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This easy Oatmeal Scotchies Recipe makes soft, chewy, cookies dotted with butterscotch chips. These delicious cookies are a cinch to make, hard to resist, and impossible not to love.
Oatmeal Scotchies are a lot like regular, chewy oatmeal cookies, but they are made with butterscotch chips inside instead of raisins or chocolate chips. They might not look like much, but they are one of the tastiest cookies around! They have a warm, cinnamon flavor and a soft, chewy texture. And the butterscotch adds extra sweetness in the best possible way.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Butter: This recipe calls for 1 cup (2 sticks) butter. For a softer, loftier cookie, reduce the butter to ½ cup and add ½ cup vegetable shortening (still 1 cup fat total, just 50% butter and 50% shortening).
- Oats: Quick-cooking oats work in this recipe too. Do not substitute steel cut oats.
Step-by-step 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 stand mixer fit with the paddle attachment on medium speed, or in a large bowl with an electric mixer, beat together butter, white sugar, brown sugar, eggs, and vanilla extract.
- Reduce speed to low and gradually add the dry ingredients 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).
Recipe tips and variations
- Yield: This recipe makes 48 Oatmeal Butterscotch Cookies.
- Storage: Store extra cookies in an airtight container at room temperature for up to 4 days. Or, label, date, and freeze for up to 2 months. Thaw at room temperature.
- 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 cookie dough balls straight from the freezer in a 375-degree, adding 2 minutes to the baking time.
- Mix-ins: Switch out part of your butterscotch morsels for some toasted pecans , chocolate chips, shredded coconut. Or, substitute raisins for classic Oatmeal Cookies.
- 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.
Frequently Asked Questions
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.
Gluten-free oatmeal butterscotch cookies are easy with gluten free flour. The recipe only uses a small amount of flour, so any GF flour blend works. I like King Arthur’s Measure-for-Measure gluten free flour.
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Oatmeal Scotchies Recipe
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 sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (see note 2)
- 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
- Butter: This recipe calls for 1 cup (2 sticks) butter. For a softer, loftier cookie, reduce the butter to ½ cup and add ½ cup vegetable shortening (still 1 cup fat total, just 50% butter and 50% shortening).
- Oats: Quick-cooking oats work in this recipe too. Do not substitute steel cut oats.
- Yield: This recipe makes 48 Oatmeal Butterscotch Cookies.
- Storage: Store extra cookies in an airtight container at room temperature for up to 4 days. Or, label, date, and freeze for up to 2 months. Thaw at room temperature.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Again. Thank You! These are one of my favorites.
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!