Oatmeal Butterscotch Cookies (Scotchies)
Posted Dec 08, 2024
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These Oatmeal Butterscotch Cookies (aka: oatmeal scotchies) are a flavorful nostalgic cookie recipe that’s easy to make – no chilling required.
There is something completely nostalgic about the flavor of butterscotch – and these oatmeal butterscotch cookies are the best way to enjoy it (along with scotcheroos of course)!
I took our famous oatmeal cookies and added butterscotch chips it to make this oatmeal scotchies recipe! With the perfect taste and texture, they’re sure to be come a family favorite.
Oatmeal Butterscotch Cookies: Ingredients & Substitutions
- All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
- Salted Butter. Unsalted butter is a good substitute.
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but they will have a lighter texture.
- Vanilla extract. You can add ½ teaspoon butterscotch extract for a deeper butterscotch flavor. But don’t decrease the amount of vanilla if you do.
- Butterscotch Chips. as the namesake of this recipe, I don’t recommend omitting or substituting the butterscotch chips. It’s nearly impossible to find them without food dyes or artificial flavors, but if that’s important to you, I did find these Lilly’s Butterscotch Chips and really like them.
How to Make Oatmeal Scotchies
Let’s walk through this oatmeal scotchies recipe together, and be sure to watch the video for additional guidance!
Begin by combining the flour, baking soda, baking powder, salt and cinnamon in a small bowl, then set it aside.
Then, either in a standing mixer fitted with the paddle attachement, or in a large bowl with a handheld mixer, beat the softened butter, granulated sugar and brown sugar until combined.
Next, add the egg and vanilla and beat on medium speed for 1 minute.
Then, add the dry ingredient mixture and beat on low speed until just combined.
Lastly, add the oatmeal and butterscotch chips and beat on low speed until evenly distributed throughout the dough.
Next, use a cookie scoop to measure out the dough and roll it into balls. Place them evenly spaced on the prepared baking sheet.
Bake in the preheated oven for 9 to 10 minutes, or until they are barely set on the edges and top. They may still look a little “shimmery” and that is ok!
Let the oatmeal butterscotch cookies cool on the baking sheet for 5 to 10 minutes.
After 5 or 10 minutes, transfer the scotchies from the baking sheet to a wire rack to cool completely.
Serve
These are best served slightly warm or at room temperature. I like to serve them alongside many of our other favorite cookie recipes, especially during the holidays or at a party!
Store
Store leftover cookies in an airtight container or bag for up to 5 days.
Freeze
You can freeze these oatmeal scotchies in two ways:
- Freeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container and freeze for up to 2 months.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
- Freeze baked cookies. To freeze baked oatmeal butterscotch cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the cookies sit at room temperature until thawed.
Oatmeal Butterscotch Cookies Recipe FAQS
It’s possible you are not using enough flour in this recipe if they are turning out flat. Also, check the freshness of your leavening agents (baking soda & baking powder).
Yes, double the ingredients to make 32 cookies.
Yes, they are the same just different brands call them different things!
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Oatmeal Butterscotch Cookies (Scotchies)
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups old-fashioned oatmeal
- 1 cup butterscotch chips
Instructions
- Preheat oven to 375 degrees F.
- Line two large baking sheets with parchment paper. Set aside.
- In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined.
- Next, add the egg and vanilla and beat on medium speed for 1 minute.
- Add dry ingredient mixture and beat on low speed until just combined.
- Add oatmeal and butterscotch chips and beat on low speed until combined.
- Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.
- Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
- Gently and very slightly press down tops of cookies until they are flat.
- Bake in preheated oven for 9-10 minutes until the top is just set.
- Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Video
Notes
- All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
- Salted Butter. Unsalted butter is a good substitute.
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but they will have a lighter texture.
- Vanilla extract. You can add ½ teaspoon butterscotch extract for a deeper butterscotch flavor. But don’t decrease the amount of vanilla if you do.
- Butterscotch Chips. as the namesake of this recipe, I don’t recommend omitting or substituting the butterscotch chips. It’s nearly impossible to find them without food dyes or artificial flavors, but if that’s important to you, I did find these Lilly’s Butterscotch Chips and really like them.
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- Or you can add ¾ cup butterscotch chips and ½ cup chocolate chips
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
- To thaw: let the cookies sit at room temperature until thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
