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.
It's the perfect time to make some cookies! Especially oatmeal cookies, which still feel sort of healthy. Because who among us hasn't eaten one or two healthy oatmeal cookies for breakfast, on the rare occasion? Exactly. And when butterscotch is involved, that's even better.
As it's written, this recipe makes about 4 dozen golden, chip-studded, oatmeal mood improvers. So they're just right for sharing, smiling, and spreading a little post-holiday cheer.
You can change up the recipe any way you want. Add nuts, chocolate, make the cookies gluten-free. You can even turn the recipe into Oatmeal Scotchie Bars. Just make sure everyone in your life gets (at least) one.
Making the best Oatmeal Scotchie cookies for a school bake sale? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Oatmeal Scotchie ingredients:
- Oatmeal. Quaker Oats, rolled oats, quick or old-fashioned.
- Flour. Switch out the flour for GF flour to make these gluten-free.
- Brown sugar.
- Granulated sugar.
- Butter. Room temperature, please.
- Cinnamon. Just enough to keep them guessing what your secret ingredient is.
- Vanilla. Thinking about making your own vanilla extract? Try it out!
- Baking soda.
- Butterscotch chips.
How to make Oatmeal Scotchies:
- 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.
- Next, cream the butter, sugar, brown sugar, and eggs until fluffy. (A stand mixer or hand mixer with the paddle attachment works the best.) 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.
- 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.
Want chewy, soft oatmeal cookies? Bake for 7 to 8 minutes.
Want crispy oatmeal cookies? Bake for 9 to 10 minutes.
- Take them out of the oven, but don’t touch them yet. 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.
Help! My Oatmeal Scotchies are flat!
There are a lot of frustrated bakers out there, searching for the original Oatmeal Scotchie cookie recipe, which uses more flour than this one. These cookies taste better than the originals, but they do need a little extra consideration, since some bakers are getting flat, greasy cookies.
The spreadability of a cookie is entirely dependent on the fat in the dough. It's also why using room temperature (not warm) ingredients really, really matters.
If your butter is too soft because you stuck it in the microwave to warm up, your cookies will probably spread out and you won't like them as much. Take the cold butter out of the refrigerator about an hour before you need it. You should be able to stick your finger in the butter without sinking down to the middle of the stick.
Another tip, especially if you've already made the dough: Some bakers swear by chilling the dough once it's made before baking to keep the cookies really high. You can even scoop out the cookie dough and pop the tray in the freezer for a couple hours before baking. Frozen cookie dough balls stay nice and tall, if that's the kind of cookie you're after.
Other advice suggest using vegetable shortening in the dough for half of the butter--but that's probably more to do with the fact the vegetable shortening is always exactly the right consistency: not too soft, not too hard.
How to make oatmeal butterscotch bars:
Oatmeal Scotchie dough can be baked into bar form, too! Here's how to do it.
Preheat the oven to 375 degrees. Grease 15-x 10-inch jelly roll pan. Prepare cookie dough as diected. Spread into the prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack before cutting into pieces. Makes 4 dozen bars.
Oatmeal Scotchie variations:
Try one or two, and write about it in the comments, please!
- Pecans. Toasted pecans make a stellar cookie even better.
- Chocolate chips. A natural fit. Switch out butterscotch, or do half and half.
- Coconut. Unsweetened shredded coconut takes it up a notch.
- 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.
- Vegetable shortening oatmeal cookies. Some bakers swear by using half butter, half vegetable shortening to keep the cookie lofty.
Oatmeal Scotchies Recipe
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon ground cinnamon
- 1 cup butter softened
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar packed
- 2 eggs large
- 1 teaspoon vanilla extract
- 3 cups oats quick or old-fashioned
- 1 2/3 cups butterscotch chips 11 ounces
- 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 butter, white sugar, brown sugar, eggs and vanilla extract together.
- Reduce speed to low and gradually add the flour mixture.
- Add oats and butterscotch chips and beat until just combined.
- Drop heaping tablespoons of cookie dough at least 2 inches apart on prepared baking sheets.
- Bake for 7 to 8 minutes for chewy cookies, or 9-10 minutes for crispy cookies.
- Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.