Oatmeal Butterscotch Cookies

My son is on Spring Break all week, and I’m sad to say that I still have to work and don’t get to take him anywhere fun while he’s home from school.  Albeit, I do get to work from home this week, but I’m sure he’ll be bored out of his mind and sick of me by the time Friday comes around.

Luckily though, we headed to the store yesterday for snacks galore.  I don’t know what it is about my guy, but he seems to think he needs a snack every 10 minutes and that he’s always hungry when I’m around.  So I wanted to be sure that he had snacks that were easy to just grab from the pantry.  He loves fruit leathers, mixed nuts, crackers, mini rice-crackers, and of course the occasional cookie and candy… what am I saying?  He’d eat cookies and candy for every snack if I let him.

So this weekend I thought it would be a good idea to whip up a batch of cookies for the week.  The recipe says, “Makes a lot!”  Little did I know, this batch made 94 cookies!

I love oatmeal cookies.  They’ve always been my favorite.  Especially with chocolate chips.  The exchange of chocolate for butterscotch was such a good idea though.  They add a light sweetness that makes them not quite as rich as an oatmeal chocolate chip cookie.  They’re great dipped in my coffee.  Or a glass of milk.

Oatmeal Butterscotch Cookies


  • 2 cups brown sugar
  • 2 cups granulated sugar
  • 2 cups butter, room temperature
  • 4 eggs
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 4 cups flour
  • 5 cups oatmeal
  • 12 oz butterscotch chips


Preheat oven to 400 degrees F.  Lightly grease baking sheets and set aside

With a mixer, mix together the sugars and butter on medium speed until it all comes together in a dough-like consistency.  About 3 minutes.

i don’t know how my coffee cup hasn’t made more appearances in my baking photos.  i’m always drinking coffee while baking.

Add eggs and vanilla.

In a medium bowl, mix together the flour, baking soda, baking powder, and salt.  Gradually add this into the wet ingredients until combined.

Add the oatmeal and butterscotch with a wooden spoon or rubber spatula.  This is where your muscles come in!

Once combined, form dough into golf ball size and place on your prepared baking sheets.  Bake for 7-9 minutes.  Let cookies cool on cookie sheet for about 10 minutes and then remove to a cooling rack.

This recipe makes a lot!  Like 94 a lot! Feel free to half.  Or you know, you could freeze half the dough.  Or you could just make 94 cookies.  Take some to friends.  Give some to your kids.  Eat some yourself.  I’m sure you could find something to do with them all.



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