If you love old-fashioned oatmeal cookies, you'll 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.
For some more old-school treats, try our oatmeal chocolate chip cookies, classic nanaimo bars, and walnut chocolate chip cookies.
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Ingredients
Ingredient Notes and Substitutions
- Plain flour: Use up to half whole wheat pastry flour for a higher fibre cookie.
- Large flake oats: instant oats can be used in a pinch, but they won't have the same texture and chew as large flake oats.
- Butterscotch chips: these are sometimes called butterscotch morsels, and most grocery stores will carry them in the baking section.
- Vanilla: we used clear vanilla in this recipe, as you can see in the pictures. Use any vanilla extract you like or have on hand.
Method
Step 1: beat the brown sugar and butter, then beat in the eggs one at a time until very light and fluffy.
Step 2: add the dry ingredients, then fold in the butterscotch chips.
Step 3: scoop the cookie dough onto a prepared baking sheet.
Step 4: flatten the cookies slightly.
Step 5: add extra chips to the tops of the cookies (optional).
Step 6: bake for about 15 minutes, and cool on the baking sheet.
Top Tips
- Use room temperature eggs: if your eggs are cold, bring them quickly up to temperature by immersing in warm water for 5 minutes.
- 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.
- 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.
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.
Oatmeal scotchies were first created by the legendary baking brand Toll House (not affiliated). This is not the Toll House recipe. Many online versions of oatmeal scotchies also include cinnamon. We've omitted it in our recipe, but feel free to add some if you like.
How to Store
Storage: 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.
Freezing: 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.
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 pumpkin pie spice.
- Stir in 1 cup of Skor bits 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.
FAQ
Why are my oatmeal scotchies so flat?
The butter may have been too warm, which would make the dough a bit too thin to bake up properly. If the cookie dough is really soft, chill it for at least half an hour before baking.
How do you keep oatmeal scotchies from spreading?
Butter that's too soft, increasing the amount of butter or sugar, or using quick-cook oats will all make the scotchies spread too much. Follow the recipe exactly and chill if the dough is very soft.
Why are my oatmeal cookies hard and dry?
Hard cookies is usually from over-baking, so keep an eye on the clock. They can also turn out dry if you've reduced the butter or sugar, so make sure to keep the quantities the same and don't make unlisted substitutions.
More Great Cookie Recipes
You must use the category slug, not a URL, in the category field.If you make these Oatmeal Butterscotch Cookies or any other cookie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Oatmeal Scotchies
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 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 extract
- 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.