These Oatmeal Scotchies are up there with my Oatmeal Raisin Cookies and my easy oatmeal chocolate chip cookie recipe they are that good! The butterscotch and cinnamon flavor combo is just so delicious and the soft, chewy, and buttery texture is too hard to resist. When you think of your favorite cookie your first thought might be Double Chocolate Chip Cookies or Nutella Cookies but trust me these Oatmeal Scotchies are sure to be a new contender! Not only are they super delicious they are incredibly easy to make and so easy to prepare in advance, store after baking, and even gift to your friends and family.
What you’ll need to make this recipe
Butter – use unsalted butter and make sure it is at room temperature before starting this recipe. If it’s too warm or too cold it will affect the end result of these Oatmeal Scotchies.
Sugar – I use both granulated and brown sugar, white sugar helps with structure as well as sweetness and the brown sugar gives the Scotchies a wonderful caramelized flavor.
Baking soda – This is an essential ingredient to help the cookies rise and hold their shape.
Old-fashioned oats – You can’t have oatmeal cookies without the oatmeal, right? Old fashioned oats give such a delicious flavor and chewy texture to the Scotchies.
Butterscotch flavored morsels – there are a ton of butterscotch chips in this recipe (2 cups to be exact) which means you get delicious butterscotch in every bite!
How to make Oatmeal Scotchies
1. In a bowl whisk together the flour, baking soda, salt, and cinnamon, set aside.
2. Beat the butter and sugar together until light and fluffy.
3. Add the vanilla and eggs one at a time and beat into the batter.
4. Add the flour until well combined.
5. Add the oats and butterscotch chips and mix until combined.
6. Measure out spoonfuls of cookie dough onto a lined baking sheet and bake.
Pro tips for making this recipe
- After preparing the oatmeal scotchies I like to freeze them for 10 minutes before baking so they hold their shape and don’t spread too much.
- Make sure to use old-fashioned oats and no other type of oatmeal or you will not get the same results.
- Although we are making a sweet cookie, salt is important for adding flavor so don’t skip it.
- Make sure to measure your flour correctly for accurate results. If you don’t have a kitchen scale fluff the flour and sprinkle it into your measuring cup before leveling.
- You can refrigerate the cookie dough in a bowl for 2-3 days but make sure to let it sit a room temperature for around 20 minutes so it’s easier to measure out into cookies.
- I recommend using unsalted butter because we add salt to this recipe. If you only have salted butter don’t worry just reduce the amount of extra salt you add.
- If you’re not a fan of butterscotch you can swap them for chocolate chips.
- Let the cookies rest for 5-10 minutes before moving to a cooling rack to cool completely.
Frequently Asked Questions
Why are my Oatmeal Scotchies flat?
The cookies have a higher chance of spreading too much if you don’t chill the dough right before baking. I like to put them in the freezer for 10 minutes before I bake them.
Can I prepare these in advance?
Absolutely, you can prepare the cookies and place them in the fridge until you are ready to bake them. Baked cookies will keep well in a sealed container for 4-5 days.
Can they be frozen?
Yes, you can freeze baked cookies making sure to separate them with a piece of parchment paper so they don’t stick to each other. Thaw them completely before serving.
If you love this recipe try these out!
If you’ve tried these Oatmeal Scotchies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Oatmeal Scotchies
Video
Ingredients
- 1 1/4 cups AP flour (150g)
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup butter softened (226g)
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar (100g)
- 2 eggs large
- 1 teaspoon vanilla (5ml)
- 3 cups Old-Fashioned Quaker oats (270g)
- 11 ounce package Butterscotch Flavored Morsels (about 2 cups/300g)
Instructions
- Preheat oven to 375F
- In a medium bowl whisk together the flour, baking soda, salt, and cinnamon then set aside.
- Combine butter and sugars in mixer and beat until light and fluffy.
- Scrape the bowl down and add the vanilla and eggs one at a time.
- Add flour mixture and mix on low until almost combined then add the oats and butterscotch morsels and mix on low until just combined.
- Use a spatula to fold in any unmixed bits then portion out two-tablespoon sized pieces and place on parchment lined baking sheets allowing about 3 inches in between.
- You can bake straight away but I prefer to freeze the rolled cookies for 10 minutes before baking at 375F for 10 minutes.
Notes
- After preparing the cooking I like to freeze them for 10 minutes before baking so they hold their shape and don't spread too much.
- Make sure to use old-fashioned oats and no other type of oatmeal or you will not get the same results.
- Although we are making a sweet cookie, salt is important for adding flavor so don't skip it.
- Make sure to measure your flour correctly for accurate results. If you don’t have a kitchen scale fluff the flour and sprinkle it into your measuring cup before leveling.
- You can refrigerate the cookie dough in a bowl for 2-3 days but make sure to let it sit a room temperature for around 20 minutes so it's easier to measure out into cookies.
- I recommend using unsalted butter because we add salt to this recipe. If you only have salted butter don't worry just reduce the amount of extra salt you add.
- If you're not a fan of butterscotch you can swap them for chocolate chips.
- Let the cookies rest for 5-10 minutes before moving to a cooling rack to cool completely.
I’ll start with saying – taste and flavor – 125% … but, no matter what I tried, they spread out and were flatter than a pancake. I put the balls in the freezer for 10 minutes. I put the balls in the freezer for 15 minutes. I put the balls in the refrigerator for 30 minutes. I followed the recipe to a T – Using my scale to measure everything. And yes, I DID have THREE pans of cookies, MANY more than the the recipe said of 14. If you have any help-hints – please pass them along.
GRACIAS!!!
GRACIAS.