I am always looking for new cookie recipes because I love to make cookies. They are one of my favorite things to bake. I enjoy eating them, but many times I make them and give them away.
I recently saw a recipe for butterscotch oatmeal cookies. My husband loves oatmeal cookies and since I love to bake cookies, I knew I had to give these a try.
This recipe makes a lot. You may want to half this. I made the whole recipe and froze quite a few of them and I also sent a plate full to my husband’s office. We all thought they were great. Several of my husband’s staff members thought the combination of butterscotch and oatmeal together was really good and they had never thought of combining the two.
When I made these I divided the batter into thirds and made some with just butterscotch, some with just chocolate chips, and some with both. Personally, I liked the combination of both the butterscotch and chocolate chips, but almost everyone else preferred the ones with just the butterscotch chips. If you make a full batch of these you will have plenty of cookie dough to try several versions.
Making a big batch of cookies like this and freezing some is a great thing to do. Homemade cookies are better tasting, healthier, and cheaper than store bought cookies. I love to have homemade cookies in the freezer for when I need a quick dessert.
Butterscotch Oatmeal Cookies
- 2 cups butter, softened
- 3/4 cup shortening
- 3-1/4 cups packed brown sugar
- 1-1/4 cups sugar
- 5 eggs
- 2/3 cup buttermilk
- 4 teaspoons vanilla extract
- 6 cups quick-cooking oats
- 5-3/4 cups all-purpose flour
- 1 tablespoon baking soda
- 2-1/2 teaspoons salt
- 16 ounces of butterscotch chips, about 1 ½ packages
In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla.
Combine the oats, flour, baking soda and salt and gradually add to creamed mixture and mix well. Stir in chips and drop by rounded tablespoonfuls onto baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to racks to cool.
Adapted from Taste Of Home.
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{ 12 comments… read them below or add one }
Any recipe with almost 3 cups of butter has got to be good! Those look really tasty! Thanks for sharing!
~Liz
You are a real master of cookies
The chocolate sandwich cookies were so good and butterscotch oatmeal cookis look so yummy!
Yum! Wish I had a couple of these to go with my coffee, this morning.
My husband would love these. What a nice surprise.
I love oatmeal cookies…have never tried them with butterscotch. 
Visiting from Jen’s party today. 
one of my VERY FAVORITES!! YUMMY!
Cookies with buttermilk, thats a new one for me, but these look great!
do you have any suggestions for a substitute for butter flavored shortening or buttermilk? I don’t typically keep these items in my house, but would love to try these cookies.
Thanks!
Leslie, for the buttermilk you can use 1 cup of milk and 1 tablespoon of lemon juice or vinegar. This will sour the milk. Mix it together and let it sit for about 5 minutes before using. I usually keep buttermilk on hand, so I have not tried this for this recipe but I have used it in others and it works fine. As far as the shortening goes do you have regular shortening? That would work fine. You might try all butter, but I think having some shortening in this is what helps give it a flaky texture.
I never used buttermilk in a cookie recipe, because of the buttermilk I bet they come out soooo moist. This is a must try recipe. THANKS!!! for the YUMMY!!! recipe. Geri
I love butterscotch in sweets!!! Thanks for linking to TMTT.
I love making cookies too, these look terrific Lynn, thanks for posting!
These sound so good. I would love to invite you to join me for Crock Pot Wednesday at diningwithdebbie.blogspot.com. Please come check it out. Thanks so much for posting.