Oatmeal Scotchie Cookies

A close up of a pile of oatmeal butterscotch cookies.

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.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Butterscotch, Cookies, oatmeal cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 212kcal

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

US Customary - Metric

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.

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