Oatmeal Scotchies

If you’ve never heard of oatmeal scotchies before, do I have a treat for you!

Oatmeal scotchies are butterscotch oatmeal cookies that are soft and chewy and loaded with butterscotch chips!!

While you could just call them oatmeal butterscotch cookies, oatmeal scotchies sounds so much more endearing.

I’m convinced it’s the most underrated cookie flavor, and I’m here to give it the love and attention this cookie deserves. This recipe is adapted from Hershey’s Oatmeal Butterscotch Cookie Recipe.

Making These Oatmeal Butterscotch Cookies

This recipe is pretty straight forward, but does require an electric mixer of some sort to cream together the butter and brown sugar. I’ve made these with both my hand mixer and my stand mixer, and they’ve turned out great both ways.

Another important step is chilling the dough for 30 minutes. If you don’t, your cookies will overspread!

This can cause your cookies to lose that wonderfully chewy texture, and lead to crispy cookies almost like my oatmeal lace cookies. While those are delicious in their own right, that is not the texture we’re going for with these cookies.

image of butterscotch cookie dough ball rolled and ready to be chilled before baking

Substitutions and Swaps

While I love this recipe for oatmeal scotchies just the way it is, I know some of you might not have all of these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

  • All Purpose Flour – I haven’t tested this recipe out with gluten free flour, but it should work as long as you use a good blend like King Arthur’s GF flour. Just be sure to mix the dough a bit longer, to help give it structure.
  • Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place. Or if you feel really fancy you can use browned butter!
  • Brown Sugar – This recipe uses brown sugar. You can use light or dark brown sugar (I prefer light in this recipe), but I don’t recommend using granulated sugar. It causes the cookies to spread more and changes the overall flavor of the cookie.
  • 1 Large Egg – This cookie recipe uses 1 large egg! You can use a flaxseed egg in its place to make eggless or vegan variations of this oatmeal scotchies recipe. If you don’t have any eggs, you also can replace it with 1/4 cup of vegetable or canola oil. This will cause the cookies to spread more, but they should still taste great.
  • Rolled Oats – If you don’t have rolled oats on hands, you can also use quick oats in their place.
image of butterscotch cookies stacked on a plate and ready to be eaten

Tips for Making the Best Oatmeal Butterscotch Cookies:

  • Turn your oven on once you put you cookie dough in the fridge to chill, so the oven will be preheated once your cookies are ready to be baked.
  • Be sure to properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better! So be sure you set out any cold ingredients ahead of time.
  • Use a cookie scoop (mine fits 3 Tbsp per scoop) to make sure your cookies are uniformly sized.
  • Be sure to space your cookies about 3 inches apart before baking them! They spread a bit as they bake.
  • Press extra butterscotch chips on top the cookies once they’re baked. You can also garnish them with sea salt to make them look just as incredible as they taste.
image of oatmeal scotchies on a plate with one cookie bitten into to show how soft and chewy the cookies are

Making These Oatmeal Scotchies in Advance and Storing Them:

  • Make your cookies in advance! If stored in an airtight container, they can last for up to 5 days at room temperature or up to a week in the fridge.
  • The cookie dough balls can also be made in advance and frozen for up to a month. When you’re ready to bake them, there’s no need to thaw the dough. Preheat oven to 350°F and place frozen cookies on parchment paper-lined baking sheet about 3 inches apart.
  • Baked cookies can be frozen! These cookies last for up to a month if frozen in a ziploc bag or airtight container. Move them to the fridge the day before you plan to eat, then let them sit out at room temperature for a few hours before eating.

Let Me Know What You Think!

If you try this recipe for oatmeal scotchies, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment.

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Yield: 12

Oatmeal Scotchies

image of oatmeal scotchies baked on cooling on a metal pan

Oatmeal Scotchies have to be the most underrated cookie flavor out there! The combination of butterscotch chips with chewy oats creates a unique and irresistible cookie that is a total crowd pleaser.

Prep Time 15 minutes
Cook Time 13 minutes
Additional Time 30 minutes
Total Time 58 minutes

Ingredients

Oatmeal Scotchies

  • 3/4 cup all-purpose flour (98 grams)
  • 1/2 tsp baking soda (3 grams)
  • 1/4 tsp salt (1 gram)
  • 1/2 tsp ground cinnamon, optional (1 gram)
  • 1/8 tsp ground nutmeg, optional (>1 gram)
  • 1/2 cup (1 stick) unsalted butter, room temperature (113 grams)
  • 3/4 cup packed light or dark brown sugar (150 grams)
  • 1 large egg, room temperature (56 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1 1/2 cups rolled oats (135 grams)
  • 1 cup butterscotch chips (150 grams)

Instructions

Oatmeal Scotchies

  1. Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium sized bowl, whisk together 3/4 cup all-purpose flour, 1/2 tsp baking soda, 1/4 tsp of salt, 1/2 tsp ground cinnamon, and a pinch of ground nutmeg. Set aside.
  3. In the bowl of a stand mixer or a large bowl, cream together 1/2 cup (1 stick) of unsalted butter and 3/4 cup brown sugar. Mix on a medium high speed for 1-2 minutes until the mixture becomes lighter in color.
  4. Add in 1 large egg and 1 tsp of vanilla extract and mix on a medium high speed until the mixture is smooth.
  5. Pour in the dry ingredients, and mix on a low speed just until incorporated.
  6. Stir in 1 1/2 cups of rolled oats and 1 cup of butterscotch cookies with a rubber spatula. The dough should be quite thick and sticky at this point!
  7. Scoop or roll out 12 equal sized cookie dough balls, and place them on one of the prepared sheets. You can wet your hands lightly with water to make it easier to roll out the cookie dough if you do this by hand. Be prepared, your hands will get sticky and covered in dough otherwise!!
  8. Place the cookie sheet in the fridge for 30 minutes.
  9. As the cookies chill, preheat your oven to 350 F.
  10. Rearrange the cookie dough balls between the two prepared baking sheets, spacing them 3 inches from one another.
  11. Bake for 13-15 minutes. The centers of the cookies will look a bit soft and underdone, but they will firm up as the cookies cool.
  12. Let the cookies cool on the pan for 10 minutes, then place them to a wire rack to finish cooling.

Notes

Making These Oatmeal Scotchies In Advance and Storing Them:

  • Make your cookies in advance! If stored in an airtight container, they can last for up to 5 days at room temperature or up to a week in the fridge.
  • The cookie dough balls can also be made in advance and frozen for up to a month. When you're ready to bake them, there’s no need to thaw the dough. Preheat oven to 350°F and place frozen cookies on parchment paper-lined baking sheet about 3 inches apart.
  • Baked cookies can be frozen! These cookies last for up to a month if frozen in a ziploc bag or airtight container. Move them to the fridge the day before you plan to eat, then let them sit out at room temperature for a few hours before eating.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 212Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 128mgCarbohydrates 37gFiber 1gSugar 24gProtein 3g

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