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Oatmeal Scotchies are soft, chewy cookies loaded with oats and butterscotch chips. A pinch of cinnamon and nutmeg adds warm flavors throughout. So easy to make!
These oatmeal scotchies are basically my favorite oatmeal cookies loaded with butterscotch chips. The gooey butterscotch is the perfect complement to the chewy oats. They’re so easy to make too!
Why You’ll Love These Oatmeal Scotchies
Here are a few reasons why these are some of my favorite cookies.
- Soft & chewy. These cookies have the perfect texture. They’re slightly crisp around the edges but so soft and chewy in the center. Yum!
- Great flavor. The combination of oats, warm spices, dark brown sugar, and butterscotch chips gives oatmeal scotchies the best flavor. They’re seriously so irresistibly good!
- Easy to make. It takes just a few minutes to prepare the dough for these cookies and they bake in less than 15 minutes. The dough does need to chill a bit first but otherwise, these cookies are so fast and easy to make.
Recipe Ingredients
These cookies are made with butterscotch chips, oats, and a few pantry staples. You can find the exact measurements in the recipe card below.
- All-purpose flour – Fluff, spoon, and level for accurate measuring.
- Baking soda – Helps create the chewy texture.
- Spices – Cinnamon & nutmeg add a warm flavor to the cookies.
- Salt – Enhances the flavor of the cookies.
- Butter – I use salted butter. You can use unsalted butter for this recipe. Just make sure to increase your salt to ¾ teaspoon.
- Dark brown sugar – Light brown sugar may be used as well, it just won’t have as rich of a flavor.
- White granulated sugar
- Eggs – Help to bind the cookie ingredients.
- Vanilla
- Oats – Old-fashioned oats are best for these cookies.
- Butterscotch chips
How To Make Oatmeal Scotchies
Here’s an overview of how to make these delightfully chewy cookies. You can find the printable version of the instructions in the recipe card below.
- Make the dough. Whisk the dry ingredients in a medium bowl. In a separate bowl, cream the butter and sugars until creamy and no longer grainy. Beat in the eggs and vanilla. Add the dry ingredients and mix on medium-low until combined. Add the oats and butterscotch chips.
- Chill the cookies. Use a cookie scoop to place rounded balls of cookie dough on the baking sheet, about 2 inches apart. Refrigerate in the fridge for 30 minutes.
- Bake. Bake the cookies one baking sheet at a time for 13-15 minutes, until the edges are lightly golden and the centers are still very soft.
- Cool. Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a cooling rack.
Tips & Variations
Here are a few things to keep in mind as you make these oatmeal scotchies.
- Chilling the cookies before you bake them is imperative! If you skip this step, they will spread too much and become thin and crispy instead of soft and chewy.
- Bake one pan at a time. I find it best to bake just one pan of oatmeal scotchies at a time, to ensure they can be in the center of the rack in the middle of the oven. Keep the other pan in the fridge until you’re ready to bake it.
- Don’t overbake. You want to pull these cookies from the oven when the edges are just lightly golden brown and the centers are still soft. This will result in the chewiest texture! They’ll continue to set as they cool.
- Add some chocolate. I personally love Scotcharoos so I love to swap 1 cup of butterscotch chips for chocolate chips.
Proper Storage
- Room temperature. Store oatmeal scotchies in an airtight container at room temperature. They’ll stay soft and chewy for 4-5 days.
- Freezer. These cookies can also be frozen. Once they cool completely, transfer to an airtight container. Freeze for up to 3 months. Thaw on the counter and enjoy.
More Oatmeal Cookie Recipes
- Oatmeal Cranberry Cookies
- Christmas Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Best Oatmeal Cookies
- Chewy Oatmeal Raisin Cookies
Oatmeal Scotchies
Oatmeal Scotchies are soft, chewy cookies loaded with oats and butterscotch chips. A pinch of cinnamon and nutmeg adds warm flavors throughout. So easy to make!
Servings: 38 cookies
Ingredients
- 1 1/2 cups all-purpose flour fluffed, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup salted butter (two sticks) softened to room temperature
- 1 cup dark brown sugar packed
- 1/2 cup white granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla
- 3 cups Old-Fashioned Quaker Oats
- 2 cups butterscotch chips
Instructions
- Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt and baking soda. Set aside.
- In a large mixing bowl, add the butter, brown sugar and granulated sugar. Use a stand or hand mixer fitted with a paddle attachment to beat the ingredients together until well combined and creamy. No longer grainy.
- Add the eggs and vanilla and beat again on medium/high speed until combined. Make sure to scrape down the sides and beat again to ensure all the ingredients are incorporated.
- Add the dry ingredients to the bowl of wet ingredients and mix on medium/low until combined.
- Add the oats and butterscotch chips to the bowl and mix on low until combined.
- Use a cookie scoop (I used a 1 ½ tablespoon scoop) to place rounded cookies on the prepared baking sheet about 2 inches apart.
- Place the baking sheets in the refrigerator and chill them for 30 minutes. No need to cover them first unless you plan on chilling for several hours.
- Once fully chilled, preheat your oven to 350 degrees.
- Bake one sheet at a time for 13-15 minutes or until the edges are lightly golden. The centers will still look very soft. (They will firm up a little once they cool.)
- Remove the sheet from the oven and allow the cookies to cool on the pan for 3-5 minutes before moving them to a wire cooling rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 156kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 123mg | Potassium: 42mg | Fiber: 1g | Sugar: 16g | Vitamin A: 171IU | Vitamin C: 0.002mg | Calcium: 12mg | Iron: 1mg
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