Oatmeal scotchies are one of my all time favorite cookies. There is something absolutely fantastic about the flavor and texture combo in oatmeal scotchies. It doesn’t hurt that they are as easy to make as chocolate chip cookies. These are my favorite butterscotch cookies to make when I bake my Christmas cookies.
Oatmeal Scotchies Recipe
I can’t believe we are a week away from Christmas. It’s time to kick the Christmas Cookie baking into high gear!
These oatmeal butterscotch cookies are a nice change to all the chocolate that ends up on cookie and goody trays. That said, if you’d like my chocolate version of these, head over to my Oatmeal Chocolate Chip Cookies recipe.
Don’t get me wrong, I’m all about all that chocolate. That said, I like to have a few different flavors to enjoy, and butterscotch is like this delicious flavor that I forget about most of the time.
Well, not all of the time, I do use it in my butterscotch banana muffin recipe. If you love butterscotch, MAKE THESE MUFFINS. Yes, I’m yelling. They are SO good. It’s like eating cookies for breakfast, but they are made with whole grains, bananas, Greek yogurt, so they are breakfast approved in my book.
How To Make Oatmeal Scotchies
Making these butterscotch cookies is really no different than making chocolate chip cookies.
Truth be told you can divide your dough in half before you add the chips, and make half a batch of butterscotch and half a batch of chocolate chip with them.
Sometimes it’s easier for me to just double a batch of cookie dough and do that, only making one mess, versus making two totally separate batches of almost the exact same cookie recipe.
Here’s the Oatmeal Scotchies Recipe!
- 1 cup butter softened
- 1 cup packed brown sugar dark or light, though this is a great one for dark
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1/2 tsp cinnamon if you like a lot of cinnamon, you can go to 1 tsp
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups quick cook oats
- 1 and 1/2 cup butterscotch chips
- Note - if you have time to chill your dough after making, prior to baking, for at least an hour, that's great. If not your cookies will still be great, but chilling the dough up to 24 hours before baking is always a great option, just store tightly covered in the fridge after it's all mixed, up!
- Preheat oven to 325 degrees F.
- In a large bowl, cream together butter and sugars until light and fluffy, at least 2-3 minutes, using a stand mixer or electric mixer.
- Beat in eggs and vanilla. Mix until well combined.
- In a separate bowl, combine flour, baking soda, salt, cinnamon and oats. Stir until well mixed.
- Combine the dry mixture, with the wet mixture, and stir until just combined. Fold in butterscotch chips.
- Line baking sheets with parchment paper or a silicone baking mat. Using a large cookie scoop, drop scoopfuls of dough onto baking sheet, at least 2" apart.
- Bake for approximately 10 minutes, remove from oven and allow cookies to cool on sheets for at least five minutes or longer. Transfer to a wire rack to allow to cool completely. Store in an airtight container. Enjoy!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Check out all of the cookie recipes on this site!
Love these cookies!
Make sure to also grab my Chewy Oatmeal Cookies recipe.
If you love oats and fruit, check out my White Chocolate Raspberry Cookies as well!
I hope you enjoy these cookies. I have so many great cookie recipes for your holiday baking! You can check them all out in this post.
Now I just need to hurry up and bake more cookies before the holidays are over and my kids are graduating from high school. Time, SLOW DOWN!
Originally posted in 2014 – including this… “Time to make oatmeal scotchies and other Christmas cookies. This month has flown by. Heck, this year has flown by. That’s kind of stressing me out, as it’s my oldest daughter’s final year in elementary school, and I just want to freeze time. I’ll be driving and think to myself, “six years and she’ll be getting ready to head off to college!”. I know, that’s six years away, but it was totally January 15 minutes ago, so I think it’s justified panic. Wait, were we talking about cookie recipes?”
Fast forward to 2019 – that sixth grader is a junior in high school! Time really does fly!
These cookies are amazing!!! I used Guittard Butterscotch Baking Chips, these chips are so smooth and creamy!!! I highly recommend!! I also sprinkled some of the cookies with Flakey sea salt after I took them out of the oven. Both ways, they are a huge hit with my family! I’m going to double the batch and make some with milk chocolate chips next time. (tomorrow!) Thank you for sharing this recipe!!
My husband said these are some of the best cookies I’ve made! I had to cook mine for 13 min, but I think my oven runs cool. They are a little sweet for me, but great chewy texture. I may try to cut the sugar back next time, but don’t want to sacrifice texture. Any idea if it could work with less?
I’ve made these so many times now. They are my favorite cookie and my coworkers go crazy when I bring them in! Thanks for the recipe!!