Oatmeal Scotchies

A family favorites – these Oatmeal Scotchies are filled with oats and butterscotch chips and are soft and chewy. These cookies don’t require any refrigeration time, so homemade cookies are just minutes away!

Oatmeal cookies are the best – especially when there’s a twist! If you love these Oatmeal Scotchies, you’ll also love these Oatmeal Coconut Cookies.

These Oatmeal Scotchies are made for butterscotch lovers – which includes me! The oats give them a fantastic, hearty texture, and the butterscotch chips bring in that delicious butterscotch flavor. I love a good chocolate chip cookie, and I love a traditional oatmeal cookie. But sometimes you need something a little different and these Oatmeal Scotchies are your answer. Soft and chewy – kind of my favorite kind of cookie. 🙂

My husband is not even a butterscotch fan, but kept sneaking these cookies. They are the perfect simple cookie!

Ingredients

• Butter: I use unsalted butter. If you are using salted butter, you’ll want to decrease the amount of salt you are using.
• Sugar: You will need both white sugar and brown sugar for these cookies. I use light brown sugar.
• Eggs: You need 2 large eggs. It is best if they are at room temperature.
• Vanilla: The vanilla extract adds flavor.
• Baking Soda: The baking soda is your leavened to keep your cookies from being too dense.
• Spices: I like to use a mixture of cinnamon and pumpkin pie spice. You can use all cinnamon, or all pumpkin pie spice. And if you’re not a huge fan of the spice, you can choose to add one or the other.
• Salt: The salt will help to balance the flavors.
• Flour: I have only tested these cookies with all-purpose flour.
• Oats: I like to use old fashioned oats.
• Butterscotch Chips: The butterscotch chips are important to give you that butterscotch flavor. They are easy to find at most grocery stores in the baking aisle.

How to Make Oatmeal Scotchies

STEP 1: Combine the butter and both sugars. You want them to be nice and combined. You can do this with a hand mixer, but it is much easier in a stand mixer.

STEP 2: Add in the vanilla and both eggs and mix until combined. The mixture may look a little broken at this point, but it will come together.

STEP 3: Add in the baking soda, cinnamon, pumpkin pie spice, and salt and mix to combine. Then add in the flour and mix.

STEP 4: Add the oats and mix again. If you are using a hand mixer, you’ll need to switch to mixing by hand at this point.

STEP 5: Mix the butterscotch chips into the cookie dough. The dough should be fairly stiff.

STEP 6: Scoop or roll the cookie dough and place the balls on a parchment lined baking sheet. Bake the cookies until they are just set and browning around the edges.

Tips and Tricks

I like to use a cookie scoop to shape the cookies. I used a 2 tablespoon scoop, and it made exactly 3 dozen cookies.

If desired, you can press some butterscotch chips on each ball before baking. This is purely for aesthetics. You can reserve some of the baking chips when you are making the dough, or make the cookies full of butterscotch by just adding more.

These cookies store and freeze very well. Store them in an airtight container. They are good for several days, but will start to dry out after a couple of days.

More Cookie Recipes

Cake Mix Cookies
Snickerdoodle Recipe
Chocolate Crinkle Sprinkle Cookies

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Oatmeal Scotchies

5 from 1 vote

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 36 cookies

Course: Dessert

Cuisine: American

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A family favorites – these Oatmeal Scotchies are filled with oats and butterscotch chips and are soft and chewy. These cookies don’t require any refrigeration time, so homemade cookies are just minutes away!

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Ingredients

• ▢ 1 cup butter softened
• ▢ 3/4 cup white sugar
• ▢ 3/4 cup packed light brown sugar
• ▢ 2 eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1/2 teaspoon salt
• ▢ 2 1/2 cups all purpose flour
• ▢ 2 1/2 cups old fashioned oats
• ▢ 11 oz bag butterscotch chips

Instructions

• Preheat the oven to 350ºF.
• In a large bowl, or the bowl of a stand mixer, cream the butter and both sugars together until combined. Add in the eggs and the vanilla extract and mix until smooth.
• Add the baking soda, cinnamon, pumpkin pie spice, and salt to the mixture. Beat until fully incorporated.
• Pour the flour into the bowl and mix until combined. Add the oats and mix again until combined. Add the butterscotch chips and mix until they are evenly distributed through the dough.
• Line 3 baking sheets with parchment paper.
• Using a 2 tablespoon cookie scoop, scoop out the dough, placing on the baking sheets, about 2 inches apart. (I put 12 cookies on each baking sheet.)
• Bake until set on the edges, about 10 minutes. Let the cookies cool for a minute or two before transferring from the baking sheet to cool completely.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1cookie, Calories: 183kcal (9%), Carbohydrates: 25g (8%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 25mg (8%), Sodium: 81mg (4%), Potassium: 46mg (1%), Fiber: 1g (4%), Sugar: 15g (17%)

Keywords: cookie recipe, Oatmeal cookies