If you want a cookie mix that actually earns its pantry space, this one does the job. Butterscotch Oatmeal Cookie Mix layers oats, brown sugar, baking mix, and butterscotch chips into a 1-quart jar or bag, then turns into soft, lightly golden cookies with one egg, melted butter, and vanilla.
It also pulls double duty. Bake it as drop cookies when you want a quick batch for the cookie jar, or press the same dough into an 8×8 pan for easy bar cookies when scooping dough sounds like too much work for one day.
What You’ll Need
- 1/2 cup butterscotch chips
- 1/2 cup packed dark brown sugar
- 1 cup old-fashioned oats
- 1 cup buttermilk biscuit and baking mix
- 1/2 cup packed light brown sugar
- 1 cup buttermilk biscuit and baking mix
This mix fits neatly in a 1-quart jar, but a large zip-top bag or vacuum-seal bag works just as well. If you like jar mixes, you might also want to try Oatmeal Raisin Cookies in a Jar or Chocolate Chip Oatmeal Cookie Mix.
How to Make Butterscotch Oatmeal Cookie Mix
- Measure the butterscotch chips into the bottom of a clean 1-quart jar, gift cone, or large bag.
- Add the dark brown sugar in an even layer, packing it lightly so the layers stay distinct.
- Pour in the old-fashioned oats.
- Add 1 cup of the buttermilk biscuit and baking mix.
- Top with the light brown sugar, again packing lightly.
- Finish with the remaining 1 cup of buttermilk biscuit and baking mix.
- Seal the container tightly until you’re ready to bake or give it as a gift.
If you’re gifting the mix, tuck the baking directions right onto the tag so nobody ends up staring at a pretty jar with no plan.
Baking Directions
To prepare the cookie dough, combine:
- 1 package Butterscotch Oatmeal Cookie Mix
- 1 stick butter or margarine, melted
- 1 egg
- 1 teaspoon vanilla
- Preheat the oven to 375°F and grease your cookie sheets.
- Pour the mix into a bowl and stir in the melted butter, egg, and vanilla until everything is well blended.
- Shape the dough into 1-inch balls and place them on the prepared cookie sheets.
- Bake for 10 to 12 minutes, or until the cookies are light golden brown.
- Let the cookies rest on the pan for 2 minutes, then move them to a rack to cool.
This batch makes about 2 1/2 dozen cookies, or roughly 30 cookies.
For bar cookies, prepare the dough the same way, press it into a cooking-spray-coated 8×8-inch pan, and bake at 350°F for 20 to 24 minutes until light golden brown. That version makes 16 bar cookies.
Helpful Tips
- Pack the brown sugar firmly when measuring. Too little sugar makes the dough drier and less chewy.
- Use old-fashioned oats, not instant oats. Instant oats absorb differently and can leave you with flatter, denser cookies.
- Don’t overbake. Pull the cookies when they look lightly golden. They firm up more as they cool, which is the sort of kitchen trick that saves cookies from becoming hockey pucks.
- Keep the dough portions even. Uniform 1-inch balls help the whole batch bake at the same pace.
Easy Variations
- Swap the vanilla for almond extract if you’re pairing the dough with almonds or adding chopped nuts.
- Press the dough into a pan for bar cookies when you want faster portioning and tidier lunchbox pieces.
- For a little extra texture, stir in a small handful of chopped nuts when mixing the dough, especially pecans or walnuts.
- If you like butterscotch-forward bakes, take a look at Butterscotch Cookies or Double Chocolate Butterscotch Cookies.
Storage and Shelf Life
Store the dry cookie mix in an airtight jar or sealed bag in a cool, dry cupboard. A practical shelf-life estimate is up to 6 months for best quality, since the oats are the shortest-lived ingredient in the dry mix and can lose freshness faster than sugar or baking mix. Keep it away from heat, humidity, and direct light.
Once mixed with butter and egg, keep the raw dough refrigerated for up to 2 days in a covered container, or freeze portioned dough balls for longer storage. Since raw flour and eggs should never be tasted uncooked, follow basic handling guidance from the FDA’s flour safety advice and bake the dough before serving.
Baked cookies or bars keep well in an airtight container at room temperature for 3 to 4 days. For longer storage, freeze the baked cookies in a tightly wrapped container for up to 2 months for best quality.
Serving Ideas
These cookies work well with coffee, hot tea, or a cold glass of milk. They also make an easy lunchbox treat, cookie tray addition, or simple dessert with a scoop of vanilla ice cream.
If you bake the bar version, cut it into small squares for potlucks or bake sales. The butterscotch and brown sugar flavor holds up nicely next to salty snacks and less-sweet desserts, so it plays well on a mixed tray.
💸 Budget101® Price Breakdown: Butterscotch Oatmeal Cookie Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Butterscotch chips |
$2.68 |
1/2 C. |
$0.73 |
|
Packed dark brown sugar |
$2.24 |
1/2 C. |
$0.27 |
|
Old-fashioned oats |
$3.98 |
1 C. |
$0.28 |
|
Buttermilk biscuit and baking mix |
$3.24 |
1 C. |
$0.34 |
|
Packed light brown sugar |
$2.24 |
1/2 C. |
$0.27 |
|
Buttermilk biscuit and baking mix |
$3.24 |
1 C. |
$0.34 |
|
Butter or margarine |
$1.98 |
1 stick |
$0.50 |
|
Egg |
$1.47 |
1 |
$0.12 |
|
Vanilla |
$5.94 |
1 t. |
$0.50 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$3.35 |
👨👩👧👦 Cost Per Serving |
$0.11 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Butterscotch Baking Chips, 11 oz
- Dark Brown Sugar, 2 lb
- Old Fashioned Oats, 42 oz
- Buttermilk Biscuit and Baking Mix, 40 oz
- Light Brown Sugar, 2 lb
- Unsalted Butter, 16 oz
- Eggs, 12 count
- Pure Vanilla Extract, 2 fl oz
- Original Cooking Spray, 6 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Butterscotch Oatmeal Cookie Mix
You can, but the texture changes. Quick oats are cut smaller, so they absorb moisture faster and usually give you a softer, less chewy cookie with a little less definition. If old-fashioned oats are in the pantry, use those and save yourself the guesswork.
No, this dough is meant to be baked right after mixing. If your kitchen is warm and the dough feels loose from the melted butter, a 15 to 20 minute chill can help the cookies hold their shape a bit better, but it is not required.
Seal the mix airtight and keep it in a cool, dry cupboard, not near the stove or dishwasher where steam sneaks in. Packing the sugar firmly into the layer is fine, but moisture is what turns it into a brick, so the real fix is tight storage, not wrestling with it later.
Absolutely, and it is the lazy-day win this mix was built for. Press the prepared dough into a greased or sprayed 8×8-inch pan and bake at 350°F for 20 to 24 minutes, then cut the cooled batch into 16 bars.
Usually it comes down to butter that is too hot, a warm kitchen, or dough balls that are too large. Let melted butter cool for a minute or two before mixing, shape 1-inch balls, and if the dough feels slack, chill it briefly before it hits the pan.
Yes, and it is a smart move if you only want a few cookies at a time. Scoop the dough into 1-inch portions, freeze them on a tray until firm, then bag them up and bake from frozen with an extra 1 to 2 minutes added to the baking time.
You can, because the mix directions already allow for butter or margarine. Butter usually gives you better flavor, while margarine can make the dough a little softer, so if you use margarine and the dough feels loose, a short chill helps rein it back in.
Look for light golden edges and a set top, not a deep brown finish. At 10 to 12 minutes they may still feel a bit soft in the center, but they continue to firm up on the hot pan as they cool.
Milk is the easy answer, but coffee and black tea work especially well because they balance the sweetness. If you are serving dessert, vanilla ice cream or a small scoop of whipped topping turns a plain cookie into something that suddenly looks like you planned ahead.
Yes, just double every ingredient exactly and split the finished dry mix between two 1-quart jars or package it in larger bags. Mixing the doubled batch in one big bowl first gives you more even distribution than trying to freestyle the layers from container to container.
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🖨️ Print-Friendly Butterscotch Oatmeal Cookie Mix
Butterscotch Oatmeal Cookie Mix
Ingredients
- ½ cup butterscotch chips
- ½ cup packed dark brown sugar
- 1 cup old-fashioned oats
- 1 cup buttermilk biscuit and baking mix
- ½ cup packed light brown sugar
- 1 cup buttermilk biscuit and baking mix
- 1 stick butter or margarine melted
- 1 egg
- 1 teaspoon vanilla
Equipment
Instructions
- Layer the butterscotch chips, dark brown sugar, oats, 1 cup baking mix, light brown sugar, and remaining 1 cup baking mix in a 1-quart jar or large sealed bag.
- To bake cookies, preheat the oven to 375°F and grease cookie sheets.
- Combine the full package of mix with the melted butter or margarine, egg, and vanilla until well blended.
- Shape the dough into 1-inch balls and place on the prepared cookie sheets.
- Bake for 10 to 12 minutes or until the cookies are light golden brown.
- For bars, press the prepared dough into a cooking-spray-coated 8x8-inch pan and bake at 350°F for 20 to 24 minutes or until light golden brown.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Bar version makes 16 bar cookies.
Estimated prep time includes layering the mix and mixing the dough before baking.
Dry mix shelf life is an estimate of up to 6 months in an airtight container stored in a cool, dry place.
Prepared raw dough keeps in the refrigerator up to 2 days.
Baked cookies keep 3 to 4 days in an airtight container at room temperature.
