Butterscotch & White Chocolate Chip Oat Drops

These Butterscotch + White Chocolate Chip Oat Drops are a soft, flavourful oatmeal cookie. Soft, chewy, sweet and delicious.

Take classic oatmeal cookies up a notch and fill them with sweet butterscotch and white chocolate chips. These two flavours are a match made in heaven with oats. These cookies are so good, especially warm and melty and gooey from the oven!

Butterscotch & White Chocolate Chip Oat Drops

These cookies are so great. They’re soft and flavourful, and they make a perfect nut-free snack for the kids lunch boxes. I also love this recipe because it makes a huge batch…lots of cookies for eating, and enough to freeze…freeze half the batch for later.

Chocolate Chip Oat Drops Cookie Tips:

  • OATS: Use rolled oats for these cookies.
  • CHIPS: Butterscotch chips and white chocolate chips can both be found in the baking aisle. This flavour combo is perfection!
  • BAKING TIME: Bake on the lower end of time if you want chewy cookies. If you want more crunchy cookies, bake a little longer.
  • FREEZING: These cookies freeze well. Store in an airtight container or ziplock bag in your freezer for up to 3 months.

Butterscotch + White Chocolate Chip Oat Drops

These Butterscotch + White Chocolate Chip Oat Drops are a soft, flavourful oatmeal cookie. Soft, chewy, sweet and delicious.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 2 dozen 1x
  • Category: Cookie
  • Method: Baking


Units Scale
  • 1 cup butter
  • 1/2 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 cups rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butterscotch chips
  • 3/4 cup white chocolate chips


  1. Preheat your oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Cream together the butter and sugars.
  4. Add the eggs, mixing in one at a time. Then add the vanilla.
  5. In a separate bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
  6. Add the dry ingredients to the butter mixture and combine.
  7. Stir in the butterscotch and white chocolate chips.
  8. Drop by the large tablespoon on to the parchment paper lined baking sheet.
  9. Bake for 8 – 9 minutes.

Keywords: chocolate chip oatmeal cookies, chocolate chip oat drops, oatmeal chocolate chip cookies

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Recipe adapted from Company’s Coming Cookies Edition

Have a delicious day!

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  1. This recipe sounds delicious and I can’t wait to try it. But as the mother of two kids who are peanut and tree nut allergic, I find it impossible to find butterscotch chipits that are safe for my kids. Every label I have seen says they “may contain traces of peanuts or nuts”. If you know of some safe butterscotch chipits for peanut/nut allergic people, please let me know.

  2. Have these cookies in the oven right now! I cannot wait to try them. I was looking for something different than the typical oatmeal and raisin cookie and came across this recipe on pinterest!

  3. I just made these and cut the sugar down to a 1/2 cup of brown sugar and a 1/2 cup of white. And…..they’re GREAT!!!!

  4. These are the BEST oatmeal cookies I’ve had. I’ve made them several times. Delicious when frozen!

  5. Just bought white chocolate chips and butterscotch chips and I’ve been searching for the perfect recipe to use them in. I think I found it! These looks awesome! Can’t wait to try them tonight! THANKS!

  6. I made these over the holidays, and they are simply amazing. Fairly easy to make, and they were a big hit! Thank you for the recipe.