Sourdough Oatmeal Butterscotch Cookies Recipe

Yield: cookies

Prep Time: 15

Cook Time: 20

Additional Time: 2

Total Time: 2 35

Chewy and packed with butterscotch chips, this Sourdough Oatmeal Butterscotch Cookies recipe is the perfect cure for any sweet tooth. Adding sourdough discard and old-fashioned oats creates a chewy cookie with lightly crisp edges. The browned butter and butterscotch chips give these cookies an indulgent creamy flavor and nuttiness. Eating just one won't ever be enough!

4.58 from 26 votes

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Equipment

Ingredients

280 grams 2 cups all-purpose flour 2 cups
3 grams cinnamon 1 1/2 teaspoons
6 grams baking soda 1 teaspoon
6 grams salt 1 teaspoon
270 grams old-fashion rolled oats, uncooked 3 cups
226 grams unsalted butter, browned 1 cup
150 grams white sugar 3/4 cup
150 grams dark brown sugar 3/4 cup
100 grams eggs, room temperature 1 large eggs
6 grams vanilla extract 1 1/2 teaspoons
120 grams sourdough discard, room temperature 1/2 cup
250 grams butterscotch chips 1 1/2 cups

Instructions

Dry Ingredients:

In a large bowl, add flour, cinnamon baking soda, salt, and old-fashioned rolled oats. Whisk until combined and set to the side.
280 grams 2 cups all-purpose flour, 3 grams cinnamon, 6 grams salt, 6 grams baking soda, 270 grams old-fashion rolled oats, uncooked

Brown the Butter:

Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 180g of browned butter.
226 grams unsalted butter, browned
Pour the browned butter into a separate bowl and cool for at least 30 minutes before mixing into the cookie dough.

Wet Ingredients:

After 30 minutes, pour the browned butter, white sugar, and brown sugar into a stand mixer with a paddle attachment. Mix on low until all of the clumps are gone.
150 grams white sugar, 150 grams dark brown sugar
While still mixing on low, add one egg at a time. Stop to scrape the sides of the bowl. Then add the sourdough discard and vanilla extract and mix until just incorporated.
100 grams eggs, room temperature, 6 grams vanilla extract, 120 grams sourdough discard, room temperature

Make the Cookie Dough:

Now add the dry ingredients to the wet ingredients, about 1/3 of the bowl at a time - while mixing on low. Stop to scrape the sides of the bowl and be sure to get the bottom of the bowl, as well. Stop mixing once the flour has just been incorporated.
Lastly, fold in the butterscotch chips with a wooden spoon.
250 grams butterscotch chips

Shape the Cookies:

Place a piece of parchment paper on a baking sheet. Using a cookie scoop, scoop out enough cookie dough to form 1" balls. This recipe makes 24 cookies.
Cover the cookie sheet with a plastic cover or plastic wrap. Chill the cookie dough in the fridge for at least 2 hours (24 hours is best!). This is to ensure that the cookies won't become flat while baking.

Bake:

Preheat the oven temperature to 375 degrees F.
Before baking, flatten the dough balls just a bit. This will ensure even baking.
Bake the sourdough oatmeal butterscotch cookies for 13-15 minutes, or until the edges are just turning golden brown.
Keep the cookies on the baking sheet for an additional 5 minutes. Remove from the baking sheet and continue to cool on a wire rack. Enjoy!

Notes

This recipe card was updated on February 16th, 2026.

How to Store:

Once the cookies have completely cooled, store them in an airtight container for 4-5 days. Display them proudly in your favorite cookie jar! But don't be surprised if they don't last very long.

How to Freeze:

You can freeze oatmeal scotchies two different ways - as cookie dough or baked. For this reason, I love making a double batch so my family can enjoy some fresh, while also having extras for later!

To freeze the cookie dough, shape the raw dough into 1" size balls, place on a cookie sheet with parchment paper, and flash freeze. Once solid, store the frozen scoops of cookie dough in a freezer-safe bag for up to 3 months. Bake the frozen cookies as instructed in the recipe, but add 2 extra minutes to the baking time.

To freeze baked cookies, store them in a freezer-safe bag. Remove any excess air and date and label before placing them in the freezer. Remove them from the freezer and bring them to room temperature before enjoying.

Here are a few different flavors you can try:

dark chocolate chips
white chocolate chips
cinnamon chips
raisins
walnuts
or nothing at all for classic oatmeal cookies!

Nutrition

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