas cookies because they’re a little bit different, simple to make, and also because I have a cute recipe card to go with them.
Butterscotch Oatmeal Cookies
We regularly gift these cookies to friends, family, and neighbors at Christmas. At the bottom of this post you can download a printable recipe card with the recipe on it. Because the only thing better than giving away a batch of these cookies is giving the recipe away with them, too! Then the Butterscotch Oatmeal love can last all year long. And I’m all about spreading the love!
Before you jump into this recipe, I do have a couple of personal notes that you might want to read to make sure you get the Very Best Cookies Possible.
While any butterscotch chips will do, I prefer Hershey’s brand. I don’t know why exactly but they’re just my favorite! You can find them in the baking section of your grocery store (near the chocolate chips).
Now, here’s where you need to pay attention. These cookies need to come out of the oven earlier than you think. As you can see in the directions below, they bake for 8-10 minutes. But when you go to take them out, they’re going to look wet and undercooked. This is a lie! Take them out, let them cool for a few minutes, then transfer to a cooling rack. They will look soft and mushy but they will set after they’ve sat out for a bit (give them 30-40 minutes to fully set, but you can certainly eat them before then).
If you wait until they start to brown in the oven, they’re going to end up crispy. I used to end up making a couple of overdone batches before I got them just right, but now I trust the process and take them out early enough.
This recipe makes about 36 cookies. They freeze well!
And pro-tip – take some right out of the oven and serve over vanilla ice cream, you’re welcome.
Here’s what you need to make Butterscotch Oatmeal cookies:
White granulated sugar
Butterscotch Oatmeal Cookies
- 1 c shortening
- 1 c brown sugar
- 1 c granulated white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 c all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3 c quick oats
- 11 oz butterscotch chips 1 package
- Turn oven on to 350F.In a medium bowl, cream the shortening, brown sugar, and granulated white sugar with a mixer.
- Add the eggs and vanilla. Mix.
- Add flour, baking soda, and salt. Mix.
- Add oats and butterscotch drops. Mix with a large spoon. I sometimes use my hands to really mix in the oats with the rest of the batter so I don't end up with a lot of loose oats in the bowl.
- Place 12 equally sized dollops of dough on a cookie sheet. I use the back of the spoon to press them down so they're a little flatter.
- Bake for 8-10 minutes. Don't leave them in the oven long enough for them to get brown or they will burn. They will look wet and underdone when you take them out. Let them sit on the cookie sheet for a couple minutes and then transfer to a cooling rack. The cookies will set and be much firmer in about 30-40 minutes.
And don’t forget to grab your free printable oatmeal cookie recipe card! Click on the black and white download button below to grab your cards. If that doesn’t work, email us at [email protected] and we’ll get them to you. These really do make such a cute and SIMPLE gift!
I love these cookies and I hope you will, too!