Butterscotch Cookies No Bake
Butterscotch cookie recipe with NO prep, or even baking required. This is a stovetop, oatmeal, and butterscotch chip cookie recipe that is heated to combine, and then placed on a mat to cool.
If you’re a butterscotch lover, these Butterscotch Cookies are calling your name! AND… No oven required. That’s right! This butterscotch chip cookie recipe comes together in one saucepan, with a handful of pantry staples, and about 10 minutes of effort. Quick oats give them a chewy texture, and you don’t even need flour. The butterscotch cookies set up in no time, too!
How to make These Easy Butterscotch Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Add the dark chocolate chips to the top then sprinkle with flaky salt.
Allow the no-bake cookies to cool completely and set properly before eating.
Butterscotch Cookie Recipe No Bake
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Equipment
Ingredients
- 2 cups white granulated sugar
- ½ cup butter
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup butterscotch chips
- 3 cups quick oats
- Dark chocolate chips
- flaky sea salt
Instructions
- Add sugar, butter, and milk to a dutch oven or medium saucepan.
- On medium heat, stir the sugar and butter mixture until it reaches a rolling boil. Let the mixture reaches a full rolling boil for exactly 2 minutes. Set a timer!
- Remove from the heat and add the vanilla extract, butterscotch chips, quick-cooking, and oats.
- Stir with a rubber spatula until the mixture is completely mixed together.
- Use a large cookie scoop to scoop out the cookie and drop cookies onto a sheet of parchment paper.
- Add the dark chocolate chips to the top then sprinkle with flaky salt.
- Allow the no-bake cookies to cool completely and set properly before eating.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Make This Recipe Yours With Additions
- Chopped nuts: Walnuts, pecans, or almonds add a great crunch and cut through the sweetness. Toast them first if you’re feeling fancy.
- Shredded coconut: For a little tropical twist. Sweetened or unsweetened both work—just depends how sweet you like things.
- Mini marshmallows: Stir some in after everything’s mixed but before scooping. They’ll get a little melty and gooey and totally irresistible.
- Peanut butter or almond butter: Add ¼ to ½ cup right into the saucepan with the butter and sugar mixture. It gives major depth and richness.
- Cinnamon or pumpkin spice: A dash or two will cozy these up real quick—perfect for fall vibes (or pretending it’s fall when it’s not).
- Sprinkles: Because why not? Especially cute for holidays or birthdays, and kids go nuts for ‘em.
- Crushed pretzels: Sweet, salty, crunchy—need I say more? Add about ½ cup and thank me later.
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
How to store Butterscotch No Bake Cookies
On the counter: Once your cookies have fully set (give them time—no one wants sticky blobs pretending to be cookies), store them in an airtight container at room temp for up to 1 week. I like to layer them with parchment paper so they don’t become one giant cookie pancake. Unless that’s your goal. No judgment.
In the fridge: If your kitchen tends to run warm or you just want them to stay extra firm, pop them in the fridge. They’ll last up to 10 days. Just know they’ll firm up quite a bit, so let them sit at room temp for a few minutes before eating—or enjoy them cold straight from the fridge like a sweet little butterscotch candy bar.
In the freezer: These cookies are freezer-friendly champs. Lay them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag with parchment between layers. They’ll keep for up to 2 months. Let them thaw on the counter or sneak one frozen (they’re actually kind of amazing that way).
To serve again: No real reheating needed here, but if you want them a little softer and gooier, a quick 5–10 seconds in the microwave does the trick. Just don’t overdo it or you’ll have a molten butterscotch puddle—which sounds bad, but honestly still tastes great.
Quick Recipe Help and Common Questions
Can I use old-fashioned oats instead of quick oats?
Technically, yes—but the texture will be chunkier and the cookies may not hold together as well. Quick oats are smaller and soak up the mixture more evenly, which helps everything stick.
Why won’t my cookies set?
Most of the time, this means the sugar mixture didn’t boil long enough. You want it at a full, rolling boil for 1 full minute—set a timer, don’t guess. If you under-boil, the cookies stay gooey; if you over-boil, they get dry and crumbly. It’s a tightrope, but totally doable.
Can I make these dairy-free?
Yes! Swap the butter for a plant-based version and use a non-dairy milk like oat or almond. Just make sure your butterscotch chips are dairy-free too—some brands sneak milk in there.
