The combination of chewy oatmeal and butterscotch chips in these Oatmeal Scotchies is one of my favorites. These cookies are loaded with flavors of cinnamon, brown sugar, in a soft and chewy cookie, with nice crispy edges.
Butterscotch chips might be my favorite mix in for an oatmeal cookie – and personally I like them even more than adding raisins or chocolate chips.
The cookies are soft and chewy in the middle, with crispy edges. Loaded with oats, and butterscotch chips and all made without any time to chill the cookie dough!
Why are these the best Butterscotch Oatmeal Cookies?
- Chewy Texture: these oatmeal cookies have such a nice chewiness thanks to the old fashioned oats. The edges have a nice crispiness that you’ll love too.
- Quick and Easy: These cookies are easy to make, and ready to eat in less than 30 minutes without any chilling.
- Delicious Flavor Combination: You’ll love the brown sugar flavor in these cookies, with hints of cinnamon and the sweet morsels of butterscotch throughout.
- Perfect for all Occasions: They are great for any occasion, for holiday cookie exchanges, or anytime the craving strikes.
Ingredients Needed:
This is a quick overview of the ingredients you’ll need for this Butterscotch Oatmeal Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – make sure your butter is not melted, and is just softened for about 1 hour on the counter before preparing the cookies.
- dark brown sugar – these add a nice light molasses flavor, sweetness, and chewiness to the cookies
- granulated sugar – adds sweetness to the cookies
- eggs – these help bind everything together in the cookies
- vanilla extract – use real pure vanilla extract for the best flavor
- all purpose flour – is the main structure for the cookies
- baking soda – gives the cookies lift and helps them rise
- salt – adds and balances out the flavor
- ground cinnamon – pairs so nicely with the butterscotch chips
- old fashioned oats – adds a nice chewy texture to the cookies, you can substitute quick oats if needed
- butterscotch chips – adds a nice caramel-ly flavor to the cookies
How to make Oatmeal Butterscotch Cookies
- Cream together the butter and sugars. Add the butter, brown sugar and granulated sugar to a large bowl, or the bowl of an electric stand mixer, and mix until the mixture is fluffy, and starts to lighten in color, about 2 to 3 minutes.
- Add in the eggs, and vanilla extract and mix until just combined.
- Add in the dry ingredients. In another bowl whisk together the flour, baking soda, salt, and ground cinnamon, and slowly add them into the wet ingredients until just combined.
- Add in the oats and butterscotch chips. Add the oats and butterscotch chips into the mixture, and fold them evenly into the mixture with a rubber spatula.
- Scoop the cookie dough using a medium cookie scoop, and roll them into balls. Place them onto a baking sheet lined with parchment paper.
- Bake the cookies until they are lightly golden and the edges are set. The centers may look underdone. Let the cookies cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
Tips and Tricks
- Measure the flour carefully by spooning the flour into a measuring cup and leveling off the top with the back of a butter knife. You can also weigh the flour with a kitchen scale. Do not scoop directly into the container with the measuring cup or your flour will be too packed and you’ll have too much.
- Don’t Over mix the dough when adding the dry ingredients. Mix only until the ingredients are combined to avoid cookies that are tough.
- Keep your cookies uniform by using a cookie scoop, or a kitchen scale. This will ensure even baking too.
Storage Instructions
The cookies can be stored in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 3 months. They can be thawed at room temperature,
You can also freeze the cookie dough. Roll it into balls and place them onto a parchment lined baking sheet. Place the pan in a freezer for a couple hours until frozen. Then transfer them to a freezer safe container and freeze for up to 3 months.
The cookie balls can be baked from frozen by adding 1 to 2 minutes to the baking time.
Can I substitute other types of chips?
Absolutely. You can customize the recipe by using your favorite type of chips, chocolate, white chocolate, or peanut butter chips.
These Oatmeal Scotchies are such a delicious oatmeal cookie, with the perfect mix of chewy texture, and sweet flavor. They’ll quickly become one of your family’s new favorite cookies!
More Favorite Cookies
- Ritz Cracker Cookies
- Lemon Curd Thumbprint Cookies
- Peppermint Brownie Cookies
- Christmas M&M Cookies
- Pecan Snowball Cookies
- Cranberry Orange Oatmeal Cookies
- Coconut Shortbread Cookies
Oatmeal Scotchie Cookies
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 TBS vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3 cups old fashioned oats
- 2 cups butterscotch chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or nonstick liners.
- Add the butter, brown sugar, and granulated sugar to a large bowl, or the bowl of a stand mixer, and mix until it is fluffy, and lightens in color, about 2 to 3 minutes.
- Add in the eggs, and vanilla extract and mix them together until just combined.
- Add the flour, baking soda, cinnamon, and salt to a medium bowl, and whisk them together.
- Slowly add the dry ingredients to the wet ingredients, and and stir them together until just combined.
- Add the oats and butterscotch chips and slowly fold them into the mixture with a rubber spatula.
- Scoop the dough into 2 TBS sized portions and roll into balls. Place them 2 to 3 inches apart on the prepared baking pan.
- Bake the cookies for 9 to 12 minutes, or until the edges are golden and the centers look almost set.
- Remove the pan from the oven and let the cookies cool for 5 minutes on the cookie sheet. Then transfer them to cool completely on a wire cooling rack.
These are one of my top 5 favorite cookies. Love their chewy texture!
Do you know if I could substitute the AP flour with gluten free flour or similar?
You should be fine subbing a 1:1 flour
how do I stop them from spreading so thin then fall apart
Sorry your cookies spread more than you wanted, I’ve used this base cookie recipe for these butterscotch cookies, cranberry cookies, chocolate chip, etc and made it over a dozen times without them spreading. If you’re having issues it’s likely that you mis-measured something or your butter was too soft. I would try chilling the cookie dough in the fridge for at least an hour and see if that helps them keep their shape better. If your dough is extra sticky I’m guessing something was measured wrong, and I’d try adding in a little more flour, then chilling the dough. Let me know if you have any other questions!
I double check my measurements all the time, which I did with this recipe. My cookies spread so much. Idk what I did wrong. I thought 1/2 Tablespoon (TBS) was too much, but I added that much as it said in the recipe.
So, as you suggested to another, I’ll chill the dough in the fridge and see if it helps. Thanks
Sorry you had them spread too much, 1/2 TBS (or 1.5 tsp of vanilla) isn’t a lot (only 1/2 tsp more than the original recipe from the Quaker oats box) and definitely not too extra liquid to cause a huge spread. Everything else is the same as their original recipe (except 2 cups butterscotch instead of 1 cup raisins). Did you use extra large eggs? Or do you live in a high altitude?