Oatmeal Butterscotch Cookies
These Oatmeal Butterscotch Cookies are chewy and chock full of delicious butterscotch morsels!
Dipped in chocolate and garnished with holiday sprinkles, these chewy oatmeal cookies are perfect for Valentine’s Day or any occasion.
Why You Must Make
- These are no ordinary oatmeal cookies!
- The addition of a premium brand of butterscotch chips pushed these over the top.
- Plus, dipping them in chocolate and adding festive sprinkles make them perfect for any occasion!
An ungarnished version was featured at our neighborhood cookie exchange. That particular baker apologized as she didn’t use her favorite (affiliate link)Guittard Butterscotch Chips, so she felt they were subpar. Well, I beg to disagree…as I don’t even like butterscotch chips and I ate ALL of her cookies. Then, I hunted down the proper chips (thank goodness for Amazon Prime) so I could make my own.
To make these chewy oatmeal cookies extra festive since Valentine’s Day is approaching, I dipped them in melted semi-sweet chocolate and decorated them with the cutest holiday sprinkles. Besides the torture of waiting till the chocolate hardened so I could shovel one of these babies in my mouth, these cookies were easy as pie to make.
- PRO-Tip: Use room temperature eggs and butter for easier incorporation.
- Note that Quick Oats are used instead of Old Fashioned Oatmeal.
- If you don’t like butterscotch, use any other flavor of chocolate chips.
- Use Christmas sprinkles for a Christmas version. Just by shaking up the sprinkles make them perfect for other holidays.
- PRO-Tip: Use a cookie disher to scoop out consistent-sized dough balls. This will help them finish baking at the same time.
- If your dough starts getting warm, cover it and pop it in the refrigerator. The resulting cookies will be thicker.
- PRO-Tip: Also, if the cookies don’t bake into perfect rounds, use your spatula (and a hot pad) to tap the edges of the warm cookies and push any protruberances inward.
More Valentine’s Day Cookies
- Raspberry Coconut Cheesecake Quinoa Bites with Dark Chocolate Glaze from Food Faith Fitness
- Strawberry Glazed Vanilla Bean Doughnuts from Girl vs. Dough
- Pink Vanilla Cupcakes from Crunchy Creamy Sweet
- Valentine’s Chocolate Peanut Butter Bars from Cooking for Keeps
- Cream Cheese Funfetti Cookies from The Messy Baker
- Dreamy Chocolate Cupcakes from Baker by Nature
- Dark Chocolate Pancakes from Eat. Drink. Love.
- Red Wine Creme Brulee from Diethood
- Big Dipper Oatmeal Butterscotch Cookies from That Skinny Chick Can Bake!
- Peppermint Bark Brownies from Jen’s Favorite Cookies
Shop The Recipe:
- (Affiliate links) Guittard Butterscotch Chips (this price seems awfully high, but you can see what the packaging looks like and shop in your neighborhood).
- Quick Oats – Readily available at all grocery stores
- Valentine’s Day Sprinkles – Or buy seasonal sprinkles at Michaels, Jo-Ann Fabrics, etc.
You May Also Like:
- Butterscotch Cookies
- Classic Oatmeal Cookies
- Chocolate Toffee Cookies
- Pecan Pie Thumbprint Cookies
- Chewy Cherry Chocolate Chunk Cookies
- Double Chocolate Chip Cookies
- Oatmeal Chocolate Chunk Cookies
- Rolo Brownie Cookies
- More Cookies Recipes
Oatmeal Butterscotch Cookies
Chewy oatmeal cookies chock full of butterscotch morsels!
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, at room temperature
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups quick oats, uncooked
- 1 cup Guittard Butterscotch chips
- 2 cups semi sweet chocolate morsels
- 1 teaspoon vegetable oil
- Preheat the oven to 350º.
- For cookies, combine flour, baking soda, and salt in a medium bowl, and mix well.
- Beat butter and sugars in a large bowl with an electric mixer until creamy.
- Add eggs and vanilla, and beat well. Add flour mixture; mix well. Stir in oats and butterscotch chips, and mix well.
- Drop dough by rounded tablespoons onto ungreased baking sheets. Bake for 10-12 minutes or until light golden brown.
- Cool on baking sheets for 1 minute, and remove to a wire rack to cool completely.
- For the glaze, melt morsels with oil according to package directions.
- Dip half of one cookie in chocolate, and gently shake to remove excess.
- Dust with festive sprinkles.
- Place on waxed paper until set. Repeat with remaining cookies.
- If chocolate thickens, microwave at 15-second intervals until fluid.
Adapted from my friend, Danielle, at Hugs & Cookies.
Serving Size:1 cookie
Amount Per Serving: Calories: 186Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 116mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 2g
42 Comments on “Oatmeal Butterscotch Cookies”
I love the combination of butterscotch with oatmeal cookies, so delicious! Then you dip them in chocolate? Out of this world!
Love these festive cookies. 🙂