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It’s almost impossible to resist our deliciously soft and chewy Oatmeal Scotchies! These cookies are loaded with terrific textures and butterscotch goodness. A hint of cinnamon adds the right amount of flavor without overpowering the cookie. It’s the perfect bite!
Easy to make classic Oatmeal Scotchies
I don’t think a cookie recipe can get much easier than this. We use the classic method of blending the dry ingredients and beating together the wet. The two are combined to form a terrific cookie dough. Fold in the butterscotch chips, roll into balls and bake!
What we love about these cookies ❤️
Terrific chewy texture
To achieve amazing chewiness we start by using two kinds of oats; old-fashioned and quick oats. This gives the cookies the perfect texture and great oaty flavor. The recipe works fine if you use only one kind of oats but for the best results we recommend using a combination.
Crispy on the edges and soft in the middle
We also use a combination of mostly light brown sugar and some granulated. Brown sugar adds moisture which helps keep the cookies soft. It also gives the cookies a slight caramel flavor which pairs perfectly with butterscotch.
PRO TIP: The single best thing you can do to ensure a soft texture is to slightly under-bake the cookies. Remove from the oven when the cookies are just set, brown around the edges and look like they need to bake about 1 or 2 minutes more.
Great oaty butterscotch flavor
With a hint of cinnamon, plenty of oats and loads of butterscotch chips these cookies have a unique and almost bold flavor profile.
Ingredients overview for Oatmeal Scotchies
For the full printable recipe scroll to the bottom of this post
- old-fashioned oats and quick oats
- all-purpose flour
- baking powder and baking soda
- ground cinnamon
- unsalted butter at room temperature
- light brown sugar and granulated sugar
- large eggs
- vanilla extract
- butterscotch flavored baking chips
How to make Oatmeal Scotchies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat and set aside.
- In a medium bowl combine the old-fashioned oats, quick oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Add the butter to a large mixing bowl. Using an electric mixer beat on medium-high speed until smooth, about 30-seconds. Pour the sugars in the bowl and mix again until the mixture lightens and becomes fluffy. Add the eggs and vanilla and blend again.
- Add half the oat mixture to the creamed butter and sugar. Mix on low just until combined. Repeat until all oats are incorporated. Fold in three-fourths of the butterscotch chips.
- Using a small cookie scoop portion the dough into 2 tablespoon mounds about 38 grams each. Roll the dough into a ball and place 2-inches apart on the prepared baking sheet. Bake for 10 to 12 minutes or just until the bottoms begin to brown.
PRO TIP: These cookies are best when slightly under-baked. Remove from the oven when you think they still need another minute to fully bake.
- While still hot on the pan gently press a few butterscotch chips into the tops of each cookie. Transfer to a wire rack to cool completely before storing.
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Freezing and storing
Our Oatmeal Scotchies freeze beautifully. Seal in an airtight container for up to 3 months. Thaw at room temperature or in the refrigerator.
Store cooled cookies in an airtight container at room temperature for up to a week.
Great with a glass of ice cold milk!
These cookies are great for gatherings, tucked in a lunch box or as an after school snack. They travel well, keep well and are always one of the first desserts to disappear from the buffet table.
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- 1 cup old-fashioned oats (100g)
- 1 cup quick oats (100g)
- 2 cups all-purpose flour (252g)
- 1 tablespoon baking powder (not a typo! use one tablespoon)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter room temperature (226g or 16 tablespoons)
- 1 cup light brown sugar packed (230g)
- ½ cup granulated sugar (90g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 11 ounces butterscotch flavored baking chips divided
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat and set aside.
- In a medium bowl combine the old-fashioned, quick oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Add the butter to a large mixing bowl. Using an electric mixer beat on medium-high until smooth, about 30-seconds. Pour in the sugars and mix again until the batter lightens and is fluffy. Add the eggs and vanilla and beat on medium until blended. Scrape down the sides and bottom of the bowl and beat again until well mixed.
- Add half the oat mixture and mix on low speed just until blended. Repeat until all oats are incorporated. Scrape down the sides of the bowl with a spatula and blend one more time to ensure all the flour and oats are incorporated. Using a spatula fold in three-quarters of the butterscotch chips.
- Using a small cookie scoop portion the dough into 2 tablespoons mounds about 38 grams each. Roll the dough into a ball and place 2-inches apart on the prepared baking sheet. Bake for 10 to 12 minutes or just until the bottoms begin to brown. The cookies are best when slightly under-baked. Remove from the oven when you think they still need another minute in the oven. While still hot on the pan gently press a few butterscotch chips into the tops of each cookie. Transfer to a wire rack to cool completely before storing.
- Store in an airtight container at room temperature for up to one week.
- Freeze well sealed for up to three months
The BEST Oatmeal Scotchies
We adapted this recipe from our other great oatmeal favorites such as Spiced Pumpkin and Oatmeal Raisin. If you’re not a fan of butterscotch chips feel free to substitute another flavor like milk chocolate or semi-sweet chocolate chips.
Finally, I guess you can tell we’re big fans of oatmeal cookies here at SRFD. If you are too I bet you’ll love these 5-star winning recipes: