Oatmeal Butterscotch Cookies (a.k.a. "Scotchies")

Oatmeal butterscotch cookies, also known as "oatmeal scotchies," are the type of cookie that you can make year round, destined to become a new favorite of anyone who is lucky enough to try them. This simple recipe creates buttery, chewy cookies showcasing the rich flavor of butterscotch mixed with cinnamon spiced oats. They go equally well with an ice cold glass of milk as they do with a hot cup of coffee (or cocoa.)

Stack of four oatmeal butterscotch cookies.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

A Cookie Jar Superstar

There's a saying that goes "You can't be all things to all people."  With respect to this oatmeal butterscotch cookie recipe, I've learned that this saying does not apply.  Each time I serve these easy to make, amazing cookies, I am met with requests for the recipe, requests for seconds....and requests for personal trainer recommendations (from those who couldn't stop eating them.)

The soft, chewy texture and toasty, lightly spiced butterscotch flavor of these cookies have made them a family favorite and a perfect treat for after dinner, after school....or after you wake up (like I've said before, I never judge.)

Stack of four oatmeal butterscotch cookies.

Top Tips for Making Outstanding Oatmeal Butterscotch Cookies

  1. Mix well: This tip applies to most of my baked treats, but it's worth repeating. Make sure your butter is at room temperature before mixing, as this will help it thoroughly cream together with the sugar.  Beat until light and fluffy, as this incorporates air and creates a tender cookie.
  2. Chill your dough: Don't skip this important step. Warmer dough is more likely to spread, especially if it contains a good amount of butter, like these. Either chill the dough in the mixing bowl or portion it onto a large baking sheet, then chill.
  3. Watch your baking time: This recipe creates softer cookies with chewy centers as opposed to crisp cookies with that "snap" that they're always referring to on The Great British Baking Show. Bake cookies just until the edges turn golden brown.

Ingredients and Special Equipment

Please check the recipe card at the bottom of this post for specific quantities.

Ingredients.

Oatmeal Butterscotch Cookie Ingredients

  • All purpose flour: Substitute an equal amount of your favorite gluten-free flour blend for gluten-free butterscotch oatmeal cookies (just make sure the oats are GF too!)
  • Baking soda
  • Cinnamon: Pairs well with the delicious flavor of butterscotch.
  • Salt: I included a generous ½ teaspoon of salt, as the flavor contrasts with the sweet cookie.
  • Unsalted butter: Choose a vegan butter for a non-dairy cookie with a similar buttery flavor.
  • Granulated sugar / white sugar
  • Light brown sugar: You can also use dark brown sugar. The addition of brown sugar hels to create a chewier cookie.
  • Large eggs
  • Pure vanilla extract
  • Oats: Use old fashioned oats as opposed to quick oats or instant oats, as they create the hearty texture I associate with a good oatmeal cookie.
  • Butterscotch chips: I felt that an entire 11-ounce bag of butterscotch morsels was the right amount in this recipe to ensure that every bite is filled with butterscotch flavor. If you have bulk butterscotch chips, use a kitchen scale to weight them. Alternatively, 11-ounces fills about 1-¾ cups using a large glass measuring cup.
Recommended equipment.

Recommended Special Equipment

  • Cookie scoop: I used a "#30" cookie scoop to portion the dough, which is slightly more than 2 tablespoon portions. You can also eyeball that amount if you don't have a scoop.
  • Round metal cutter: As I demonstrate below, a round metal cutter is helpful if you want to create perfectly round cookies after removing them from the oven.
  • Stand mixer fitted with a paddle attachment: Or a hand mixer and a large separate bowl.

Step by Step Photos and Instructions

  1. Line two baking sheets each with a piece parchment paper.
  2. In a medium bowl, whisk flour, baking soda, cinnamon, and salt.
  3. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the butter with both sugars at medium-high speed until light, 4 minutes.

4. Add the eggs and the vanilla. Continue to beat at medium speed for two minutes, stopping to scrape the side of the bowl as necessary so that the mixture is evenly blended.

5. With the mixer on low speed, gradually add the dry ingredients, mixing until blended. Mix in the oats and then the butterscotch chips.

6. Use a 2 tablespoon or #30 cookie scoop if you have one, or simply drop the dough in 2 tablespoon (30 mL) portions onto the prepared baking sheets, spacing apart. Chill the sheets for at least 30 minutes. Alternatively, you can place the whole mixing bowl in the refrigerator to chill the dough and then portion it out, but I prefer to pre-portion it onto the sheets.

7. Bake the cookies for 11-14 minutes, until set in the centers and golden brown around the edges. Cool the baked cookies for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely.

How to Get Perfectly Round Oatmeal Butterscotch Cookies

If you want symmetrically perfect cookies, use a round metal cutter (slightly larger than the size of the cookies) to shape the cookies right after you pull the baking sheets from the oven. Place the cutter over the cookie so that the cookie is on the inside, and carefully circle it around the cookie, moving the cookie with it, which will shape it into a perfect circle. This must be done while the cookies are still soft and very warm. See the short video, below, for a demonstration. This is 100% optional, though, as the cookies will be delicious in any shape!

Variations on Oatmeal Butterscotch Cookies

Different ways to change up your oatmeal scotchie recipe, the next time you make them!

  1. Size variations: Use a large cookie scoop or even an ice cream scoop to make "monster" sized cookies. Be sure to space the dough a few inches apart and bake 4-5 minutes longer.
  2. Mix-in variations: Add to your base recipe to create new flavor combinations. Substitute half the butterscotch chips with chocolate chips to make oatmeal butterscotch chocolate chip cookies. Or replace the butterscotch chips altogether to make oatmeal chocolate chip cookies or even traditional oatmeal raisin cookies.
  3. Add nuts or coconut: Mix in a cup of chopped pecans, hazelnuts, walnuts, or almonds. You could also add 1 cup of shredded unsweetened or sweetened coconut to the batter to add another layer of flavor and chewy texture.

Make ahead and Storage Instructions

  • Make ahead: Your new favorite cookies will keep at room temperature, tightly covered, for up to 4 days, but I can guarantee that they will not last that long!
  • Refrigerator: The cookie dough can be prepared up to 2 days in advance.  Transfer the raw dough to an air-tight container, cover and chill, or portion it onto baking sheets, cover, and chill.
  • Freezer: The easiest way to freeze the cookie dough is to pre-portion it and then place the portions, side by side, in an airtight freezer container.  When you are ready to bake the cookies, break off the portions and place them on lined baking sheets, spacing apart.  You can bake the dough directly from the freezer, but it will likely take a couple of minutes longer than the recommended time.
Plate of oatmeal butterscotch cookies.

Troubleshooting / FAQs

Why Did My Cookies Spread While Baking?

Oatmeal cookies that spread too thin while baking will likely end up crisp (or even burned!) as opposed to soft and chewy oatmeal cookies. If your cookies spread, the temperature of the dough or the baking sheet were likely too warm. Always chill your cookie dough in the refrigerator for at least 30 minutes before baking and bake portions on a cool parchment lined baking sheet to prevent sticking and excessive spreading.

I don't Have a Mixer. Can I Mix this Oatmeal Cookie Recipe By Hand?

Yes! You can mix cookie dough without using a mixer. Use a sturdy wooden spoon and a large mixing bowl to combine the ingredients (but be prepared to put in a bit more elbow grease as it will take longer than using a mixer to make sure all ingredients are combined.)

What can I use other than A round Cookie Cutter to Shape Cookies?

If you don't have a round metal cutter, you can also shape cookies using a small inverted bowl or an inverted drinking glass with a large enough opening.

Stack of oatmeal butterscotch cookies.

Try Some More Of My Favorite Cookie Recipes

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!

Stack of four oatmeal butterscotch cookies.

Oatmeal Butterscotch Cookies (a.k.a. "Scotchies")

Julie Hession
These soft and chewy oatmeal butterscotch cookies (also known as "scotchies") are sweet and buttery with a hint of cinnamon spice and salt. The dough comes together in minutes and can be made in advance to bake whenever the craving strikes!
Prep Time 10 minutes
Cook Time 13 minutes
Chilling time 30 minutes
Servings 36 cookies
5 from 7 votes
Print Recipe Pin Recipe

Equipment

  • 2 baking sheets lined with parchment paper
  • 1 #30 cookie scoop / 2 tablespoon scoop (optional)
  • 1 round metal cutter (optional)

Ingredients
 
 

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups old-fashioned oats
  • 11 ounce bag butterscotch baking chips

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Instructions
 

  • Line two baking sheets with parchment paper. Preheat your oven to 375℉.
  • In a medium bowl, whisk flour, baking soda, cinnamon, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the butter with both sugars at medium-high speed until light, 4 minutes.
  • Add the eggs and the vanilla. Continue to beat at medium speed for two minutes, stopping to scrape the side of the bowl as necessary so that the mixture is evenly blended.
  • With the mixer on low speed, gradually add the flour mixture, mixing until blended. Mix in the oats and then the butterscotch chips.
  • Use a 2 tablespoon or #30 cookie scoop if you have one, or simply drop the dough in 2 tablespoon (30 mL) portions onto the prepared baking sheets, spacing apart. Chill the sheets for at least 30 minutes (see Notes). Alternatively, you can place the whole mixing bowl in the refrigerator to chill the dough and then portion it out, but I prefer to pre-portion it onto the sheets.
  • Bake the cookies for 11-14 minutes, until set in the centers and golden brown around the edges. Cool the cookies for 5 minutes on the baking sheets and then transfer them to wire racks to cool completely.

How to Get Perfectly Round Cookies

  • If you want perfectly round cookies, use a round metal cutter (slightly larger than the size of the cookies) to shape the cookies right after you pull the baking sheets from the oven. Place the cutter over the cookie so that the cookie is on the inside, and carefully circle it around the cookie, moving the cookie with it, which will shape it into a perfect circle. This must be done while the cookies are still soft and very warm. See the short video in my post for a demonstration!

Notes

  • The cookie dough can be refrigerated for up to two days, but be sure to cover it if you are chilling it for more than 30 minutes.
  • The easiest way to freeze the cookie dough is to pre-portion it and then place the portions, side by side, in an airtight container.  When you are ready to bake the cookies, break off the portions and place them on lined baking sheets, spacing apart.  You can bake the dough directly from the freezer, but it will likely take a few minutes longer than the recommended time. 

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 143mg | Potassium: 42mg | Fiber: 1g | Sugar: 14g | Vitamin A: 181IU | Vitamin C: 0.002mg | Calcium: 12mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Similar Posts

9 Comments

  1. 5 stars
    I made a double batch of these cookies this evening and they turned out wonderfully! Great recipe and I will definitely make them again. I used a mix of chocolate chips and salted caramel flavour chips. Kept the cinnamon in the recipe and they were delicious.

    1. Thank you so much, Melanie! I love the combo of chocolate and caramel.....so that might be my next batch, too!

  2. 5 stars
    You are so right about the brown butter icing, I like to ice my spice cakes with it and I've had family members ask if I could just make them a bowl of icing next time. I love the combination of flavors with the icing,I can see how they wouldn't last long anywhere!

  3. You only have a few hours left in the day to take advantage of your position of power. Go downstairs, and with a big smile ask your husband that question that makes the color drain from his face: "Do you know what today is?" This inquiry will of course be followed by creative stalling while he racks his brain for the correct answer. Anniversary? No, that's sometime during the spring. Birthday? Didn't she just have one of those? Dear God, help me out here! You know what happened the last time I forgot something! This reaction alone should be enough of a gift in the form of entertainment. Let him off with a warning that he better not forget this very important holiday next year. - ah, the things we do to watch our loved ones squirm 🙂

5 from 7 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating