Just in time for your Labor Day Weekend BBQs, and delicious Blueberry Hand Pies!

Originally Published 03/15/2021

These Oatmeal Butterscotch Cookies are right up there in my top three favorite cookies!

They are crunchy around the outside, and chewy in the middle. The oaty flavor goes perfectly with the sweet butterscotch, and there is just a hint of cinnamon for that comforting warmth. I’m always amazed at how something so simple can taste so good!

Butterscotch can quickly become an overwhelming flavor, but these Oatmeal Butterscotch Cookies have just the right amount!

This recipe does make quite a few cookies. But, if you want to bake just a few, shape the dough into the appropriate size cookie rounds and freeze them!

Then when the craving strikes again, all the work is done and the frozen dough is right there waiting for ya!

So, on to the recipe…

Begin by blending the butter and shortening for the Oatmeal Butterscotch Cookies.

You might be curious: Why does this recipe use shortening and butter instead of just one?

Purpose of Mixing Both: The mix prevents cookies from becoming too flat and crunchy by controlling spread during baking.

Butter (80% fat): Contains water and milk solids. Lower melting point → Flatter, crispier cookies with chewy centers due to gluten development.

Shortening (100% fat): Made from hydrogenated vegetable oil. Higher melting point → Taller, cake-like cookies with a crumbly texture.

Science…haha I’m a nerd! If you’d like to read more about this, I found most of my information on this from King Arthur and Jessica Gavin Culinary Scientist.

So after you whip the butter and shortening together,

it’s time to add both sugars. Mix this all together until it’s light and fluffy! Beating the sugar and butter together like this also helps trap air and give your cookies more height!

Next, add the eggs, vanilla, salt, and cinnamon.

After this, add the flour and baking soda. And finally, the oatmeal and butterscotch chips!

Once the oatmeal and chips have been added, don’t over-mix the batter. When the oatmeal looks combined they’re ready to go!

Now it’s time to get these Oatmeal Butterscotch Cookies on the baking sheet!

For me, two heaping tablespoons of dough make the perfect size cookie!

If you’d like to make them smaller, or larger you definitely can!

This part of the cookie process is not my favorite. If I’m being honest, shaping 36 cookies gets rather tedious. I also am impatient and baking one cookie sheet at a time seems like cruel and unusual torture lol.

I generally have two or three baking sheets going at a time so I can fill one up with cookie dough rounds while the other one is baking!

Finally,

bake these Oatmeal Butterscotch Cookies at 350 degrees for 12-14 minutes.

The edges of the cookie should be golden brown and the center should be set. If the center is super shiny and still looks wet, they need more time! I found that about 13 minutes was perfect.

When you get them out of the oven let them sit on the tray for about 5 minutes before you scoop them off. They come out kinda mushy and fragile because of all the melted butter. After they sit a minute, there is less chance you’ll squash them up while transferring them to the cooling rack.

These are super amazing and probably at their best when eaten still warm out of the oven! (I mean aren’t most things?!)

But, they’re still delicious days later. My husband occasionally gets these cookie-craving attacks while we Netflix and chill… I like to put most of these in the freezer so they are there for just such a time!

Thanks for reading my science rant on butter and shortening! I hope you try out this recipe and find these Oatmeal Butterscotch Cookies as amazing as I do! ❤️❤️❤️

Print Recipe

Oatmeal Butterscotch Cookies

The perfect Oatmeal Cookie with a hint of cinnamon and just the right amount of sweet butterscotch chips! The crispy edges and chewy middle make these truly irresistible!

Prep Time20 minutes mins

Cook Time14 minutes mins

Equipment

• Kitchenaid Mixer
• Measuring Cups and Spoons
• Rubber Spatula
• Baking Sheets
• Parchment Paper

Ingredients

• 1 1/2 Sticks Salted Butter 3/4 cup room temperature
• 1/4 Cup Shortening Crisco
• 3/4 Cup Sugar
• 3/4 Cup Brown Sugar Packed
• 2 Eggs
• 1 tsp Vanilla
• 1 tsp Salt
• 3/4 tsp Cinnamon
• 1 1/2 Cups All-Purpose Flour
• 3/4 tsp Baking Soda
• 3 Cups Oatmeal
• 1 Cup Butterscotch Chips

Instructions

• Preheat the oven to 350 degrees and line two baking sheets with parchment paper. (The parchment paper does not need to be greased.)
• In the mixer fitted with the paddle attachment, whip together the butter and shortening until smooth. Next, add in the sugar and brown sugar and mix until fluffy.
• Add in both of the eggs, vanilla, salt, and cinnamon, mix until combined.
• Next add the flour, baking soda, mix until combined.
• Add in the 3 cups of oatmeal and the cup of butterscotch chips. Mix until just combined.
• Scoop out about 2 tbsp of dough for each cookie and place on the lined baking sheet leaving 1″ of space between them. Repeat until all the dough is gone.
• Bake one sheet at a time on the center rack of the oven for 12-14 minutes. The edges of the cookie should be golden brown and the center should have risen when they are ready to come out of the oven. For a crunchier cookie leave in longer, for a softer cookie remover sooner.
• Allow the cookies to cool for around 5 minutes before removing them from the baking sheet and placing them on a cooling rack to finish cooling.
• Enjoy right away!

Notes

*Cookies can be stored and kept up to a week after baking. They can also be frozen for up to a month. The dough can be kept in the refrigerator for a week or frozen for up to 6 months.

*This recipe is an adaptation from The Baker’s Manual Oatmeal Rasin Cookie recipe.

Share on Facebook

Post on X

Follow us

Save