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stack of oatmeal scotchie cookies
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4.32 from 44 votes

Oatmeal Scotchies Recipe

These Oatmeal Scotchies are a simple and easy oatmeal cookie full of butterscotch chips!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Dorothy Kern
Cost: $5


  • 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


  • 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.



  • 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.


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

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