Oatmeal Scotchies are some of the best cookies you will ever make. They combine a soft, chewy oatmeal cookie base with generous butterscotch chips for that perfect sweet, buttery flavor and irresistible texture. I’ve tested these thoroughly in my kitchen; old-fashioned oats win for the best chew, and using only brown sugar gives richer, more complex flavor that pairs beautifully with the chips. No Scotch whisky here, so they’re completely kid-approved too.
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!
Why You’ll Love These Oatmeal Scotchies
- Soft and chewy centers with slightly crisp edges
- Ready in about 17 minutes
- Freezer-friendly dough for fresh cookies anytime
- Customizable with mix-ins
When are Oatmeal Cookies Done Baking?
Watch closely starting at 7 minutes. Pull them when edges are set but centers still look a bit glossy. They continue setting as they cool. Two extra minutes can shift them from chewy to crisp… test one cookie first if it’s your first batch.
Common Mistakes to Avoid
- Overbaking → dry cookies
- Using cold ingredients → uneven spreading
- Overmixing dough → tougher texture
- Skipping parchment → sticking or uneven baking
Variations
- Chocolate Scotchies: Swap half (or all) butterscotch for semi-sweet chips.
- Nutty: Add ½ cup chopped toasted pecans or walnuts.
- Spiced: Mix in ½ teaspoon cinnamon or a pinch of nutmeg.
- Small Batch: Halve the recipe easily for fewer cookies.
FAQs
Can I use quick oats? Yes! Still delicious, just with a softer, less chewy bite.
Why only brown sugar? It adds moisture and rich caramel notes that elevate the butterscotch flavor.
Are these kid-friendly? Absolutely, no alcohol, just great butterscotch flavor most kids love.
How do I keep cookies soft longer? Store with a slice of bread in the container (it absorbs excess moisture).
Make-Ahead & Storage Tips
Freezer-Friendly Dough (my favorite time-saver):
- Scoop dough balls onto a parchment-lined sheet.
- Freeze until solid (1-2 hours).
- Transfer to a freezer bag, label with date/baking instructions.
- Bake from frozen, adding 1-2 minutes to bake time. Good for up to 2 months.
Baked Cookies: Store in an airtight container at room temperature for up to 1 week. Freeze for up to 3 months. Thaw at room temperature. For more tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Oatmeal Scotchies
Ingredients
- 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
Instructions
- 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.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
So delicious! Great flavor and they turned out perfect…just like in your pictures. Thank you!
I make these very often! Family and friends love them😋
Delicious, easy recipe
I tried the top 3 oatmeal scotchie recipes on the internet (I am a tiktok girly) and yours was the best!!! I will email you the details. But this recipe really is the best!!!
I’m going to try and make some today. They sound delicious
Butterscotch is sweet. It is a form of candy. So I am not sure what you would expect from a butterscotch cookie, but having it be a subtle flavor isn’t a realistic expectation.
I would give the recipe 5 stars but the original recipe called for orange extract and it makes all the difference!! It only had 1/4 tsp but what it does for flavor is exceptional!! It makes them special and takes nothing away from the butterscotch-butter goodness!!
Hi Judy! Thanks for sharing that tip! My Oatmeal Scotchies recipe has never included orange extract, so you may be thinking of a different recipe. (Maybe rating mine lower because of a mental comparison isn’t entirely appropriate?) If you enjoy the flavor it adds, you’re certainly welcome to stir it in.😊
Omg. These are perfect, we love them. I’ve used a different recipe and the cookies came out flat. These are just how I dreamed they would be.
So glad you enjoyed them, Brenda!