These soft and chewy oatmeal butterscotch cookies have an old-fashioned flavor that hits the spot any time of year. Fresh milled flour and just the right amount of oats give them a perfectly chewy texture — no flat, lacey cookies here!
There's something about the old-fashioned taste of butterscotch that just feels like home. Pair it with oatmeal and a hint of cinnamon, and you have a cookie that's impossible to resist – the kind of cookie that actually satisfies, thanks to the wholesome depth of fresh milled flour and rolled oats.
When I’d make oatmeal butterscotch cookies in the past, their texture would turn out “lacey” as in they’re flat and almost have little holes in them preventing that perfectly chewy texture – such a disappointment! This recipe uses just the right amount of oats and fresh milled flour to deliver a soft and chewy cookie every time.
With a flavor that hits the spot for any season, try these soft and chewy oatmeal butterscotch cookies with fresh milled flour the next time you make cookies! Trust me — once you try them this way, you won't go back.
Ingredients
- Fresh milled flour gives these cookies their soft texture — I used soft white wheat berries, which are ideal for soft, chewy baked goods.
- Rolled oats give the cookies the perfect amount of chewiness. I used organic sprouted rolled oats in these for extra nutrition, but any rolled oats will do.
- Butterscotch chips give these cookies their signature old-fashioned flavor.
- Brown sugar gives these cookies extra flavor depth and richness — no white sugar needed!
See recipe card for quantities.
Instructions
Step 1: Prep
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Step 2: Beat Butter and Sugar
In a large bowl, beat the butter and brown sugar for 2 minutes, until light and fluffy. You can do this with a hand or stand mixer.
Step 3: Add Eggs & Vanilla
Add the eggs and vanilla and beat again for another 2 minutes, until the mixture is light and fully combined.
Step 4: Add Dry Ingredients
In the same bowl, add the fresh milled flour, oats, cinnamon, baking soda, and salt. On low speed, mix until the dough just comes together — be careful not to overmix! Fold in the butterscotch chips.
Step 5: Bake
Using a cookie scoop, scoop 12 portions of dough onto the prepared baking sheet. Bake for 10 minutes. If baking two trays at once, rotate them halfway through (switch the top and bottom racks after 5 minutes) to ensure even baking.
Step 6: Remove & Cool
After 10 minutes, the cookies will look puffy and slightly underbaked—this is perfect. Remove from the oven and let them sit on the baking sheet for 10 minutes (or more if you’d like!) to continue setting.
Step 7: Transfer & Repeat
Transfer cookies to a cooling rack and repeat with the remaining dough. This recipe makes 36 cookies. Enjoy!
Hint: Use light-colored baking sheets if you have them! This will keep the bottom of the cookies from getting too dark.
Substitutions
Fresh Milled Flour — This recipe is made with fresh milled flour using soft white wheat berries. Don't have a grain mill? No problem! Feel free to substitute with whole wheat flour, all-purpose flour, or a gluten-free all-purpose blend.
Please note: Fresh milled flour absorbs moisture differently than store-bought flour, so if you are using a different flour you need to adjust slightly. If you have a kitchen scale, substitute flour at a 1:1 ratio by weight for the best results. Since fresh milled flour is fluffier than most alternatives, a cup-for-cup swap won't give you the same outcome. For this recipe, use 2 cups of all-purpose, whole wheat, or a gluten-free all-purpose flour blend.
Equipment
- Baking sheets — light-colored works best to prevent over-browning on the bottom.
- Parchment paper
- Large mixing bowl
- Hand or stand mixer
- Cookie scoop (the one I used is 1½ tablespoons)
- Cooling rack
Storage
Store at room temperature for 4–5 days in an airtight container. The oats actually help retain moisture, so they tend to stay soft and chewy longer than other homemade cookies.
These also freeze beautifully. Once completely cooled, place in a plastic freezer bag and they will store up to 3 months.
Top Tip
When baking, as soon as the edges look set with just a hint of color, pull the cookies from the oven—even if they seem underbaked and too soft to move. They’ll finish baking as they rest on the sheet for the next 10 minutes, giving you perfectly soft, chewy cookies. Trust the process!
FAQ
No grain mill? No problem! Fresh milled flour is what we love and recommend for this recipe, but it is absolutely not a requirement. You can easily substitute with all-purpose flour, whole wheat flour, or a gluten-free all-purpose flour blend.
If you have a kitchen scale, substitute flour at a 1:1 ratio by weight for the best results. Since fresh milled flour is fluffier than most alternatives, a cup-for-cup swap won't give you the same outcome. For this recipe, use 2 cups of all-purpose, whole wheat, or a gluten-free all-purpose flour blend.
Of course! You can refrigerate the dough for up to 48 hours before baking, which can actually deepen the flavor and help the butter stay cold to further prevent a lacey cookie.
Rolled oats are strongly recommended for the best chewy texture. Quick oats will work in a pinch but will give you a softer, less chewy cookie.
Sure! Chocolate chips or white chocolate chips would both be delicious. Or you could go half and half for a butterscotch chocolate chip oatmeal cookie.
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Print
Soft & Chewy Oatmeal Butterscotch Cookies with Fresh Milled Flour
These soft and chewy oatmeal butterscotch cookies have an old-fashioned flavor that hits the spot any time of year. Fresh milled flour and just the right amount of oats give them a perfectly chewy texture — no flat, lacey cookies here!
- Total Time: 50 minutes
- Yield: 36 cookies
Ingredients
- 1½ cups brown sugar
- 1 cups butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 250 grams fresh milled flour (I used soft white wheat berries. If substituting for all-purpose, whole wheat, or gluten-free flour, use 2 cups)
- 3 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups butterscotch chips
Instructions
- Step 1: Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Step 2: In a large bowl, beat the butter and brown sugar for 2 minutes, until light and fluffy. You can do this with a hand or stand mixer.
- Step 3: Add the eggs and vanilla and beat again for another 2 minutes, until the mixture is light and fully combined.
- Step 4: In the same bowl, add the flour, oats, cinnamon, baking soda, and salt to the bowl. On low speed, mix until the dough just comes together — be careful not to overmix! Fold in the butterscotch chips.
- Step 5: Using a cookie scoop, scoop 12 portions of dough onto the prepared baking sheet. Bake for 10 minutes. If baking two trays at once, rotate them halfway through (switch the top and bottom racks after 5 minutes) to ensure even baking.
- Step 6: After 10 minutes, the cookies will look puffy and slightly underbaked—this is perfect. Remove from the oven and let them sit on the baking sheet for 10 minutes (or more if you’d like!) to continue setting.
- Step 7: Transfer cookies to a cooling rack and repeat with the remaining dough. This recipe makes 36 cookies. Enjoy!
Notes
Use light-colored baking sheets if you have them! This will keep the bottom of the cookies from getting too dark.
When baking, as soon as the edges look set with just a hint of color, pull the cookies from the oven—even if they seem underbaked and too soft to move. They’ll finish baking as they rest on the pan for the next 10 minutes, giving you perfectly soft, chewy cookies. Trust the process!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
Pairing
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