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A close up of an oatmeal scotchie

Oatmeal Scotchies

Incredible soft and chewy Oatmeal Scotchies. Don't forget to check out my step by step photos and tips above!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 14 cookies
Calories 430kcal


  • 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)


  • 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.


  • 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.


Calories: 430kcal | Carbohydrates: 65g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 523mg | Potassium: 129mg | Fiber: 2g | Sugar: 41g | Vitamin A: 461IU | Calcium: 53mg | Iron: 2mg