I am not sure how many people like butterscotch chips out there.  I get the feeling that a lot of people feel butterscotch is a flavor that old(er) people like.  So let’s see…if you like butterscotch chips, raise your hand…(I do! I do!)  Well, if you are a fan, then these are the cookies for you.  Even if you are not a fan, there is a mix of half milk chocolate to half butterscotch chips, so you should still try one.  I love chewy, tender oatmeal cookies anyway, but I loved the addition of the butterscotch/milk-chocolate chips.  By the way, this recipe is handed down from my mother, which was typed up on a recipe card from a type-writer!  That tells you how old this recipe is!  Haha!  But that must mean it is good right, if it’s made it this many years into the future?  Just kidding Mom!  I just adjusted it a tad, for elevation reasons.



Chewy Milk Chocolate-Butterscotch Oatmeal Cookies

Yield 3 dozen small cookies


  • 1/2 cup (1 stick) butter
  • 1/2 cup + 2 Tbsp packed brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 Tbsp milk
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1 1/4 cups oats
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butterscotch chips
  • 1/2 cup milk chocolate chips


  1. In a stand mixer, beat butter with the sugars. Add the egg, milk, & vanilla. Mix well, scrape bowl.
  2. Combine all flour, oats, baking soda, & salt, & gradually add to wet mixture. Fold in butterscotch & milk-chocolate chips.
  3. Scoop by tablespoonfuls onto a greased baking sheet. Gently pat down the tops with your hand. Bake at 375* for 7 minutes.

Recipe Notes

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