These DELICIOUS Oatmeal Caramel Butterscotch Cookies are filled with salted caramel and rich butterscotch chips and nicely balanced with old-fashioned oats. The salted caramel provides a sticky edge that makes this cookie tasty.
Caramel is for Fall
My mom, a true dessert lover who gave up chocolate years ago (I know, hard to believe!), still loves sweet treats. Creating these non-chocolate flavor combos for her has been so fun, and this caramel-butterscotch blend is amazing! Fall is perfect for caramel, so I combined it with butterscotch for a warm, delicious twist. These cookies are the ultimate treat—delicious, easy, and quick.
Ingredients Needed for Oatmeal Caramel Butterscotch Cookies
- Unsalted butter – Using unsalted butter allows you to control the amount of salt in a recipe.
- Brown sugar – Using more brown sugar than granulated sugar will create a soft and chewy cookie.
- Granulated sugar
- Eggs
- Vanilla
- All-purpose flour
- Old-fashioned oats – Using old-fashioned oats makes these Oatmeal Caramel Butterscotch cookies chewy.
- Salt
- Cinnamon – Adding cinnamon brings the fall flavors to life.
- Baking soda
- Baking powder
- Cornstarch
- Kraft Caramel Bits – These Kraft Caramel Bits are perfect to add to cookies. No more unwrapping and chopping caramel squares!
- Butterscotch chips – Provides a rich, warm flavor.
Equipment Needed
- Stand mixer with paddle attachment
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Half baking sheet
- Parchment paper (optional)
Tips for Success
- Read the Full Recipe: Following each step will ensure you are making the cookie dough correctly.
- Weigh Your Flour: Using a kitchen scale helps ensure you’re adding just the right amount. If you don’t have a kitchen scale, you can spoon the flour into a measuring cup to get a more accurate measurement.
- Don’t overmix: Over mixing will cause your cookies to spread and become flat.
- Use An Oven Thermometer: Keep an oven thermometer in your oven to ensure you’re baking at the correct temperature.
Oatmeal Caramel Butterscotch cookies
These DELICIOUS Oatmeal Caramel Butterscotch Cookies are filled with salted caramel and buttery butterscotch and nicely balanced with old-fashioned oats.
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Cookie scoop (optional)
- Parchment paper (optional)
Ingredients
- 1 cup (227 g) unsalted butter, cold
- 1 cup (213 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs 100g room temperature
- 1 teaspoon (4.3 g) vanilla
- 3 ¼ cups (390 g) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon (6 g) salt
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (4 g) cornstarch
- 1 ½ cups (120 g) old fashioned oats
- 1 11 ounce bag (311 g) butterscotch chips
- 1 cup (192 g) Kraft Caramel Bits
Instructions
- Preheat oven to 400 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. This takes about two to three minutes.*
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl after mixing each egg.
- Add the vanilla and mix for about 20-30 seconds.
- With the mixer on low speed, add the flour, salt, baking soda, baking powder, cornstarch and cinnamon. Mix until combined.*
- Add the oats, caramel bits, and butterscotch chips and mix with the mixer on low speed. I like to pulse these ingredients into the dough, so I don’t over mix. After mixing, I like to remove the bowl from the mixer and take out the paddle attachment to give the dough a good stir with a rubber spatula. This helps the mix-ins to get evenly distributed in the dough.
- Using a #24 cookie scoop, portion dough and place on the baking sheet about two inches apart. Bake for 9-11 minutes.
- For large bakery style cookies, divide the dough into nine large balls, and place on the baking sheet about three inches apart. Bake for 12-14 minutes.
- For mini cookies, use a #40 cookie scoop and bake for 7-9 minutes.
- Let cookies cool on the baking sheet for 5-10 minutes. Remove and finish cooling on a cooling rack.
Notes
*Notes
– Do not over mix when adding the sugars. Over mixing can cause the cookies to bake flat.
– I like to measure my dry ingredients (flour, salt, baking soda, baking powder, cornstarch) before I start mixing. I feel this makes the mixing process go faster.
– Do not over mix when adding dry ingredients as this will produce gluten development and create a tough cookie.
– I use these cookie scoops from Amazon.
Love these Oatmeal Caramel Butterscotch Cookies? Let me know how they turned out! Share your results and tag me on Instagram, and stay tuned for more unique and delicious cookie recipes! Be sure to check out The Best Chocolate Chip Cookie recipe as well!
