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A close up of an oatmeal scotchie
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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

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.

Nutrition

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