Baker Bettie

Chewy Oatmeal Scotchies

This thick and chewy oatmeal scotchie recipe (also known as oatmeal butterscotch cookies) makes cookies that are slightly crispy on the outside and very chewy in the middle. Use cinnamon and dark brown sugar in these cookies for the best flavor. 

Chewy Oatmeal Scotchie cookies stacked up

Chewy Oatmeal Scotchie cookies stacked up

Chewy Oatmeal Scotchies

Yield: 14-16 Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Thick and chewy oatmeal scotchies are one of my favorite kinds of cookie! This is my recipe for the best oatmeal scotchies and they turn out just slightly crispy on the outside and really chewy and gooey in the middle. Use dark brown sugar for the most chew!


  • 1 stick (1/2 cup, 113 gr) unsalted butter, softened
  • 3/4 cup (170 gr) brown sugar, lightly packed (preferably dark brown)
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1 1/4 cups (150 gr) all purpose flour (measured properly by spooning into measuring cups without packing
  • 1 1/2 cups (150 gr) rolled oats
  • 1 cup(175 gr) butterscotch chips


  1. Preheat the oven to 325 F (160 C). Line two baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fit with the paddle attachment, or a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy. About 2 minutes on medium-high speed.
  3. Mix in the egg and the vanilla until just incorporated.
  4. Add the baking soda, baking powder, salt, and cinnamon. Mix until incorporated. Scrape down the bowl and mix until to make sure the ingredients are evenly distributed. Add the flour into the bowl and mix until just incorporated.
  5. Add the rolled oats and butterscotch chips into the mixing bowl and mix until evenly distributed.
  6. Scoop large rounded mounds of dough onto baking sheets, about 3 TBSP in size. I like to use this large cookie scoop. Place about 8 cookies per sheet pan. Top each mound with a few more butterscotch chips and a light sprinkling of kosher salt if desired.
  7. Bake 1 sheet at a time at 325 for about 12 minutes, until the edges are set and the centers are still slightly underdone. Let the cookies sit on the baking sheets for about 5 minutes before removing to cool further.
  8. Store cooled cookies in an airtight container for 3-4 days, or freeze for up to 3 months.

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7 comments on “Chewy Oatmeal Scotchies”

  1. I will never get tired of cookies-esp. when they’re from you!

  2. What a great recipe. Yeah, I’m with Kayle, you can never have too many cookie recipe. I love your video. I’ve never heard of Simmer. I’ll definitely be checking it out. I’m always so nervous about shooting a video. I’m so used to standing behind the camera. Love the new look and layout of your site.

  3. Great recipe tried, tested & delicious…
    Problem I’ve got is that I’m unable to purchase ‘Butterscotch Chips’ here in the U.K.
    Any ideas what I can substitute instead of these please?
    I can get chocolate bars with a butterscotch center, or very hard butterscotch candies that I can chop up & use, however the candies are very brittle…
    Which do you recommend that I go for, I’m thinking perhaps the chocolate bars or could I make my own butterscotch chips.
    Have you a recipe for butterscotch chips please?
    Your advice is much appreciated, I’m craving these now…

    • Hi Odelle! Thanks for trying to recipe!

      I wouldn’t use the hard butterscotch candies, like you said, the brittleness of them would not get soft after baked. In fact they may just melt and then re-harden once cooled.

      Chocolate bars with butterscotch centers would be really good chopped up! Or you could use peanut butter chips. Do you have those? Not the same flavor, but still really good! You theoretically could make you own, but that would probably be a big pain. Do you have chewy butterscotch candies at all? Those could work well but up too!

      • Thank you for the answer, I have tried many different toffee & chocolate bars, some better than others, which I ‘crunched my way through’, a little like peanut brittle in a cookie, different still tasted gorgeous though!
        Since then I’ve tried ‘Diam Bars’ chopped into mixture, they were very good.
        Also found that caramels are the best option as they stay chewy, the taste is good even though they were different.
        All I can find here are ‘Hershey Bars’, I don’t give up easily so I’m still on my quest to find something similar that I can use, I shall let you know if I do.
        Went to N.Y. many years ago for surgery that couldn’t be performed here in the U.K.
        I was amazed by the diversity of different foods available, which was great..
        However, I saw the hospital, consulting rooms & the Hotel on 5th Ave, that was about it, as I was very ill at the time.
        Almost 3 months stay in a Great City & was unable to see any of the tourist attractions.
        Against all the odds, I’m still here, my life was saved which is what counts & what I went there for. Truly amazing surgeons, treatment & care, for which I’m very grateful for…
        Many thanks, appreciate your advice,
        Odelle Smith. (U.K.)

  4. I love having oatmeal for my breakfast. Oatmeal is always good for me. I will try this recipe

  5. Finally- a thick, soft oatmeal scotchie recipe! Mine have always been thin & crispy. Thank you!

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