New this month
Get the Allrecipes magazine just $7.99

Butterscotch Oatmeal Cookies


"LOVE 'em cookies. 'Thanks mom,' said my son. These cookies were a test, and they scored an 'A+.' Made with whole-wheat flour and flax, they are a nice change to the everyday chocolate chip."
Added to shopping list. Go to shopping list.


42 m servings 137 cals
Serving size has been adjusted!
Original recipe yields 48 servings (48 cookies)


  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix flour, salt, and baking soda in a bowl.
  3. Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
  4. Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 7
Most helpful
Most positive
Least positive

Crisp and delicious! I added a banana to keep them together more, which made a rounder, fuller cookie, instead of ones that spread a bit thinner like the photo. I also did 1/2 butterscotch chi...

Pretty good cookie. I substituted the flax seed for wheat bran and cut the butter to 1/2 cup with 3 tablespoons vegetable oil and the sugar to 1/3 of a cup. Still very sweet. Mine didn't melt th...

A nice crisp cookie with a very good flavor. I only used about half the amount of butterscotch chips I think 12 oz would have been way to many.

I LOVED these! They were rich, wholesome and filled with health! Did some changes though.. I did not have so much flax seeds so I added lightly roasted sesame seeds - grounded, reduced the quant...

I made these cookies but made two minor changes as I hate it when people rate a recipe based on their changes. But the only changes was to sub out the sugar due to the fact that I have to caref...

We substituted the vanilla for mapline flavoring, and used peanut butter chips instead of the butterscotch. We added 2 tbsp molasses since we used cane sugar and added about 1/4 cup water to hel...

Love 'em! ~ 1/2 c butter + 3 tbsp. applesauce and 1 tbsp. oil ~ 3/4 c brown sugar only plus 1/3 banana ~ 3 tbsp. ground chia seed for the flax, which I did not have. ~ Try double/triple the chi...