Oatmeal Scotchies are some of the best cookies ever with a soft, chewy oatmeal cookie filled with butterscotch chips for a delicious combination of flavors and textures! Seriously, they are so good! And, it all starts with the perfect oatmeal cookie, which you will want to try, too!

Oatmeal Scotchies on a cookie sheet from overhead.
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Ingredients & Substitutions

Oats: We tested my oatmeal cookies using both old-fashioned oats (also called rolled oats) and quick oats. The cookies made with old-fashioned oats were the winner. They cook quickly and have a soft texture. However, you could substitute quick oats if that is all you have on hand. The cookies were still delicious, but with just a different texture.

Butter: I prefer unsalted butter for the most control over the salt added to the recipe. If using salted butter, you may want to lessen the amount of salt used.

Sugar: For the most flavor, I used only brown sugar in the recipe (no granulated sugar). Its richer, more complex flavor complements the nuttiness of the oats.

Butterscotch Chips: Because butterscotch chips are added to the oatmeal cookie dough, they get the name ‘Oatmeal Scotchies’! (No, there is no Scotch whisky in these cookies, so they are kid-approved, too…) You could substitute chocolate chips or other flavored candy chips, but then they will not quite live up to the name! Even if you are not a huge fan of butterscotch, I really think you will like these cookies!

Scooping Oatmeal Scotchies cookie dough batter ontp a pan lined with parchment paper.

When are Oatmeal Cookies Done Baking?

Just two minutes can make a big difference in the texture of oatmeal cookies. Make sure you are keeping an eye on them starting at seven minutes. I remove my cookies when they appear a little bit underbaked and the center is still a bit glossy in appearance. The cookies should be fully cooked, but a very soft and delicate center is the best way to eat them.

Oatmeal Scotchies spread out on a white counter.

Can I Make Oatmeal Scotchies Ahead of Time?

Yes! Oatmeal cookie dough freezes well until you want to enjoy freshly baked cookies (or just one or two). Here is how:

  1. First, scoop out individual balls of dough and place them onto a parchment paper-lined baking sheet.
  2. Place the sheet of cookie dough balls in the freezer for an hour or two, or until solid.
  3. After frozen, store them in a freezer-safe zipper bag for up to 2 months. Label and date the packaging, including baking temperature and time.
  4. When ready to enjoy, simply bake from frozen, adding one or two minutes to the baking time.
Halved Oatmeal Scotchies cookie showing inside tecture.

How to Store Oatmeal Scotchies

Store baked cookies in an airtight container at room temperature. They will last about a week. For longer storage, freeze the cookies for up to 3 months. For more tips, check out my Guide to Freezing, Baking, and Storing Cookies.

Oatmeal Scotchies on a cookie sheet from overhead.
5 from 1 vote

Oatmeal Scotchies

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Oatmeal Scotchies are some of the best cookies ever with a soft, chewy oatmeal cookie filled with butterscotch chips for a delicious combination of flavors and textures! Seriously, they are so good!


  • 1 ½ cups (187.5 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups (180 g) old-fashioned oats
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 1 cup (200 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360 g) butterscotch chips


  • Preheat oven to 400°F. Line baking sheets with parchment paper.
  • In a large mixing bowl, stir together flour, baking powder, baking soda, salt, and oats until evenly dispersed.
  • To the bowl of a stand mixer with the paddle attachment, add butter and brown sugar. Beat on low speed until smooth.
  • Add eggs and vanilla. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
  • With the mixer still on low speed, slowly add the dry ingredients until fully incorporated. Add butterscotch chips and mix until just combined.
  • Using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
  • Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
  • Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.


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What the Test Kitchen had to say about this recipe:


These cookies are SO GOOD! And, I am not always a big fan of butterscotch desserts. You really need to try them, and they are super easy to make!


Butterscotch and oats just go so well together! These are soft, wonderful cookies!


Oatmeal cookies are always so tasty! I enjoy the hint of butterscotch. It adds a nice buttery and rich flavor!


Oh man. I don't usually pig out on cookies, but these just hit the spot. The texture from the oats and the sweetness from the butterscotch are just perfect!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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