Spiced Oatmeal Butterscotch Cookies
There’s something irresistibly cozy about Spiced Oatmeal Butterscotch Cookies. These cookies bring together the warm, comforting spices of cinnamon and nutmeg with chewy oats and the rich, buttery sweetness of butterscotch chips. Perfectly soft with just the right amount of chew, they’re the ultimate treat for any time of year — from chilly autumn afternoons to festive holiday gatherings. Plus, they’re incredibly easy to make, which means you can whip up a batch whenever the craving strikes.
Why You’ll Keep Making It
These cookies are the kind of recipe that quickly becomes a staple in your baking rotation. The blend of spices adds a delightful twist that elevates the classic oatmeal cookie, while the butterscotch chips melt into pockets of sweet, buttery goodness in every bite. The texture is spot on — chewy, slightly crisp on the edges, and full of wholesome oats. Whether you’re baking for family, friends, or just treating yourself, these Spiced Oatmeal Butterscotch Cookies hit all the right notes.
What truly makes them special is their versatility. They’re perfect for lunchboxes, afternoon snacks, or paired with a warm cup of tea or coffee. You’ll find yourself reaching for this recipe again and again because it’s simply that good and satisfying.
What We’re Using
- 1 cup unsalted butter, softened – Provides richness and helps create that tender, chewy texture.
- 3/4 cup brown sugar – Adds moistness and a subtle molasses flavor that complements the spices.
- 1/2 cup granulated sugar – Balances sweetness and helps with cookie structure.
- 2 large eggs – Bind everything together and add moisture.
- 1 teaspoon vanilla extract – Enhances the flavors and adds warmth.
- 2 cups all-purpose flour – The base of our cookie dough.
- 1 teaspoon baking soda – Helps the cookies rise and spread just right.
- 1/2 teaspoon salt – Balances the sweetness and deepens flavors.
- 1 teaspoon ground cinnamon – Adds a warm, spicy note.
- 1/2 teaspoon ground nutmeg – Brings a subtle earthiness and depth.
- 2 cups rolled oats – Adds chewiness and a hearty texture.
- 1 cup butterscotch chips – Melt into sweet, buttery pockets throughout each cookie.
Must-Have Equipment
- Mixing bowls: For combining wet and dry ingredients separately before mixing together.
- Electric mixer or hand mixer: Makes creaming butter and sugars effortless.
- Measuring cups and spoons: Accuracy is key for perfect cookie texture.
- Baking sheets: For baking your cookies evenly.
- Parchment paper or silicone baking mats: Prevents sticking and makes cleanup a breeze.
- Cooling rack: To cool cookies evenly and maintain their chewy texture.
Spiced Oatmeal Butterscotch Cookies Made Stepwise
Step 1: Cream the Butter and Sugars
Start by beating together the softened butter, brown sugar, and granulated sugar in a large bowl until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed. The creaming process is essential for creating that tender crumb in your cookies.
Step 2: Add Eggs and Vanilla
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, aromatic flavor that complements the spices beautifully.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This ensures your spices and leavening agents are evenly distributed throughout the dough.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Be careful not to overmix, or your cookies might turn out dense.
Step 5: Fold in Oats and Butterscotch Chips
Using a spatula, gently fold in the rolled oats and butterscotch chips. The oats give the cookies their signature chew, while the butterscotch chips add irresistible pockets of sweetness.
Step 6: Scoop and Bake
Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats. Scoop dough using a cookie scoop or tablespoon, spacing the cookies about 2 inches apart. Bake for 10-12 minutes or until the edges are golden but the centers still look slightly soft.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set and achieve the perfect chewy texture.
Budget & Availability Swaps
- If you don’t have butterscotch chips on hand, classic chocolate chips make a delicious substitute, adding a familiar sweetness.
- Rolled oats can be swapped for quick oats in a pinch, though the texture will be slightly less chewy.
- Use coconut oil or margarine instead of butter if you prefer a dairy-free option; keep in mind this may slightly alter the flavor.
- If ground nutmeg isn’t available, a pinch of ground cloves or allspice can provide a similar warmth.
Testing Timeline
When I first tested these Spiced Oatmeal Butterscotch Cookies, I found that baking time and dough consistency were key:
- 10 minutes: Cookies were soft and slightly underbaked in the center, perfect if you like a chewier cookie.
- 12 minutes: Achieved a golden edge with a chewy middle, which is my favorite texture.
- 14 minutes: More crisp around the edges but still tender inside — ideal for those who prefer a bit more crunch.
Make sure to adjust your oven’s temperature and time based on your preferences and oven quirks.
Storage Pro Tips
Store your Spiced Oatmeal Butterscotch Cookies in an airtight container at room temperature to keep them soft and chewy for up to 5 days. To extend freshness:
- Add a slice of bread or a few apple slices to the container — they help maintain moisture.
- For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
- If your cookies have hardened, warm them for 10-15 seconds in the microwave to soften.
Handy Q&A
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour for a gluten-free flour blend that measures cup-for-cup the same. Just be sure your oats are certified gluten-free to avoid cross-contamination.
What’s the best way to get chewy cookies?
Using a combination of brown sugar and granulated sugar helps retain moisture and chewiness. Also, be careful not to overbake—removing cookies when the centers are slightly soft ensures that perfect chewy texture.
Can I add nuts to this recipe?
Yes! Chopped walnuts or pecans pair wonderfully with the spices and butterscotch chips. Add about 1/2 cup when folding in the oats and chips for some extra crunch.
Why are my cookies spreading too much?
If your cookies are spreading too much, it might be due to butter being too soft or dough being too warm. Chill the dough for 30 minutes before baking and make sure your butter is softened but not melted.
More Recipes You’ll Love
- For a nostalgic twist on oatmeal treats, try Chocolate Dipped Oatmeal Cream Pies—they’re just as delightful and perfect for sharing.
- If you’re in the mood for something fruity and buttery, the Brown Butter Pear Crumble Bars are a must-bake.
- Or keep it classic and simple with Classic Chocolate Chip Cookies, a timeless favorite that everyone loves.
The Takeaway
Spiced Oatmeal Butterscotch Cookies are a warm, comforting treat that perfectly balances spice, sweetness, and texture. Easy to make with pantry staples and ready in under 30 minutes, they’re sure to become your go-to cookie for any occasion. With the cozy flavors of cinnamon and nutmeg paired with chewy oats and pockets of butterscotch, these cookies offer a delightful twist on a classic favorite that everyone will adore.
Whether you’re new to baking or a seasoned pro, this recipe delivers consistent results and can be easily customized with your favorite add-ins. So grab your mixing bowl and get ready to enjoy a batch of these scrumptious cookies — they’ll fill your kitchen with the most inviting aroma and your heart with joy.
Happy baking!
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Spiced Oatmeal Butterscotch Cookies
Ingredients
Equipment
Method
- Start by beating together the softened butter, brown sugar, and granulated sugar in a large bowl until the mixture is light and fluffy, about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Avoid overmixing.
- Gently fold in the rolled oats and butterscotch chips using a spatula.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Scoop dough with a cookie scoop or tablespoon, spacing about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers are slightly soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a chewier cookie, bake for 10 minutes; for crispier edges, bake up to 14 minutes.
- Substitute chocolate chips for butterscotch chips if unavailable.
- Store cookies in an airtight container with a slice of bread or apple slices to maintain moisture.
