Oatmeal Butterscotch Cookies (Scotchies)

5 from 1 vote

Oatmeal Butterscotch Cookies (Scotchies)

These Oatmeal Butterscotch Cookies (aka: Scotchies) are a flavorful nostalgic cookie recipe that's easy to make - no chillin required. They have chew centers with crispy edges & butterscotch in every bite!

Prep Time5

Cook Time10

Cooling10

Total Time25

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $6

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

US Customary - Metric

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

Ingredient Notes/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.
- Or you can add ¾ cup butterscotch chips and ½ cup chocolate chips

Store

Store leftover cookies in an airtight container or ziplock back for up to 5 days.

Freeze

You can freeze these cookies 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.

Nutrition