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My oatmeal scotchies are thick and chewy filled with hearty oats and creamy butterscotch chips. Use cinnamon and dark brown sugar for the most flavorful oatmeal butterscotch cookies.

Chewy Oatmeal Scotchie cookies stacked up

Overview

My oatmeal scotchies (also known as oatmeal butterscotch cookies) are slightly crisp on the outside and very chewy in the middle. They are loaded with oats and butterscotch chips. To make the most flavorful cookies, I’m using ground cinnamon and dark brown sugar.

I highly recommend using a good quality butterscotch chip (I like these chips from Guittard) for the best flavor. I also prefer to use rolled oats in these cookies for more contrast of texture but quick oats will also work if that’s what you have on hand. 

How to make chewy oatmeal scotchies

These cookies utilize the classic creaming method for cookies. It is a very quick and easy process.

Make the Dough

First, start by creaming together the butter and brown sugar until light and fluffy. It’s incredibly important that the butter is at a soft, room temperature. Then add the rest of the wet ingredients to the bowl. This includes the eggs and vanilla extract.

At this time add all of the dry ingredients to the bowl. Start with the baking soda, baking powder, salt, and ground cinnamon. Next, add the flour. Scrape down the sides of the bowl to make sure everything is evenly incorporated.

Add the rolled oats and butterscotch chips and mix together. Don’t over-mix or your cookies will become tough.

Scoop and bake

Scoop the dough into balls and place on a lined baking sheet. You can scoop any size you want although I prefer to use a large 2-3 tablespoon scoop so that they are consistent in size. Do not place more than 8 mounds onto each sheet pan.

Bake 2 baking sheets at a time on 325°F/163°C for about 12 minutes. When they are done baking, look for golden brown edges and a mostly set center. They will continue to finish baking out of the oven.

TIP: Right out of the oven, top each mound with a few more butterscotch chips and a sprinkle of coarse salt if desired. I do not recommend doing this step before baking as the butterscotch chips on top of the dough will turn brown. Doing this step after baking will give you a professional looking cookie.

Let the cookies sit on the baking sheets for about 5 minutes before removing to cool further.

Storage

Store baked cookies in an airtight container for up to 4 days at room temperature. Alternatively, you can freeze the cookies for up to 3 months. 

Make-Ahead Cookies

I love to have homemade cookie dough in my freezer! It makes it easy to bake off fresh cookies whenever I want them. After making the dough, scoop out onto a large piece of plastic wrap and wrap tightly in a disc shape. Store in the freezer for up to 3 months.

When ready to bake, thaw overnight or set out at room temperature for about 1 hour. Scoop the cookie dough and bake as instructed.

MORE RECIPES FROM BAKER BETTIE!

If you loved this delicious recipe, you might like to try another oatmeal cookie recipe!

Chewy Oatmeal Scotchie cookies stacked up
Yield: 14-16 Cookies

Chewy Oatmeal Scotchies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

My oatmeal scotchies are thick and chewy filled with hearty oats and creamy butterscotch chips. Use cinnamon and dark brown sugar for the most flavorful oatmeal butterscotch cookies.

Ingredients

  • 113 grams (½ cup, 1 stick) unsalted butter, room temperature
  • 150 grams (¾ cup) brown sugar, light or dark although I prefer dark brown
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 150 grams (1 ¼ cups) all-purpose flour
  • 150 grams (1 ½ cups) old-fashioned rolled oats
  • 150 grams (1 cup) butterscotch chips, plus more for topping if desired

Instructions

Prep: 

  1. At least 30 minutes before making your cookies, set out the butter (113 grams/ ½ cup) and egg (1 large) to come to room temperature. 
  2. Measure out the rest of the ingredients.
  3. Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 325°F/163°C. Line 2 baking sheets with parchment paper or silicone baking mats.

Make the Cookies:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer, cream the butter with the brown sugar (150 grams/ ¾ cup) on medium/high speed. Cream for about 2 minutes, until light and fluffy, scraping down the bowl periodically. 
  2. Add the egg and vanilla extract (½ teaspoon) and mix on medium speed until combined. 
  3. Add the baking soda (½ teaspoon), baking powder (½ teaspoon), salt (½ teaspoon), and ground cinnamon (½ teaspoon). Mix until incorporated. Scrape down the bowl to make sure the ingredients are evenly distributed. Add the flour (150 grams/ 1 ¼ cups) into the bowl and mix just until incorporated.
  4. Add the rolled oats (150 grams/ 1 ½ cups) and butterscotch chips (150 grams/ 1 cup) into the mixing bowl and mix until evenly distributed. Do not over-mix.
  5. Scoop large rounded mounds of dough onto the prepared baking sheets, about 2-3 tablespoons in size. Place no more than 8 cookies per baking sheet.
  6. Bake 2 sheet pans at a time for 11-13 minutes until the edges are set and the centers are still slightly underdone. Right out of the oven, top each mound with a few more butterscotch chips and a sprinkle of coarse salt if desired. Let the cookies sit on the baking sheets for about 5 minutes before removing to cool further.
  7. Store cooled cookies in an airtight container for 3-4 days or freeze for up to 3 months.

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© Baker Bettie
Category: All Recipes