Oatmeal scotchies are a classic chewy oatmeal cookie levelled up with butterscotch chips! Add cinnamon for a hint of spice if you like.
Photography by Kelly Neil
If you love old-fashioned oatmeal cookies, you will love this recipe for oatmeal scotchies! A switch from traditional oatmeal raisin, these cookies have a chewy, buttery oatmeal base and are loaded with butterscotch chips (note, butterscotch chips are sometimes called butterscotch morsels).
Oatmeal scotchies were first created by the legendary baking brand Toll House (not sponsored). This is not the Toll House recipe. Also, many online versions of oatmeal scotchies include cinnamon. We’ve omitted it in our recipe, but feel free to add some if you like.
It’s important to use large flake oats (also called old-fashioned or rolled oats) to get the right texture and chew. The texture of these cookies is reminiscent of the white chocolate macadamia cookies at that ubiquitous sub chain.
Keep scrolling for in-depth step-by-step photos, as well as notes, tips, and substitution ideas.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Recommended Tools
- Measuring cups and spoons or a digital kitchen scale
- 2 baking sheets
- Hand or stand mixer
- Parchment paper
- Whisk
- Wooden spoon or rubber spatula
- Cookie scoop
- Wire rack
Ingredients
- Oats: rolled oats are by far the best for this recipe.
- Flour: plain white all-purpose flour.
- Baking Soda and Salt
- Butter: it should be salted, and softened at room temperature.
- Brown Sugar: this is regular brown sugar but dark can be used in a pinch.
- Sugar: plain white granulated sugar.
- Eggs: large, at room temperature.
- Vanilla: yes, a whole tablespoon!
- Butterscotch Chips: sometimes called butterscotch morsels.
Keep scrolling to see clear and detailed process shots, as well as tips and notes to help you make Oatmeal Scotchies perfectly the first time!
Method
TOP TIPS
1. Use room temperature eggs. If your eggs are cold, bring them quickly up to temperature by immersing in warm water for 5 minutes.
2. Round the cookies. If you forget to press the cookies before baking, no worries. Use an extra large cookie cutter to swirl around the cookies when they’re still hot.
3. Don’t over-mix. As soon as the flour is just mixed in, stop stirring. Over-mixing can lead to tough scotchies.
Recipe Notes
- If your butter is too soft the cookies may spread. If you are unsure, place the flattened unbaked cookies in the fridge to chill for an hour before baking.
- We bake with large eggs.
- We used clear vanilla in this recipe, as you can see in the pictures. Use any vanilla extract you like or have on hand.
- Cooling the cookies completely on the baking sheet retains moisture which means a chewier cookie. If you want less-chewy cookies, cool them directly on a wire rack instead.
How to Store and Freeze Oatmeal Cookies
- To Store: best stored in a container with an airtight lid, or in a large zipper-top bag on the counter or in the fridge. On the counter they will keep for up to three days, while in the fridge you’re looking at about a week.
- To Freeze: once cool, store them in a large zipper-top bag. Squeeze out any excess air before sealing the bag and placing it in the freezer. Oatmeal scotchies will keep in the freezer for up to one month.
Substitutions
- Use up to half whole wheat pastry flour for a higher fibre cookie.
- Instant oats can be used in a pinch, but they won’t have the same texture and chew as large flake oats.
Mix Ins & Variations
- Try almond, orange, brandy, or even maple extract in place of some of the vanilla. We recommend trying 2 teaspoons of vanilla and up to 1 teaspoon of an alternative (less for almond).
- Add up to 1 cup of chopped pecans, walnuts, or hazelnuts. Macadamia nuts would also be nice.
- Try adding 1 to 2 teaspoons of cinnamon, homemade chai spice, or cardamom pumpkin pie spice.
- We add Skor bits anywhere we can really. Stir in 1 cup when you add the butterscotch chips. (Only do this if you have a serious sweet tooth.)
- Sub half of the butterscotch chips for white or dark chocolate.
More Great Cookie Recipes
Sourdough Peanut Butter Cookies
Matcha Chocolate Chips Cookies (Green Tea Cookies)
Coconut Sugar Cookies
Wholesome Anzac Cookies
Hazelnut Orange Linzer Cookies
Recipe
Oatmeal Scotchies (Oatmeal Cookies With Butterscotch Chips)
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 2 baking sheets
- Hand or stand mixer
- Parchment paper
- Whisk
- Wooden spoon or rubber spatula
- Cookie scoop
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups large flake rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup tightly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 1 ½ cups butterscotch chips, also called butterscotch morsels
Instructions
- Preheat the oven to 325ºF (160ºC) and line two baking sheets with parchment paper.
- Whisk together the flour, oats, baking soda, and salt in a bowl to combine. Set aside.
- Place the butter and both sugars in a mixing bowl. Use a hand or a stand mixer to beat the butter and sugars together until the mixture is light and creamy, about 2 to 3 minutes.
- Add one egg to the butter and beat until well combined. Repeat with the second egg, then mix in the vanilla extract.
- Using a wooden spoon or hard-edged rubber spatula, stir the flour mixture into the butter mixture.
- When the cookie dough is about halfway mixed, add the butterscotch chips.
- Continue to stir and fold until the flour is just combined. Ideally you want a few streaks of flour remaining to ensure the cookies stay chewy. Over-mixing can lead to tough cookies.
- Use a small cookie scoop to scoop the dough. Press the scoop firmly against the side of the mixing bowl to fully fill the scoop with dough. Place 12 cookie dough scoops on each baking sheet.
- Gently press the top of each cookie with the heel or palm of your hand to flatten it into a 2 to 2 ½ inch (5 to 6 cm) round. Rub a bit of water on the heel of your hand to help prevent the dough from sticking.
- Once all of the cookies are flattened, place them in the preheated oven and bake for 12 to 14 minutes. When the edges show even the slightest hint of browning, remove the cookies from the oven.
- Remove the cookies from the oven and transfer the pans to wire racks. Leave the cookies on the pans to cool completely before storing.
Notes
- If your butter is too soft the cookies may spread. If you are unsure, place the flattened unbaked cookies in the fridge to chill for an hour before baking.
- We bake with large eggs.
- We used clear vanilla in this recipe, as you can see in the pictures. Use any vanilla extract you like or have on hand.
- Cooling the cookies completely on the baking sheet retains moisture which means a chewier cookie. If you want less-chewy cookies, cool them directly on a wire rack instead.
Substitutions
- Use up to half whole wheat pastry flour for a higher fibre cookie.
- Instant oats can be used in a pinch, but they won’t have the same texture and chew as large flake oats.
Mix Ins & Variations
- Try almond, orange, brandy, or even maple extract in place of some of the vanilla. We recommend trying 2 teaspoons of vanilla and up to 1 teaspoon of an alternative (less for almond).
- Add up to 1 cup of chopped pecans, walnuts, or hazelnuts. Macadamia nuts would also be nice.
- Try adding 1 to 2 teaspoons of cinnamon, homemade chai spice, or cardamom pumpkin pie spice.
- We add Skor bits anywhere we can really. Stir in 1 cup when you add the butterscotch chips. (Only do this if you have a serious sweet tooth.)
- Sub half of the butterscotch chips for white or dark chocolate.
Nutrition
This post was first published in September 2021. It has been updated with no changes to the recipe as of June 2022.
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