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.

Big Dipper Oatmeal Butterscotch Cookies in a white rectangle ceramic dish

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.

Overhead shot of Big Dipper Oatmeal Butterscotch Cookies on a red and white napkin with a glass of milk

Recipe Tips

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.
Big Dipper Oatmeal Butterscotch Cookies on a square white plate with a glass of milk

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Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies

Prep Time 1 hour
Cook Time 12 minutes
Additional Time 1 minute
Total Time 1 hour 13 minutes
Yield 36 cookies

Chewy oatmeal cookies chock full of butterscotch morsels!


For Cookies:

  • 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
  • Sprinkles


  1. Preheat the oven to 350º.
  2. For cookies, combine flour, baking soda, and salt in a medium bowl, and mix well.
  3. Beat butter and sugars in a large bowl with an electric mixer until creamy.
  4. Add eggs and vanilla, and beat well. Add flour mixture; mix well. Stir in oats and butterscotch chips, and mix well.
  5. Drop dough by rounded tablespoons onto ungreased baking sheets. Bake for 10-12 minutes or until light golden brown.
  6. Cool on baking sheets for 1 minute, and remove to a wire rack to cool completely.
  7. For the glaze, melt morsels with oil according to package directions.
  8. Dip half of one cookie in chocolate, and gently shake to remove excess.
  9. Dust with festive sprinkles.
  10. Place on waxed paper until set. Repeat with remaining cookies.
  11. If chocolate thickens, microwave at 15-second intervals until fluid.


Adapted from my friend, Danielle, at Hugs & Cookies.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 186Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 116mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 2g


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