Oatmeal Butterscotch Cookies

Soft and chewy with crisp edges, oatmeal butterscotch cookies are made with oats and loaded with butterscotch chips. Oatmeal scotchies are a beloved classic recipe!

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Easy Oatmeal Scotchies

This oatmeal butterscotch cookie recipe, also called oatmeal scotchies, are the perfect blending of two of my other favorite cookies, these oatmeal cookies and butterscotch cookies!

They’ve got the hearty texture of a classic oatmeal cookie and the sweet buttery brown sugar flavor of butterscotch combined with a hint of cinnamon. They are easy to make in one bowl, ready in 35 minutes and completely addicting!

Recipe Ingredients

The perfect oatmeal butterscotch cookies rely on simple ingredients that you may already have on hand or can easily find in the baking aisle at the store.

• Butter: To ensure your butter properly creams with the sugar soften it to room temperature first. Learn how to soften butter for a refresher on how to do this.
• Sugar: You will need both brown sugar and granulated sugar for the best chewy cookies with crispy edges.
• Eggs: Add both moisture and binding.
• Old fashioned oats: Rolled oats provide the best texture vs using quick oats.
• All purpose flour: I use a spoon and level method to measure. Learn how to measure flour correctly here. It will help ensure the best outcome.
• Cinnamon: Gives these oatmeal scotchies a warm taste, plus they will smell irresistible as they bake!
• Butterscotch chips: Rich and buttery butterscotch chips add the best taste.

How to Make Oatmeal Butterscotch Cookies

This oatmeal butterscotch cookie recipe is simple to prepare at a moments notice as there is no chill time!

• Cream butter and sugar. In a large bowl, cream butter and sugar, then add the vanilla and eggs.
• Stir in remaining ingredients. Add rolled oats, flour, salt, and baking soda and stir to combine. Refrigerate the dough for a minimum of 15 minutes.
• Place dough on baking sheets. Scoop dough onto prepared baking sheets using a tablespoon or cooking scoop. Add more butterscotch chips to the top, if desired.
• Bake: Bake for 10 minutes, or until edges are lightly golden brown. Allow cookies to cool on the pan before transferring them to a wire rack to cool completely.

Baking Tips

• Don’t skip the nonstick surface. Be sure to prepare the cookie sheet with a silicone mat or parchment paper.
• Using a cookie scoop to scoop out the dough will help keep all cookies the same size. If you don’t have one, using a couple of tablespoonfuls of dough will suffice.
• Once the cookie dough balls are formed, chill again for 15-20 minutes for a thicker, slightly chewy, cookie. This will help keep the butter from melting in the oven too quickly, therefore spreading it too thin.
• For a thinner cookie press the cookie dough ball slightly before baking.
• Swap the butterscotch chips for regular chocolate chips, white chocolate chips, or raisins for a few different twists!
• Add a drizzle of icing after they have cooled like a I do in this iced oatmeal cookies recipe!

Storing and Freezing Oatmeal Scotchies

• To store: Keep oatmeal butterscotch cookies in an airtight container (or cookie jar) on the counter for up to 3 days.
• To freeze baked oatmeal scotchies: Once cookies have cooled completely, transfer them to a freezer-friendly bag or container and keep frozen for up to 3 months. Thaw at room temperature or pop them in the microwave to warm through.
• To freeze unbaked cookies: Roll any remaining dough into dough balls. Place them on a baking sheet and flash freeze until hardened. This is so when they’re stored in the freezer they won’t freeze in one clump. Transfer to a freezer-friendly bag and freeze for up to 3 months.