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These chewy Oatmeal Scotchies are packed with rolled oats and loaded with butterscotch chips. A fabulous cookie that is going to become a new family favorite!
This cookie recipe is a classic oatmeal cookie vamped up with butterscotch. It's a simple drop cookie recipe and it creates the best chewy and delicious cookies. They're going to be a new winner once you try them!
Oatmeal Scotchies Ingredients
- Salted Butter
- Brown Sugar
- Pure Vanilla Extract
- Baking Soda
- Unbleached All Purpose Flour
- Old Fashioned Rolled Oats
- Butterscotch Chips
- Salted Butter: I like to use salted butter in my baked goods. You can sub unsalted butter and add an extra ¼ teaspoon of salt to the dough.
- Unbleached All Purpose Flour: You can sub whole wheat flour, white whole wheat flour or use a blend of half and half. Wheat flour will give a little nutty flavor to the cookies.
- Old Fashioned Rolled Oats: If you like you can use quick cooking oats. The cookies will turn out a bit more crisp rather than chewy, but will still be really good!
- Butterscotch Chips: Want a little extra flavor? Use a blend of half chocolate chips and half butterscotch chips. Peanut butter chips are also a delicious substitute.
How to Make Oatmeal Butterscotch Cookies
- In a stand mixer, or with hand beaters, cream together the butter and sugars until fluffy.
- Add the vanilla extract and eggs one at a time beating well after each addition.
- Next, add the baking soda, salt and all purpose flour. Mix just until the flour is combined.
- Mix the rolled oats in just until incorporated.
- Fold in the butterscotch chips.
- Using a medium cookie scoop or heaping tablespoon, drop cookie dough 2 inches apart on parchment lined cookie sheets.
- Bake cookies in a preheated 350°F oven for 12-15 minutes until edges are golden brown and the center no longer looks wet.
- Cool cookies on pan for 2 minutes then remove to cool completely.
How to Store Oatmeal Scotchies
Storing: Store the cooled cookies in an air tight container or zip top bag. Cookies will stay fresh for a week on the counter if they last that long. If the cookies start to get a little dry add a piece of bread into the container. It will add moisture to the cookies making them chewy again.
Freezing: Once the cookies are cooled, add them to a freezer safe air tight container or zip top bag between layers of wax paper. Label, date and freeze. Cookies will last up to 4 months in the freezer. Simply thaw them for a few hours at room temperature before enjoying.
How to Freeze Cookie Dough
Freezing Cookie Dough: To freeze the oatmeal butterscotch cookie dough: place cookie dough scoops on a parchment lined sheet pan. Then freeze the dough. Once frozen, place the frozen dough balls in a freezer safe air tight container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place dough scoops on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 350°F for 12-15 minutes or until edges are golden brown and the centers no longer look wet or glossy. Cook time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 2 minutes and then remove to wire rack or counter to cool completely.
FAQs About Oatmeal Scotchies
First, make sure the butter is softened but not melted. Butter that is too warm will spread too much when baked. Using rolled oats will also help keep the cookies from spreading. Chilling the cookie dough for 30 minutes before baking can also help prevent the cookies form spreading too much.
Most common cause of flat cookies is the baking soda was forgotten or it has expired and isn't doing it's job anymore. Another cause of flat cookies is using butter that is too warm or melted which will cause the cookies to spread more while baking.
This recipe for oatmeal scotchies has 130 calories per cookie.
More Delicious Drop Cookie Recipes:
- Cowboy Cookies
- Chocolate Chip Butterscotch Peanut Butter Cookies
- Jumbo Chocolate Chip & Walnut Cookies
- Monster Cookies
- Banana Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- White Chocolate Chip Pumpkin Cookies
- Chocolate Drop Candy Cookies
- Peanut Butter Chip Chocolate Cookies
- Chocolate Chunk Coconut Cookies
- Oatmeal Raisin Cookies
- Lemon White Chocolate Chip Cookies
- Triple Chocolate Chip Cookies
- 1 cup salted butter, softened
- 1½ cups light brown sugar
- ½ cup sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups unbleached all purpose flour
- 3 cups old fashioned rolled oats
- 11 oz butterscotch chips, about 2 cups
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a stand mixer or with hand beaters, cream together butter, brown sugar and sugar until fluffy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Add the baking soda, salt, all purpose flour and mix just until combined.
- Add the rolled oats and mix just until incorporated.
- Fold in the butterscotch chips.
- Using a medium scoop or heaping round tablespoons, drop scoops 2 inches apart on cookie sheets.
- Bake cookies for 12-15 minutes until edges are golden brown and center is no longer wet or glossy looking.
- Let cookies cool on pan 2 minutes and remove to cool completely.
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