These no-bake butterscotch cookies are everything you love about no-bake cookies but with an addictive butterscotch flavor. They only use six ingredients, take just five minutes to prepare, and can be enjoyed in under 30 minutes. They're sweet, chewy, and perfect for the whole family.
I love no-bake cookie recipes; try my chocolate peanut butter cookies, peanut butter cookies, and pumpkin cookies.
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As a family, we are all enthusiastic fans of all things no-bake cookies. I've been making no-bake cookies in a variety of flavors since I was a young girl, which totals over 30 years now.
My love for no-bake cookies has never changed, and it is still a popular request from family and friends in my holiday baking and gift baskets! In fact, I have an entire guide dedicated to how to make no-bake cookies.
What Are No-Bake Cookies?
No-bake cookies, also called preacher cookies, cow patties, poodgies, 1st grader cookies, boiled cookies, chocolate oaties, or peanut butter delights, are vintage cookies that originated around the time of the Great Depression. The first Depression-era cookbook recipes called for a type of sugar (sugar, honey, or corn syrup) or a type of fat (butter, cream cheese, margarine, or peanut butter) to hold the cookies together.
The basic intent of no-bake cookies is to hold together without binders like eggs and flour. They also are meant to hold their shape without rising, as normal baked cookies would.
🥘 Ingredients
- Butter - I used salted butter. If using unsalted, add a pinch of salt.
- Sugar - I've had some people use brown sugar (and love it), but I've only made them with white granulated sugar.
- Milk - I typically use 2% or whole milk, but you can use any variety of milk that you have.
- Vanilla - Pure vanilla extract adds flavor.
- Butterscotch Chips - I can always find these chips on the baking aisle of any grocery store near the chocolate chips.
- Quick Oats - You need to use quick oats for these cookies to turn out correctly.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make No Bake Butterscotch Cookies
I always recommend setting a timer to ensure these cookies are perfectly cooked. You will need your measuring utensils, a saucepan, a silicone spatula, and a timer.
I've made thirty cookies with this recipe, but the amount could vary if you make them bigger or smaller.
Boil the Cookie Mixture
Step 1: Measure. I recommend measuring out all of your ingredients so that they are ready to go when you need them.
Step 2: Add. In a saucepan, add ½ cup (113.5 grams) of butter, 2 cups (400 grams) of sugar, and ½ cup (118 milliliters) of milk.
Step 3: Boil. Bring the mixture to a rolling boil for one full minute, stirring constantly.
Step 4: Remove from heat. Remove from heat and stir in 1 teaspoon of vanilla extract, salt (if needed), and 1 cup (170 grams) of butterscotch morsels.
Step 5: Stir. Stir the mixture for 1 - 2 minutes or until the butterscotch morsels are mostly melted. *The morsels do not need to be fully melted.
Step 6: Add oats. Add 3 cups (240 grams) of quick oats and stir until thoroughly coated with the candied syrup.
Drop the Cookies & Cool
Step 7: Portion. Once the mixture is well combined, portion out the butterscotch oatmeal cookies in a heaping tablespoon (or two tablespoons) amounts onto your prepared working surface. I like to use baking sheets that are lined with parchment paper.
Step 8: Cool. The cookies will set as they cool and are typically ready in 15 - 30 minutes.
💭 Angela's Pro Tips & Recipe Notes
- Use quick oats. The texture of these cookies is based on using quick oats very specifically. Old-fashioned and steel-cut oats are not going to absorb the candied coating the same and will result in overly chewy cookies.
- Instant oatmeal won't work. Instant oatmeal does the opposite of old-fashioned oats and holds too much of the candy syrup coating. This results in no-bake cookies that turn out mushy. Trust me; it's a totally unpleasant texture.
- Be prepared. I suggest gathering all of your ingredients before starting any no-bake cookie. The rolling boil that you want to achieve will need to be stirred so you won't have free hands to measure out the last few ingredients.
- Set a timer. Set a timer for one minute once the mixture begins boiling. You don't want to over or undercooked the cookies.
- Troubleshooting. If your cookies didn't set, read my post on how to harden no-bake cookies.
🙂 😀 Testimonials
Made these today and used rum extract instead of vanilla. They are divine! Thank you so much for this recipe.
Nadia
>>>See All Of My Recipes Here!<<<
🥡 Storing
I always keep my no-bake cookies stored at room temperature in a sealed container for up to one week. They can also be kept in the fridge for up to two weeks.
Freezing
After your cookies have cooled, transfer the baking sheet with the cookies on them to the freezer. Once solid, they can be moved to a storage bag and kept frozen for up to three months.
Let them thaw at room temperature before servings.
Read my guide to freezing no-bake cookies to learn more.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
No Bake Butterscotch Cookies
Ingredients
- ½ cup butter (salted butter, if using unsalted butter add a pinch of salt)
- 2 cups sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- 3 cups quick oats (do not use old fashioned or instant oatmeal ***see notes)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add ½ cup butter, 2 cups sugar, and ½ cup milk to your saucepan. Heat over medium-high until it reaches a good, solid rolling boil.
- Remove from heat after one full minute at a rolling boil.
- Add the 1 teaspoon vanilla extract then the 1 cup butterscotch chips. Stir until melted.
- Stir the 3 cups quick oats oatmeal into the candied sauce mixture.
- Make sure that the oats are thoroughly coated with the butterscotch sauce.
- Portion out the no-bake cookies in heaping tablespoon amounts onto a prepared work surface or parchment paper-lined baking sheets. Allow the cookies to cool and set for 15-30 minutes.
Sharon says
Very tasty and super fast and easy to make.
Anonymous says
Very good
Karyn says
Excellent!!
Carolyn says
There is no measurements for the recipe of butterscotch no bake cookies.....I've read it 3 times.
Angela @ BakeItWithLove.com says
All ingredient amounts are in the recipe card. I am updating with amounts throughout the post as I go, but all recipes ALWAYS have the ingredients, amounts, and instructions in the free printable recipe card. Thanks for asking!
Nadia says
Made these today and used rum extract instead of vanilla. They are divine! Thank you so much for this recipe.
Rebecca says
Can these be made ahead and frozen?
Angela @ BakeItWithLove.com says
Yes, see my cookies that freeze well guide for more information. Thanks for asking!
nita says
can you add coconut to this recipe?
Angela @ BakeItWithLove.com says
Yes, definitely! Use 2 cups oats and 1 cup shredded coconut. They're so tasty!
Susanna says
I thought that the butterscotch chips might be sweet enough and thought two cups of sugar might be too much. I used one cup of light brown sugar, and they turned out perfect. Thank you!!!
Angela @ BakeItWithLove.com says
Awesome! I bet the brown sugar added a nice touch to the flavor!
Lisa says
Thanks. I was wondering about using brown sugar.