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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!
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.
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.
Oatmeal Scotchies are the perfect go-to cookie recipe. Simple oatmeal cookies get an infusion of flavor by adding butterscotch chips!
The perfect Oatmeal Scotchie cookie recipe:
- 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.
Even if you don’t think you like butterscotch, give these a try. You’ll like them, I promise!
- 1 cup unsalted butter — softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups quick-cook oats
- 2 cups butterscotch chips
- 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 10-12 minutes. Cool five minutes and then remove from pan to cool completely.
Nutrition InformationAmount per serving (1 cookie) — Calories: 193, Fat: 8g, Saturated Fat: 5g, Cholesterol: 35mg, Sodium: 170mg, Potassium: 33mg, Carbohydrates: 26g, Sugar: 15g, Protein: 2g, Vitamin A: 7.9%, Calcium: 3%, Iron: 12%
If you love oatmeal cookies, be sure to try:
Oatmeal Cookie Pie – this gooey cookie is perfect with ice cream.
Oatmeal Blondies have everything but the kitchen sink!
This Berry Crisp has an oatmeal cookie crumble!