Oatmeal Scotchies

These easy Oatmeal Scotchies are soft, chewy, and dotted with butterscotch chips. This cookie recipe is easy to make, hard to resist, and impossible not to love.

Oatmeal scotchies stacked on a white plate.

Recipe ingredients:

Labeled oatmeal scotchie ingredients in various bowls.

Ingredient notes:

  • Butter: This recipe calls for 1 cup (2 sticks) butter. For a softer, loftier cookie, reduce the butter to 1/2 cup and add 1/2 cup vegetable shortening (still 1 cup fat total, just 50% butter and 50% shortening).

Step-by-step instructions:

  1. Set the oven to 375 degrees, and line a couple baking sheets with parchment paper or silicone mats. Stir together the flour, baking soda, salt, and cinnamon in a small bowl. Cream the butter, sugar, brown sugar, and eggs until fluffy, then add the vanilla. Reduce the speed to low and gradually add the flour mixture. Then add the oats and the butterscotch chips until just combined. Don’t over mix the cookie dough.
    Oatmeal scotchie ingredients in a silver bowl.
  2. At this point, you can chill Oatmeal Scotchie dough for a couple hours or up to overnight. When ready to bake, drop heaping tablespoons of the dough on the parchment-lined baking sheets about 2 inches apart. For soft, chewy cookies, bake 7 to 8 minutes. For crispy cookies, bake 9 to 10 minutes.
    Uncooked oatmeal scotchie dough rolled into balls on a silver baking sheet.

  3. Take them out of the oven and let the cookies set up for a couple minutes before removing them from the tray onto the wire rack to cool. Don’t rush this step.
    Oatmeal scotchies on a white plate and a silver baking pan.

Recipe tips and variations:

  • Chill the dough: Warm cookie dough will lead to flat cookies (the dough will spread in the oven). If your dough feels soft and sticky, refrigerate it for 20 minutes, then portion out to bake.
  • Freezer: To freeze the cookie dough, portion the dough into balls and arrange in a single layer on a tray or plate that can fit into the freezer. Once frozen solid, transfer to a freezer-safe bag or container. Label with the name of cookie dough, baking temperature and cooking time in the recipe, and the date you made the dough. Bake the frozen cookies straight from the freezer in a 375-degree, adding 2 minutes to the baking time.
  • Oatmeal Scotchie bars: Preheat the oven to 375 degrees and grease 15-x 10-inch jelly roll pan. Prepare cookie dough as directed in the recipe, then spread into prepared pan. Bake until light brown, about 18 to 22 minutes. Cool completely in pan on wire rack before cutting into pieces. Makes 4 dozen bars.
  • Mix-ins: Switch out part of your butterscotch chips for some toasted pecans , chocolate chips, shredded coconut.
  • Gluten-free: Gluten-free oatmeal cookies are easy with almond flour. The recipe only uses a small amount of flour, so any GF flour blend works.

Oatmeal scotchies on a silver baking sheet.

More tasty cookies:

Oatmeal scotchies stacked on a white plate.

Oatmeal Scotchies

Cheer absolutely anyone up with a batch of homemade Oatmeal Scotchies, quite possibly the most perfect cookie, ever. This butterscotch oatmeal cookie recipe is easy to make, hard to resist, and impossible not to love.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 48 cookies
Calories: 117kcal
Author: Meggan Hill

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup butter softened (see note 1)
  • 3/4 cup granulated white sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups oats old-fashioned or quick
  • 1 2/3 cups butterscotch chips (11 ounces)

Instructions

  • Adjust oven racks to the upper middle and lower middle positions and preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, combine flour, baking soda, salt and cinnamon. 
  • In a standing mixer fit with the paddle attachment on medium speed, or with an electric mixer, beat together butter, white sugar, brown sugar, eggs, and vanilla extract.  
  • Reduce speed to low and gradually add the flour mixture. By hand, stir in the oats and butterscotch chips until just combined (if you use an electric mixer, you may break the chips).
  • Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).
  • Bake for 7 to 8 minutes for chewy cookies, or 9-10 minutes for crispy cookies. Cool on baking sheets for 2 minutes and transfer to wire racks to cool completely (if you don't let the cookies cool, they may crumble).

Notes

  1. Butter: This recipe calls for 1 cup (2 sticks) butter. For a softer, loftier cookie, reduce the butter to 1/2 cup and add 1/2 cup vegetable shortening (still 1 cup fat total, just 50% butter and 50% shortening).
  2. Chill the dough: Warm cookie dough will lead to flat cookies (the dough will spread in the oven). If your dough feels soft and sticky, refrigerate it for 20 minutes, then portion out to bake.
  3. Freezer: To freeze the cookie dough, portion the dough into balls and arrange in a single layer on a tray or plate that can fit into the freezer. Once frozen solid, transfer to a freezer-safe bag or container. Label with the name of cookie dough, baking temperature and cooking time in the recipe, and the date you made the dough. Bake the frozen cookies straight from the freezer in a 375-degree, adding 2 minutes to the baking time.
  4. Oatmeal Scotchie bars: Preheat the oven to 375 degrees and grease 15-x 10-inch jelly roll pan. Prepare cookie dough as directed in the recipe, then spread into prepared pan. Bake until light brown, about 18 to 22 minutes. Cool completely in pan on wire rack before cutting into pieces. Makes 4 dozen bars.
  5. Mix-ins: Switch out part of your butterscotch chips for some toasted pecans , chocolate chips, shredded coconut.
  6. Gluten-free: Gluten-free oatmeal cookies are easy with almond flour. The recipe only uses a small amount of flour, so any GF flour blend works.

Nutrition

Serving: 1cookie | Calories: 117kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 119mg | Potassium: 31mg | Fiber: 1g | Sugar: 11g | Vitamin A: 186IU | Calcium: 9mg | Iron: 1mg
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  1. Beth

    I remember going to the mall as a kid and getting an oatmeal scotchie from the original cookie. This recipe reminds me of those exact cookies. Thanks a million!5 stars

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