Butterscotch Oatmeal Cookies Recipe

Name: Butterscotch Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/4 cup unsweetened applesauce; 3/4 cup light brown sugar, packed; 1/2 cup granulated sugar; 1 large egg, room temp; 1 1/2 teaspoons vanilla extract; 1 cup flour (unbleached); 1/2 teaspoon baking soda; 1/4 teaspoon salt (I used kosher); 1/4 teaspoon cinnamon; 2 1/2 cups quick oats (mine were organic); 1 cup butterscotch chips

Servings: persons

1/2 cup butter, softened
1/4 cup unsweetened applesauce
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temp
1 1/2 teaspoons vanilla extract
1 cup flour (unbleached)
1/2 teaspoon baking soda
1/4 teaspoon salt (I used kosher)
1/4 teaspoon cinnamon
2 1/2 cups quick oats (mine were organic)
1 cup butterscotch chips

1
Cream butter with applesauce; then cream with sugars til smooth.
2
Add egg and vanilla; beat well.
3
Combine flour, soda, salt, and cinnamon. Add to creamed mixture.
4
Mix in oats and chips.
5
I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart.
6
Bake @ 350 degrees -- 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven.
7
Cool 5 minutes on cookie sheet. Move to rack to cool completely.
8
Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second -- and a third -- !).

1242

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/4 cup unsweetened applesauce, 3/4 cup light brown sugar, packed, 1/2 cup granulated sugar, and more.

Yes, Butterscotch Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions