Brown Butter Butterscotch Oatmeal Cookies

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Brown Butter Butterscotch Oatmeal Cookies-soft and chewy oatmeal cookies made with browned butter and butterscotch chips! 

Brown Butter Butterscotch Oatmeal Cookies Recipe

I made a batch of Brown Butter Butterscotch Oatmeal Cookies to take on our flight to Hawaii. It was a six hour flight and I knew cookies would come in handy. You know, to keep the boys happy. Ok, I really made them because I knew I would need cookies to get me through a six hour flight. Traveling is not easy with two kiddos, especially on a long flight. I knew I would need a cookie pick me up!

The boys were actually really good on the plane, but that didn’t stop me from breaking into my Brown Butter Butterscotch Oatmeal Cookie stash. They made the flight A LOT better. And don’t worry, I shared with the boys:) They were all smiles when I busted out the cookies.

Brown Butter Butterscotch Oatmeal Cookies Recipe

If you like oatmeal scotchies, you will LOVE my Brown Butter Butterscotch Oatmeal Cookies. They are similar to oatmeal scotchies, but WAY better. The brown butter makes them extra special.

Brown Butter Butterscotch Oatmeal Cookies Recipe

The cookies are soft, chewy, and have a wonderful nutty flavor thanks to the brown butter. The cookies are dotted with butterscotch chips, which I LOVE! I am a huge butterscotch fan, always have been, but I especially love the butterscotch chips in these cookies because the brown butter and butterscotch combo is out of this world good! Almost too good, I can never stop eating these cookies. I think I ate three on the plane. I couldn’t stop myself! Make a batch and you will understand why.

The next time you need a cookie fix, make my Brown Butter Butterscotch Oatmeal cookies. They are insanely delicious and one of my favorite oatmeal cookies!

If you like these Brown Butter Butterscotch Oatmeal Cookies, you might also like:

Brown Butter Butterscotch Oatmeal Cookies Recipe

Brown Butter Butterscotch Oatmeal Cookies

The brown butter makes these oatmeal cookies extra tasty! They are my favorite!
4.84 from 18 votes



  • Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
  • Cut the butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes.
  • While the brown butter is cooling, whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
  • In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.
  •  Add the eggs and vanilla extract and mix until combined.
  • Turn the mixer to low speed and slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and butterscotch chips.
  • Form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt, if using. Bake cookies for 8-10 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
  • Note-store cookies in an air-tight container for 2-3 days on the counter. These cookies also freeze well.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I can’t believe I’ve never baked with brown butter – I need to get on that!

  2. Butterscotch is highly underrated, IMO. In combination with the brown butter, these have to be a surefire winner! My husband and I are going to Hawaii this fall – from Ohio. I think that means I would need to eat six of these on the way there! 🙂

  3. These cookies sound delicious. I might make a batch to bring to my get together later today. I laughed at your term “brown butter”. What you are actually making is called ghee, used in many Indian recipes. 🙂  Thanks for the recipe!

    1. Ghee is actually one step before browning of the butter where you want to separate the milk solids and keep the golden liquid. Browning the butter you actually cook those milk solids until they turn brown and when you use it, you use all of it–especially the lovely golden brown bits. Browned butter is far superior in taste imho…

  4. I’m not a fan of butterscotch. Would these work with peanut butter chips instead? I love oatmeal cookies

  5. Brown butter and butterscotch chips – great combo! I recently started to bake with butterscotch chips again since it’s coming back into vogue and my kids are crazy for them!

  6. Oh my gosh! I have been craving butterscotch for so long now, I just might have to make these tonight! They look terrific 🙂

  7. What kind of butterscotch chips do you like to use? I bought some recently that had a super weird medicinal taste?!

    1. The best butterscotch and real ingredients are the Guittard brand. They are hard to find but sometimes target or nicer grocery stores carry them. I stock up when I find them.

  8. “… I can never stop eating these cookies. I think I ate three on the plane.”

    LOL Your definition of “can never stop eating these” and mine are vastly different! This looks like an awesome recipe, thank you for posting it. I will try my best to stop at three in one sitting.

  9. To echo BET’s comment – Nestle has changed their recipe and now their butterscotch chips taste HORRIBLE! I made a whole pan of cookie bars that had to be tossed – it was so tragic! 🙁

    Do you have another brand that you use? 

  10. Great recipe! These perfectly match the oatmeal butterscotch squares that my mom used to make as a kid. I used Guittard chips as recommended. I also liked the greater proportion of oatmeal. That makes these cookies totally good for your, right? :-). Thanks for sharing!

  11. Sounds delicious! If, however, one were too lazy to brown the butter, can I assume they would still be as good as they look? And who only eats 3 cookies on a 6 hour plane ride? I could eat 3 cookies in 5 minutes. 🙂

  12. Is the measurement of 1 and  3/4 of a cup of butterscotchs chips correct?  Seemed like way to many chips for the amount of batter!

    1. That is how much I used, but you can use less if you want to! They will still be good:)

  13. I made these tonight and oh my goodness, the browned butter is a game changer! My husband and I cannot get over the amazing flavors and the taste it leaves in your mouth! I bet you cannot eat just one!

  14. I made these tonight and they are PERFECT! Followed the recipe exactly and they came out giant, soft and delicious!

  15. Funny little tidbit: I’m sitting at the table after lunch looking for a fruit leather recipe for my scrumptious peaches and found you! Started reading the recipe names at the bbottom of the blog, and my 13yo progresses from “Can I see?” to “Can we subscribe to this and eat from those meal plans?” And now it looks like I’ll be adding butterscotch chips to my shopping list because he HAS to try these cookies! Ha!

    You’ve got an 8th grade follower!

  16. Finally made these last night and WOW! Wowie wow wow!!! This browned butter is a game-changer! I’ve never actually come back to comment on a recipe before, but I had to for this one. So good. So ridiculously good.

  17. Love these cookies – have made them several times – I need to freeze them this time – any tips for freezing?
    Any tips for defrosting?


    1. Let cool completely and store in a container in the freezer. I like to eat them frozen, but you can let them defrost on the counter.

  18. Hi Maria

    I just tried this recipe but mine came out doughy and they did not spread much. 
    Do you know the reason?
    Thank you!

  19. They look so yummy! I’m going to make tomorrow!!! Will it be okay to use quick oats–or does it need to be other kind?

    1. I personally like old fashioned oats better, but quick oats will still work if that is what you have! Enjoy!

  20. Made these without the butterscotch chips and they were just wonderful without them! The small bit of salt helps since the cookie itself is quite sweet (even without the chips).Very enjoyable! Love that they stay soft and chewy!

  21. 5 stars
    Such a great recipe! My new favorite. I’m a chocolate lover so I swapped in chocolate chips the second time around! I love these and have made them for many people who all loved them as well!

  22. I tried these ad they are amazing! However, mine did not flatten out and stayed round… was I supposed to flatten them out before putting in the oven? Any tips you have would be appreciated!

  23. 3 stars
    I did follow the browning of butter but after tasting cookie I don’t believe that process adds much more or better flavor other than just melting the butter. Cookie was flavorful and held it’s shape when cooking. will try again.

  24. 5 stars
    Oatmeal cookies are my favorite and I think this recipe is the best I’ve tried. The browned butter gives them such a delicious flavor. I’m throwing out my old recipes and making these from now on.

  25. 5 stars
    Oh my goodness…. talk about knocking it outta the park with this one!! Followed to a T and came out amazeballs!! Ten outta ten will reuse again

  26. 5 stars
    I made these three times now, and they are a crowd pleaser! Over Christmas, I made at least 8 different kinds of cookies to distribute to friends, and these are the ones everyone was talking about.

  27. 5 stars
    Just wanted to say that I’ve been making and selling these cookies for years, they are amazing! A fall cookie staple in my house 🙂