Oatmeal Butterscotch Cookies

Yep, I bake a lot. Should I? Probably not, lol. I believe I have the right amount of insulation for the upcoming winter season, lol. But I like having home-made sweets around, who doesn’t? When my kids are all grown up, they will recall their mom was a regular June Cleaver with a lot more sass! Ok, they don’t even know who June Cleaver is, lol, but they will have fond memories of mom making things from scratch for them. Sometimes though you need to change your routine. It’s nice sometimes to switch up the normally used chocolate chip with something that has a little more zing to it. Butterscotch chips do the trick! The Oatmeal Butterscotch Cookies recipe was given to me by my mother-in-law. This recipe is one of my favorites because it has the hardiness of oatmeal, a hint of cinnamon and the zingy sweetness of butterscotch! I ate 3 just now to make sure my batch was good, lol . . . it was!


  • 3/4 cup (1.5 sticks) of butter or margarine, softened at room temperature

  • 3/4 cup granulated white sugar

  • 3/4 cup packed brown sugar (light or dark)

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 1/4 cups flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 3 cups quick-cooking oats

  • 1 package of butterscotch chips


Beat together butter, sugar and brown sugar with a mixer on medium speed. Add the eggs and vanilla; continue beating on medium speed till well combined.

In a separate bowl, combine the flour, baking soda, salt and cinnamon. Whisk until flour mix is well combined.

Gradually add dry ingredients with the wet ingredients using the mixer.

With a spoon, hand-mix the oats and butterscotch chips into the cookie dough.

Drop spoonfuls of dough onto a cookie sheet covered in parchment paper two inches apart from each other. If you don’t have parchment paper, you could just drop the cookie dough on an ungreased cookie sheet. I like the convenience of baking on parchment paper; once the cookie is baked and removed from the paper, then you can toss the paper and put your cookie sheet right back in the cabinet without washing it (assuming you didn’t get any dough under the parchment paper)!

Bake for 8-10 minutes just until the edges are a light golden brown.

Remove from oven and allow cookies to cool down on the cookie sheet for 5 minutes before transferring them to a cooling rack where they can completely cool down. The cookies may look “wet” in the middle but will continue to cook on the hot cookie sheet for those 5 minutes.

Yep, still rocking my Cruiser Nail Polish Design, lol. Store in an airtight container. Makes 5 dozen cookies.


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