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Oatmeal Scotchies are a classic oatmeal cookie recipe full of butterscotch chips. This cookie is simple and easy and it’s one of my favorite cookie recipes!

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stacked cookies with butterscotch chips baked in


BEST Oatmeal Scotchies Recipe

When I was a kid, I hated butterscotch. Detested it. My mom would make rice crispy treats and add a package of butterscotch chips and I wouldn’t touch them with a 10-foot pole. But, as I’ve gotten older, my picky palate has improved.

When I started this blog I didn’t like a lot of things. And that changed with time: Almond Joy candy bars now. Like, love to the nth degree. And I used to hate coconut more than I hated butterscotch, and lemon desserts were a no-go too. Now lemon desserts are one of the most popular on this blog and coconut is one of my favorites. Same goes with butterscotch.

I grew up making oatmeal cookies, but hadn’t ever added butterscotch until I was an adult. Several years ago I wanted something without chocolate for those (confusing) people who don’t like chocolate and I’m always worried about making peanut butter at potlucks, so butterscotch it was.

I feel like oatmeal cookies are totally underrated, when they’re actually one of my favorites. I grew up making the Quaker Vanishing Oatmeal Cookie recipe, and I still love them to this day.

ingredients in oatmeal scotchies

Ingredients in Oatmeal Butterscotch Cookies

  • Butter – Use softened unsalted butter
  • Sugar – I love a combination of packed brown sugar and granulated sugar for these.
  • Eggs – Always buy large eggs
  • Vanilla – Always use PURE vanilla extract
  • Baking Soda – Helps them flatten
  • Cinnamon – A must in any oatmeal cookie!
  • Salt – needed since we started with unsalted butter
  • Flour – Always use all-purpose flour unless another is specified
  • Quick Oats – Did you know you can make your own quick oats out of old fashioned? Works like a charm!
  • Butterscotch Chips – Find these in the baking aisle

How to make Oatmeal Scothies

  • Whisk dry ingredients.
  • Cream butter and sugars.
  • Add eggs and vanilla and mix until smooth.
  • Mix in dry ingredients.
  • Mix in oats.
  • Add butterscotch chips and mix.
  • Scoop onto cookie sheets and bake!
stacked cookies with butterscotch chips baked in
  • This is an easy recipe – no chilling needed.
  • These stack easily and ship easily, in case you want to send them as gifts.
  • These freeze really well too.

I’ve turned this same recipe into oatmeal scotchie cheesecake bars and oatmeal scotchie bars with brownies.

These cookies don’t disappoint. Every time I make these cookies, everyone who eats them tells me “those were awesome!” I took them to the potluck and had the distinct pleasure of watching people go back to the table for seconds (and thirds).

I wish I could claim the recipe as my own, but I can’t. It’s an adaption of the aforementioned Quaker oatmeal cookies. I’m not even sure if they include that recipe on the canisters anymore, but I’ve had it written down since I was a teenager. It’s my go-to oatmeal cookie.

Even if you don’t think you like butterscotch, give these a try. You’ll like them, I promise!

stack of oatmeal scotchie cookies

Oatmeal Scotchies Recipe

4.31 from 43 votes
These Oatmeal Scotchies are a simple and easy oatmeal cookie full of butterscotch chips!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 24 cookies
Serving Size 1 cookie

Ingredients
 

  • 1 cup (226g) unsalted butter , softened
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (186g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3 cups (240g) quick-cook oats (see note)
  • 2 cups (311g) butterscotch chips
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Instructions

  • Preheat oven to 350°. Line your baking sheets with parchment paper or silpat liners.
  • Mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the eggs and vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and butterscotch chips.
  • Drop by tablespoonfuls onto your prepared baking sheets. I like to use a 2 tablespoon sized ice cream scoop for this so the cookies will all be the same size.
  • Bake 12-16 minutes. Cool five minutes and then remove from pan to cool completely.

Recipe Video

Recipe Notes

  • If you don’t have quick oats, make your own quick oats by pulsing old fashioned in a food processor. When I made this recipe with homemade quick oats it was about 375g of homemade quick oats (3 cups).
  • Store in an airtight container for up to 4 days or freeze baked cookies for up to 2 months.
  • You can freeze cookie dough as well, allow to thaw 15 minutes on cookie sheet before baking.

Recipe Nutrition

Serving: 1cookie | Calories: 193kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 170mg | Potassium: 33mg | Sugar: 15g | Vitamin A: 395IU | Calcium: 30mg | Iron: 2.2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

If you love oatmeal cookies, be sure to try:

The BEST Oatmeal Scotchies recipe!! This oatmeal cookie with butterscotch chips is soft and chewy and my favorite cookie.



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.31 from 43 votes (40 ratings without comment)

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15 Comments

  1. I have just discovered your postings. Thank you for sharing such a great assortment of cookie recipes‼️
    As a senior crafter I have not baked for many years and am looking forward to start making cookies for my “Cookie Monster husband”.
    I will also delve into your many other recipes supplied as I am able.

    Thank you and please keep up the wonderful work you are sharing.

    Look out crocheting. – here I come cookies, etc.‼️🍪🍪🍪‼️👏

  2. Every time I make these people love them!!
    I like making them smaller so they’re more bite sized. Regardless of size, I add half a tsp each of nutmeg and cloves to give it more spice! I don’t have a stand mixer so I just mix with my hands or a wooden spoon and it’s fine.10 minutes in the oven is plenty, they crisp up when they dry; it’s chewy and delicious. They freeze really well, though I wouldn’t recommend re-freezing.
    This has really been become a staple treat for me to make, and I don’t bake very often.