Oatmeal Scotchies Recipe

Oatmeal scotchies stacked on a white plate.

Oatmeal Scotchies Recipe

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings 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 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)

US Customary - Metric

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 1/2 cup and add 1/2 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.

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