With their buttery caramel flavor, these Oatmeal Butterscotch Cookies easily outshine regular oatmeal cookies.
If you think the only purpose of butterscotch is to sit at the bottom of your grandma’s purse, think again. Butterscotch is vastly underrated these days, and I’m determined to change that. It’s not just a piece of candy; it’s a velvety-smooth confection with a warm, luscious, and toasty flavor. If you’re still unsure, let’s explore the enticing world of oatmeal butterscotch cookies. One bite, and you’ll be a newly converted butterscotch fan.
Affectionately called “oatmeal scotchies,” oatmeal butterscotch cookies have filled kitchens with their irresistible aroma of butter, caramel, and vanilla for generations. With crunchy edges, a chewy interior, and the wholesome goodness of oats, they offer something special for every baker. If you’re tired of making chocolate chip cookies every weekend, look no further—these are easy to make and absolutely mouthwatering.
Are These Oatmeal Butterscotch Cookies Healthy?
One of the best things about these oatmeal butterscotch cookies is their use of rolled oats, which are an excellent source of fiber. However, oatmeal butterscotch cookies are not really healthy. They still contain plenty of carbohydrates, fat, and sugar. Like any other dessert, these cookies are best enjoyed in moderation. If you want to dunk them in a glass of milk, skim milk is lower in calories and fat than whole milk. Of course, a plant-based milk will work well, too.
Those who are lactose intolerant can use a plant-based butter in this recipe. To make the cookies vegan, simply use a flax “egg.” In a small bowl, mix one tablespoon of flax meal with three tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the egg.
The History Of Butterscotch
Historians believe that butterscotch was named by confectioner Samuel Parkinson in 1817 in Doncaster, South Yorkshire, England. It’s unknown whether the word butterscotch refers to Scotland or “scotched” (aka scorched) butter, an original ingredient. The recipe for Doncaster Butterscotch was preserved forever when it was printed in the Liverpool Mercury in 1848. The dessert gained even more renown in 1851 when Queen Victoria was gifted a tin on a visit to Yorkshire. Butterscotch is still hugely popular in the U.K. After all, it’s a key ingredient in sticky toffee pudding! If you stroll the aisles of a grocery store in the U.K., you’ll see tons of packaged butterscotch biscuits that pair well with tea.
How Do I Store Leftovers?
Cookies are a great dessert to freeze, and oatmeal butterscotch cookies are no exception! After baking your cookies and allowing them time to cool, place them in a freezer-safe, airtight container and store them in the freezer for 2-3 months. You can, of course, leave them in an airtight container on your countertop, but only for up to 4 days. For refrigeration, oatmeal butterscotch cookies will be good for up to 1 week.
Serving Suggestions
A tall glass of milk or a lovely scoop of vanilla ice cream have long been perfect cookie sidekicks. If you want to branch out from vanilla, check out this Healthy Ice Cream Recipe With Chocolate And Pomegranate. For something truly decadent, I suggest blending a few oatmeal butterscotch cookies into a Vanilla Milkshake.
If you enjoy these oatmeal butterscotch cookies, which I think you will, then check out these two additional butterscotch desserts: Soft Butterscotch Healthy Pumpkin Cookies With Brown Butter and Chocolate Cheesecake Bars With Butterscotch Chips And Brownie Brittle Crust.
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/4 cups butterscotch chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture, mixing until just combined.
- Stir in the oats and butterscotch chips until evenly distributed.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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