Chocolate-Butterscotch-Oatmeal Chippers

For these cookies, I found my inspiration on a bag of Guittard’s butterscotch chips, which are one of my favorite baking ingredients. I was lured in by the added appeal of chocolate and a simple recipe. And Quinn’s enthusiasm about having some homemade baked goods, which have been few and far between of late.

Chocolate-Butterscotch-Oatmeal Chippers combine chocolate, oats, nuts, and butterscotch for rich, delicious cookies! - Bake or Break

We are big fans of these cookies. I also used Guittard chocolate chips, which are another pantry staple for me. The combination of chocolate, butterscotch, oats, and pecans was rich without being overwhelming. As much as I like these with the butterscotch chips, though, I do think they would also be outstanding with peanut butter chips.

If you have the patience and will-power, these were better the day after baking them. I know I don’t always heed that kind of advice, so I certainly won’t fault anyone for diving right in shortly after they come out of the oven.

Chocolate-Butterscotch-Oatmeal Chippers

Prep Time: 20 minutes

Cook Time: 9 minutes

Yield: about 4 dozen cookies

Chocolate-Butterscotch-Oatmeal Chippers


  • 2 cups semisweet chocolate chips
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 & 1/4 cups quick-cooking rolled oats
  • 1/4 cup canola oil
  • 1/4 cup firmly packed brown sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup butterscotch chips


Preheat oven to 350°. Grease or line baking sheets.

Melt semisweet chips in a double boiler or in the microwave. Set aside to cool.

Combine flour, baking soda, salt, and oats in a medium bowl. Set aside.

In a large bowl, mix oil, brown sugar, eggs, milk, and vanilla using an electric mixer. Mix in melted chocolate. Gradually add dry ingredients until combined. Stir in pecans and butterscotch chips.

Form dough into rounded teaspoons. Place cookies 2 inches apart on baking sheet. Bake 7-9 minutes. The centers will still be soft but will harden as they cool. Cool on baking sheets 3-4 minutes. Then, move to cooling racks to cool completely.


Recipe adapted from Guittard.

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  1. Brandy July 30, 2011 Reply

    The printable recipe page is overlapped by the ad. Not sure if it’s my computer or a glitch. Just thought I’d let someone know.

  2. jennifer July 30, 2011 Reply

    Try it now, Brandy.

  3. Jess Wakasugi July 30, 2011 Reply

    What a wonderful looking cookie and I’m sure it tastes amazing! I absolutely love your blog and am always anxious to see what you’ll post next. Can’t wait to try these out!

  4. Kathryn July 30, 2011 Reply

    I really shouldn’t be looking at your site while I’m hungry – these look so so good! I like the idea of oatmeal in there to downplay the sweetness a bit – and I’m a big fan of butterscotch chips :)

  5. Nisrine July 30, 2011 Reply

    Delicious cookies. I love butterscotch desserts so much.

  6. These sound wonderful! I’ve always thought that butterscotch is an underused ingredient!

  7. You guys are trying to kill me; too much chocolate but I can’t say no!

  8. Wow, these look amazing! Im always so interested to find things that are marvelous that I can make at a moment’s notice with things I already have in my pantry!

  9. asha August 4, 2011 Reply

    I like the flavor of butterscotch, but I always find butterscotch chips to be too large and (as a result) overly sweet. However, these cookies looked so good that I could not resist- so I wound up processing a cup of the oatmeal with a cup of the butterscotch chips in a mini-food chopper. You can still taste the oats, but the butterscotch flavor is not quite as overwhelming. Other than that, this recipe is fantastic. I never thought using oil in a cookie recipe would taste as good as this did!

  10. The Food Hunter August 11, 2011 Reply

    I’m going to make these…not sure I can wait until the next day to eat them but I’ll try

  11. Tv Food and Drink August 11, 2011 Reply

    Stupendous! I’m in charge of craft service this Sunday and this recipe just knocked the intended dessert right off the menu. Thanks!!


  12. WOW! These look awesome. I love butterscotch chips, but have not seen Guittard butterscotch around here. I will have to find them! Thanks for sharing.

  13. Sarah August 14, 2011 Reply

    Yum! These cookies look soooo good. I’m going to make them for my boys (but I’ll substitute the egg and milk as I’m vegan-bet it’ll still be tasty)…they’ll love ’em!

  14. I want this i really love chocolates.Thanks for sharing this to us :)

  15. bisquites August 26, 2011 Reply

    They look to die for are they good for diets.

  16. Rachael August 26, 2011 Reply

    Baking day on sunday cant wait to try these. YUM YUM !!!

  17. Franziska August 27, 2011 Reply

    These look SOOOOOO good… alas I totally lack any kind of willpower when it comes to delicious cookies, so I’d better just watch the pretty pictures and read your delectable words ;).


  18. benita wheeler September 14, 2011 Reply

    chocolate, steak, and wine……it is a moment.

  19. Lindsay July 8, 2015 Reply

    Are quick cooking rolled oats the same as old fashioned Quaker oats?

    • Author
      Jennifer McHenry July 8, 2015 Reply

      Hi, Lindsay. Quick cooking oats are usually smaller than old-fashioned oats (which is the main reason they cook more quickly). For such a short oven time, the quick cooking oats are probably a better choice, but you can substitute old-fashioned if you prefer.

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