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Oatmeal Butterscotch Toffee Cookies

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  • Total Time: 15 minutes
  • Yield: 20-24 cookies 1x


These Oatmeal Butterscotch Toffee Cookies are going to win you over! Loaded with butterscotch chips, toffee bits, and oatmeal, they are a definite winner.


Units Scale
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 3/4 cup quick oats
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 cups butterscotch chips
  • 2/3 cup toffee bits


  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. In stand or electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla.
  3. Add flour, oatmeal, salt and baking soda and mix until combined. Add butterscotch chips and toffee bits and mix until combined.
  4. Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches.
  5. Bake for 10 to 12 minutes, or until edges just start to turn golden brown. If cookies have spread or are funny shaped, use the back of a plastic spoon around the edges to reshape the cookies.
  6. Let cool on cookie sheet for a few minutes before transferring to a cooling rack. 


  • The cookies may still look slightly underdone when you take them out of the oven, but remember they will continue cooking on the baking sheet for a couple of minutes.
  • Prep Time: 5 mins
  • Cook Time: 10 mins