These Oatmeal Raisin Butterscotch Cookies are soft and chewy cinnamon-spiced oatmeal cookies loaded with raisins and butterscotch chips. They’re a tasty twist on my classic soft, chewy oatmeal raisin cookies.
I especially love that they stay soft and chewy for days!
Ingredients
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Step-by-Step Directions
Step 1: Cream butter in a large mixing bowl; gradually add sugar until light and fluffy. Add eggs, beating well.
Step 2: In a separate bowl, combine flour, baking soda, salt, and cinnamon; add to butter mixture alternately with milk, beginning and ending with flour.
Step 3: Stir in oats, raisins and butterscotch chips.
Step 4: Drop dough by tablespoonfuls 2 inches apart onto greased baking sheets or use parchment paper.
Step 5: Bake at 350 degrees F. for 12 to 14 minutes until edges are turning golden brown and tops are just set. Transfer to wire racks to cool completely.
Helpful Tips & Substitutions
- Use room-temperature butter. Set it out on the counter about an hour before you need it. You’ll be able to indent it with your finger but it should still feel cool to the touch.
- I recommend using unsalted butter because salt is added to the recipe. If you only have salted butter, it’s ok. Just cut down the amount of salt you add as an ingredient.
- Old-fashioned rolled oats give the best texture, but if you’re in a pinch, you can substitute quick oats. Just be aware the texture will be slightly different.
- Remove the cookies from the oven when the edges begin to brown and the tops are just set. They may look underdone, but you don’t want to overbake them. We want them soft and chewy; they’ll finish setting up as they cool.
- If butterscotch isn’t your thing, use chocolate chips instead. AND if you don’t love raisins, you can leave them out.
Recipe FAQ
Yes, after you prepare the cookie dough, cover tightly and refrigerate until ready to bake.
Absolutely, you can prepare the cookies and place them in the fridge until you are ready to bake them.
Cookies stored in an airtight container on the counter will stay fresh for up to 5 days.
Sure! You can freeze them for 2-3 months in an airtight container. Separate the layers with parchment paper or waxed paper so they don’t stick together. Thaw cookies on the counter before serving.
Oatmeal Raisin Butterscotch Cookies
Ingredients
- ¾ cup butter softened
- 1 cup sugar
- 2 eggs
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup milk
- 1½ cups rolled oats
- 6 ounces butterscotch chips
- 1 cup raisins
- ½ cup chopped pecans, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cream butter in a large mixing bowl. Gradually add sugar until light and fluffy. Beat in eggs.
- In a separate bowl, combine flour, baking soda, salt, and cinnamon; add to butter mixture alternately with milk, beginning and ending with flour. Stir in oats, raisins and butterscotch chips.
- Drop dough by tablespoonfuls 2 inches apart onto greased baking sheets or use parchment paper. Bake at 350 degrees F. for 12 minutes or until edges turn golden brown and tops are just set. Transfer to wire racks to cool completely.
Notes
- Use room-temperature butter. Set it out on the counter about an hour before you need it. You’ll be able to indent it with your finger but it should still feel cool to the touch.
- I recommend using unsalted butter because salt is added to the recipe. If you only have salted butter, it’s ok. Just cut down the amount of salt you add as an ingredient.
- Old-fashioned rolled oats give the best texture, but if you’re in a pinch, you can substitute quick oats. Just be aware the texture will be slightly different.
- Remove the cookies from the oven when the edges begin to brown and the tops are just set. They may look underdone, but you don’t want to overbake them. We want them soft and chewy; they’ll finish setting up as they cool.
- If butterscotch isn’t your thing, use chocolate chips instead. AND if you don’t love raisins, you can leave them out.
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