Oatmeal Scotchies Recipe

If old-fashioned Oatmeal Scotchies were a staple in your childhood, you have to try these! My rigorously tested recipe bakes perfectly soft, chewy, and thick cookies every time.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

Servings cookies

Calories 141kcal

Author John Kanell

Equipment

Mixing Bowls
Electric hand or stand mixer
Baking Sheets
Parchment paper
Cookie scoop

Ingredients

1½ cups all-purpose flour (180g)
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup unsalted butter room temperature (226g)
1 cup packed dark brown sugar (220g)
½ cup granulated sugar (100g)
2 large eggs room temperature
1 teaspoon vanilla extract
2½ cups old fashioned oats (270g)
1 (11-ounce) package butterscotch flavored morsels (310g)

Instructions

Line a tray that can fit in your fridge with parchment paper, and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars and beat on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating until well combined. Beat in the vanilla.
Add the flour mixture to the butter mixture and mix on low speed until almost combined. Add the oats and butterscotch morsels and mix until no dry bits of flour remain.
Using a 2 tablespoon scoop, scoop the dough onto the lined tray. (The dough balls can be close together.) Cover and refrigerate for at least 1 hour or up to 72 hours. Or, freeze them for at least 30 minutes.
When ready to bake, preheat the oven to 375°F. Line two large baking sheets with parchment paper. Arrange the chilled dough balls on the baking sheets about 2 inches apart.
Bake one sheet at a time for 10 to 12 minutes each, or until the edges of the cookies are golden brown and the centers are still slightly doughy. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Continue baking the remaining dough balls. Cooled cookies can be stored in an airtight container for up to a week.

Video

Notes

The gram weight of the oatmeal is slightly more than the package label says. Occasionally, an ingredient measured at home doesn’t quite match the package’s given serving size by volume and weight. In the case of Quaker Oats, 1 cup of dry oats is listed as 80g on the label. I tested this several times, and when measuring the amount given on the label, it doesn’t fill a dry measuring cup. Instead, 1 cup of properly measured dry rolled oats equals 112g. A few readers have asked about this. I always recommend using the gram amount given in the recipe since that is what has been tested. I hope this helps clear up any confusion!
You can refrigerate the cookie dough before scooping it if you’d like (for 2-3 days). Make sure to let it sit at room temperature for an hour so it’s easier to scoop into cookies.

Nutrition