Oatmeal Scotchies-soft and chewy oatmeal cookies loaded with sweet butterscotch chips. These cookies are a family favorite and I think your family will love them too!
I love a good oatmeal cookie. They have always been one of my favorites and I didn’t think they could get any better until I met Oatmeal Scotchies.
My dad is a HUGE butterscotch fan and he introduced me to these cookies when I was little. We always had butterscotch chips in the pantry so we could make oatmeal scotchies. I always asked to make them because I loved the cookies and the name:)
The cinnamon spiced oatmeal cookies are soft and chewy in the center, slightly crisp around the edges, and loaded with sweet butterscotch chips. I add a sprinkle of sea salt when they come out of the oven for the perfect finishing touch.
The only problem? They are highly addictive. I can never stop at one cookie. Hey, at least there is oatmeal involved, which also makes them a great breakfast cookie. Life is too short to not eat cookies for breakfast:) My dad taught me that important life lesson too.
Oatmeal Scotchies Ingredients
You are going to love this cookie recipe because the ingredients are super simple and I bet you have most of them already.
- Flour– use all-purpose flour.
- Baking Soda– check the date to make sure it is fresh. I recommend updating your baking soda every six months to be safe.
- Cinnamon– cinnamon and butterscotch is a match made in heaven. Don’t skip it1
- Salt– always add salt for flavor!
- Butter– I use unsalted butter for all of my cookie recipes because I like to control how much salt is in the recipe. Make sure the butter is at room temperature and NOT too soft or melted.
- Sugar– I use brown sugar and granulated sugar, but more brown sugar because you want the cookies to be soft and chewy. The brown sugar also adds a slight caramel, molasses flavor. Always pack your brown sugar!
- Egg– you will need one large egg for this recipe.
- Vanilla extract– a MUST for cookies!
- Oats– use regular old fashioned oats, not quick oats. The larger oats make a chewier cookie.
- Butterscotch chips– the star of the cookie! I like Guittard butterscotch chips best, but use your favorite. You can find them in the baking aisle right by the chocolate chips.
Cookie Baking Tips
Oatmeal scotchies are easy to make so you can whip up a batch in no time. Here are a few tips to help you make perfect cookies every single time!
- Use light colored baking sheet so the cookies don’t burn on the bottom. I also like to line the pan with parchment paper or a Slipat baking mat.
- I always whisk together the dry ingredients to make sure they are incorporated.
- I can’t stress this enough, but make sure your butter is not too soft. You want it at cool room temperature and not greasy or soft. When you press your thumb into the butter stick it should barely leave an indent. I would rather the butter be too cold than too warm. If it gets too warm, you can always put it back in the fridge for a bit. If the butter is too warm, your cookies will be flat and look greasy…and we don’t want that!
- You can use a stand mixer or hand mixer. I like to beat the butter for 30 seconds before adding in the sugars. Once you add the sugars, beat for about one minute until nice and creamy.
- When you mix in the dry ingredients, mix on low and just until combined. Don’t over mix.
- I always stir the oats and butterscotch chips in with a spatula.
- You don’t have to chill the dough, but you certainly can. The dough will keep in the fridge for up to 72 hours.
- Don’t over bake the cookies. Take them out of the oven when the centers are still soft and the edges are just starting to brown. They will finish baking as they cool on the baking sheet. If you over bake the cookies, they will be crispy instead of soft and chewy.
- I like to sprinkle the cookies with a little flaky sea salt as soon as they come out of the oven. Make sure you do this when the cookies are still warm so the salt will stick.
How to Store
Store the cooled cookies in an airtight container on the counter for up to 4 days. If you want to keep the cookies super soft, you can put a piece of bread in the container. The bread will get rock hard and the cookies will stay soft. It’s magic!
You can freeze the baked cookies or the cookie dough for up to 3 months. To freeze the cookie dough, roll the dough into balls and freeze on a tray for 30 minutes. Transfer the cookie dough balls to a freezer container or bag and freeze. When ready to bake, add a few minutes to the baking time.
More Oatmeal Cookie Recipes
- Oatmeal Cookies
- Brown Butter Pumpkin Oatmeal Scotchies
- Oatmeal Raisin Cookies
- Monster Cookies
- Peanut Butter Oatmeal Cookies
- No Bake Cookies
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup butterscotch chips
- Flaky sea salt, for sprinkling on cookies
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Use a stand mixer or hand mixer to beat the butter on medium speed for about 30 seconds. Add in the sugars and beat until smooth, about 1 minute, scraping down the sides of the bowl with a spatula as necessary.
- Add the egg and vanilla extract; mix until combined. With the mixer off, add all of the dry ingredients. Mix on low until just combined, don’t over mix.
- Stir in the oats and butterscotch chips.
- Use a cookie scoop or spoon to scoop the dough into balls. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10 to 12 minutes or until cookies are slightly golden around the edges but still soft in the middle. They will finish baking as they cool. Remove the pan from the oven and sprinkle cookies with flaky sea salt. Let the cookies cool on the baking sheet for 3 minutes and then transfer to a cooling rack to cool completely.
Have you tried this recipe?
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