Oatmeal scotchies are a classic chewy oatmeal cookie levelled up with butterscotch chips! Add cinnamon for a hint of spice if you like.
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. That being said, you can use instant oats in a pinch. 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.
Ingredients
Method
Whisk together the flour, oats, baking soda, and salt in a bowl to combine. Set aside. Use a hand or a stand mixer to beat the butter and sugars together in another bowl.
Add one egg to the butter and beat until well combined. Repeat with the second egg. Mix in the vanilla extract. The mixture will be thick, smooth, and creamy.
Stir the flour mixture into the butter mixture. Stop when the cookie dough is mixed together halfway.
Add the butterscotch chips. Continue to stir and fold until the butterscotch chips are just combined.
How To Make Round Cookies
The following is a technique from the cookbook, Jenna Rae Cakes & Sweet Treats, that we really like. 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. We use a fingertip to rub a bit of water on the heel of our 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.
Tips & 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, however, 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 Oatmeal Scotchies
Oatmeal scotchies are 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.
These cookies freeze well! 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. To thaw, just remove however many cookies you want from the freezer and let them sit at room temperature for 15 to 20 minutes.
Substitutions
Substitute light spelt flour for all-purpose flour for a whole grain cookie.
Instant oats can be used in a pinch, however, they will not 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 1 teaspoon of an alternative.
- 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).
- Anything else you like!
More Great Cookie Recipes
Sourdough Peanut Butter Cookies
Matcha Chocolate Chips Cookies (Green Tea Cookies)
Vegan Spice Sugar Cookies
Wholesome Anzac Cookies
Hazelnut Orange Linzer Cookies
Recipe
Oatmeal Scotchies (Oatmeal Cookies With Butterscotch Chips)
Oatmeal Scotchies are a classic chewy oatmeal cookie levelled up with butterscotch chips! Add cinnamon for a hint of spice if you like.
Ingredients
- 2 cups (300g) all-purpose flour
- 1 ½ cups (150g) large flake rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) butter, softened
- 1 cup (240g) tightly packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 1 ½ cups (300g) 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.
- The following is a technique from the cookbook, Jenna Rae Cakes & Sweet Treats, that we really like. 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. We use a fingertip to rub a bit of water on the heel of our 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, however, 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 Oatmeal Scotchies
Oatmeal scotchies are 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.
These cookies freeze well! 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. To thaw, just remove however many cookies you want from the freezer and let them sit at room temperature for 15 to 20 minutes.
Substitutions
Substitute light spelt flour for all-purpose flour for a whole grain cookie.
Instant oats can be used in a pinch, however, they will not 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 1 teaspoon of an alternative.
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).
Anything else you like!
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 62Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 65mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 2g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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