These classic Oatmeal Scotchies are soft, chewy, buttery, and oh-so-delicious!
Hearty oats, rich butterscotch, and a hint of cinnamon all come together for one nostalgic bite.
From the texture to the flavor, I swear they’re just like grandma’s.
If you’re a fan of classic oatmeal cookies, these are a must-try!
Why You’ll Love These Oatmeal Scotchies
Timeless Taste: You get all the flavor of traditional oatmeal cookies plus the sweetness of old-fashioned butterscotch.
Delightful Texture: The rolled oats add a hearty, chewy texture that perfectly contrasts with the melty butterscotch.
Versatile Bite: These cookies are perfect for bake sales, holidays, after-school snacks, or even a cozy night in.
Make-Ahead: Prep and chill the dough in advance so you can have fresh, warm cookies on demand. This recipe is perfect for busy schedules or impromptu guests!
Ingredients
- All-Purpose Flour: The foundation of the cookies provides structure and stability.
- Baking Soda: It helps the cookies rise, making them light and fluffy.
- Salt: A small pinch heightens the flavor of all the ingredients.
- Ground Cinnamon: It adds warmth and depth, giving the cookies cozy vibes.
- Unsalted Butter: It provides richness and moisture, yielding tender cookies with a melt-in-your-mouth texture.
- Granulated and Dark Brown Sugar: Granulated sugar contributes sweetness and a slightly crisp texture. Dark brown sugar adds a sweet, caramel-like flavor and a chewy texture.
- Eggs: They act as a binder while adding moisture and richness.
- Pure Vanilla Extract: It infuses the cookies with a sweet, aromatic essence.
- Old-Fashioned Rolled Oats: They bring a hearty, chewy texture and a nutty flavor.
- Butterscotch Chips: You can’t have Scotchies without the butterscotch! They add a rich, buttery sweetness and creamy, melty pockets of goodness.
How to Make Oatmeal Scotchies
This oatmeal scotchies recipe is similar to regular oatmeal cookies. But instead of raisins, they feature sweet butterscotch! Follow these simple steps to make them.
1. Preheat the oven to 375°F. Line baking sheets with parchment paper.
2. Mix the dry ingredients. Whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
3. Mix the butter and sugars. Cream the softened butter, dark brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
4. Add the wet ingredients. Beat in the vanilla extract, then mix in the eggs one at a time.
5. Combine the wet and dry. Mix the dry ingredient mixture into the wet mixture just until almost combined.
6. Stir. Stir in the rolled oats and butterscotch chips.
7. Let it chill. Chill the dough for at least 1 hour.
8. Roll the dough into balls. Use 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheets.
9. Bake. Bake for 8-10 minutes, or until the edges of the cookies are lightly golden and the centers soft.
10. Cool and serve. Cool the cookies on the baking sheets for 2–3 minutes. Transfer them to a wire rack to cool completely. Serve and enjoy.
Tips for the Best Oatmeal Scotchies
Nestle started featuring an Oatmeal Scotchies recipe on their butterscotch chips packaging in the ‘70s. But these are even better if you follow these tips!
- Room temperature is a must. Take the butter and eggs out of the fridge early for better mixing and smoother dough.
- Get the oats toasty. Toasting the oats lightly in a dry pan before adding them to the dough adds a delightfully nutty flavor.
- Don’t overmix! Mix the dry and wet ingredients together just until combined to avoid tough cookies.
- Try a trusty cookie scoop. It’s the trick for getting the perfectly shaped and sized cookies, which ensures even baking.
- Rotate the baking sheet. Rotate them halfway through for even heat distribution, which helps ensure proper baking.
- Swirl the butterscotch. Lightly melt half of the butterscotch chips and swirl them into the dough. This adds a nice marbled effect and extra flavor.
- Add a twist. Try mix-ins like nuts, coconut flakes, or chocolate chips to complement the butterscotch.
- Get a step ahead. Prepare the dough up to 48 hours in advance and refrigerate or freeze it. Then, simply bake anytime you want fresh, warm cookies.
How to Store
Keep your cookies fresh with these tips.
To Store: Transfer the cookies to an air-tight container. Store at room temperature for up to 1 week or refrigerate for up to 2 weeks.
To Freeze: Place the cookies in a freezer-safe air-tight container or zip-top bag, separating layers with wax paper. Freeze for up to 3 months. Thaw at room temperature before serving.
Oatmeal Scotchies
36
servings15
minutes10
minutes174
kcalThese Oatmeal Scotchies are soft, chewy, and irresistible! The cookies feature the flavor of butterscotch for a tasty treat everyone will devour.
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
3 cups old-fashioned rolled oats
2 cups butterscotch chips
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, use a hand or stand mixer to beat the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed just until almost combined. Avoid overmixing to keep the cookies tender.
- Stir in the rolled oats and butterscotch chips with the mixer on low or by hand using a spatula until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Scoop out roughly 2-tablespoon-sized portions of dough and roll them into balls. Arrange them on the prepared baking sheets, leaving about 3-4 inches of space between each cookie to allow for spreading.
- Bake for 8-10 minutes or until the edges of the cookies are lightly golden while the centers remain soft. Monitor them to prevent overbaking.
- Let the cookies cool on the baking sheets for 2–3 minutes. Then, transfer them to a wire rack to cool completely. Serve and enjoy!
Notes
- Chill the dough before baking. Chilling helps the dough firm up, preventing excessive spreading during baking. So be sure to refrigerate it for at least 1 hour.
