Oatmeal butterscotch cookies are chewy and soft with crisp edges that crumble a little with each nibble. Each bite is a new flavor combination of buttery pecans, sweet toffee, and rich butterscotch chips. They are a lunchbox favorite... if they last long enough to make it to school.
For this recipe you'll need: all-purpose flour, baking soda, salt, baking powder, butter, sugar, light brown sugar, eggs, old fashioned oats or quick cooking oatmeal -not the instant, almond extract, butterscotch chips, toffee pieces, pecans
Oatmeal Butterscotch Cookies
The inspiration for these butterscotch cookies comes from a handwritten recipe found in my mom's box of family recipes. Scrawled across the top in faded blue ink is the title, Butterscotch Buckaroons.
I haven't seen the recipe anywhere else but I have seen a Buckaroos recipe that's very similar. I'm wondering if someone didn't hear the recipe correctly or maybe copied it down wrong. Either way, these will always be Buckaroons to me!
I've changed the recipe up over the years but they are still the rich, sweet cookies I grew up with. It was given two thumbs up by the RestlessChipotle Recipe Testers!
Head over here if you're looking for classic, old fashioned oatmeal cookies instead of these -- but be sure to pin this recipe so you can find it later!
Butterscotch Cookies Tips
Since they are so simple to make and they freeze well I like to whip up a batch, cook some, and freeze some for the next time there's a cookie snack attack.
Which honestly happens fairly often. Here are some tips for making these old fashioned favorites -
- Use a cookie scoop to get uniform sizes.
- Place the scoops of cookie dough on a baking sheet and place it in the freezer to flash freeze. Put the frozen balls of dough in a storage container and you can have a few freshly baked cookies whenever you want.
- Don't use instant oats! Old fashioned oats gives the cookies a bit more texture but quick oats are fine, too.
- Toasting the pecans for a few minutes in the oven will give them more flavor. 350F for 5 - 6 minutes is about right.
- Light brown sugar is best because it doesn't overpower the butterscotch flavor.
- The brown sugar is one of the ingredients that helps keep these chewy.
- Cook them just until the centers are set and firm but still look a little shiny. When they cool they will be crispy on the edges but chewy in the middle.
- Experiment with baking times to get the exact ratio of chewy : crispy that you are looking for.
- Make sure you let them cool before removing from the cookie sheet!
The Family Recipe Box
Do you have old family recipes tucked away somewhere?
I have a huge box of handwritten recipes that my mom and my aunts traded over the years. There are a bunch of recipes that mom cut from newspapers and magazines, too.
It's fun to look through them, remembering this or that aunt, and thinking about the various occasions I had enjoyed the recipe.
Butterscotch Cookie Recipe Variations
Pretty much all cookies can be adapted and played with as long as you keep the ratio of ingredients the same. These Buckaroons are so versatile!
Some of my favorite twists on this butterscotch oatmeal cookies recipe are:
- Use half chocolate chips and half butterscotch chips
- Use half peanut butter chips and half butterscotch chips
- Use a tablespoon to measure the dough so you can make ice cream sandwiches with them - just put ice cream between 2 big cookies.
- Sprinkle the tops sparingly with some coarse sea salt.
- Dip the baked cookies half way in melted chocolate or white chocolate. Add sprinkles if you like.
Once you bake these I'm sure you'll come up with a million more!
More Favorite Cookie Recipes
There's nothing like a good cookie and a glass of milk to make the world a beautiful place! Here are some of my favorites -
- Ranger Cookies are similar to these but crunchy-chewy-tender with big blasts of flavor from coconut, chocolate chips, butterscotch chips, pecans, and toffee bits.
- O Henry Bars are peanut butter and oatmeal with a chocolate glaze on top. They were a lunchroom staple when I was in school.
- Peanut Butter Blossoms are exactly like you remember - tender peanut butter cookies with a Hershey's Kiss on top.
- Classic Chocolate Chip Cookies are ready to be dunked in milk whenever you've got a minute...
- Maple Pecan Sandies are easy to make and melt in your mouth leaving a sigh of autumn flavor.
You May Need...
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Butterscotch Cookies Recipe
Butterscotch Buckaroons are sure to be a favorite with your family and friends. They taste a bit like brickle ice cream and have gloriously crunchy edges, chewy middles, and a flavor that is buttery-sweet .
I know you are going to love them! Try these chewy peanut butter cookies.
If you love this recipe please give it 5 stars!
📖 Recipe
Butterscotch Oatmeal Cookies (Butterscotch Buckaroons)
Print Save Recipe Rate RecipeIngredients
Stir together then set aside:
- 2 cups all -purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
Cream together:
- 1 cup butter
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon almond extract
Stir in:
- 2 cups old fashioned or quick cooking oatmeal, Not instant
- 6 ounces butterscotch chips, about 1 cup
- 6 ounces toffee pieces, about 1 cup
- ½ cup pecans, coarsely chopped
Instructions
- Sift flour, baking soda, baking powder, and salt together.
- Blend butter and sugars together, creaming well.
- Add eggs, and beat until light and fluffy.
- Add the almond extract and flour mixture
- Stir in oats, nuts, toffee, and butterscotch chips.
- Drop by teaspoon on a greased cookie sheet.
- Bake at 350° for 10-12 minutes, or until golden. Do not overcook.
- Let cool on baking sheet 5 minutes before removing.
Notes
- Use a cookie scoop to get uniform sizes.
- Place the scoops of cookie dough on a baking sheet and place it in the freezer to flash freeze. Put the frozen balls of dough in a storage container and you can have a few freshly baked cookies whenever you want.
- Don't use instant oats! Old fashioned oats gives the cookies a bit more texture but quick oats are fine, too.
- Toasting the pecans for a few minutes in the oven will give them more flavor. 350F for 5 - 6 minutes is about right.
- Light brown sugar is best because it doesn't overpower the butterscotch flavor.
- The brown sugar is one of the ingredients that helps keep these chewy.
- Cook them just until the centers are set and firm but still look a little shiny. When they cool they will be crispy on the edges but chewy in the middle.
- Experiment with baking times to get the exact ratio of chewy : crispy that you are looking for.
- Make sure you let them cool before removing from the cookie sheet!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Cathy says
How much shortening is needed, the recipe doesn't say, thanks
Marye Audet says
Sorry, that was a typo... the original had shortening but I removed it... It's correct now. Thank you for bringing it to my attention!