Oatmeal Butterscotch Cookies

Oatmeal Butterscotch Cookies

I pulled this recipe from a Family Circle magazine. The cookie recipe is from Cindy McCain…apparently, there was a contest. I can’t remember if these were the winner or not, but they could have been!

I was afraid that they were going to be really dry and crumbly, but they were not at all! They were moist, chewy, and delicious! I ended up taking some to school because there were so many (not quite the 5 1/2 dozen the recipe says it will make) and everyone liked them (or so they said)!

I will definitely be making these again…especially when I’m craving something other than chocolate!

Cindy McCain’s Oatmeal Butterscotch Cookies


  • 3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1-2/3 cups butterscotch chips


1. Heat oven to 375F.

2. In a large bowl beat the butter or margarine, granulated sugar, and brown sugar together.

3. Add the eggs and vanilla, beating well.

4. In a medium-size bowl, stir together the flour, baking soda, cinnamon, and salt.

5. Gradually add flour mixture to butter mixture; stir until blended.

6. Stir in oats and butterscotch chips.

7. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets. (I kept the dough in the freezer between baking.)

8. Bake at 375°F for 10 minutes, until the edges begin to brown.

9. Transfer to a wire rack to cool.

Ricarda Rutter

*Ricarda Rutter is a Ten News reporter. She’s an award-winning and Walkley nominated journalist. She has worked at the SBS, ABC, and Triple R.Rutter is a mother and a wife.