Soft & Chewy Oatmeal Scotchies

These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious! Recipe on sallysbakingaddiction.com

If there’s 2 cookies in front of me, one with chocolate chips and the other filled with butterscotch chips, I’ll reach for butterscotch 101% of the time. There’s absolutely no contest. Butterscotch chips or butterscotch morsels, whatever you want to call them, are an oatmeal cookie’s best friend. Dare I say these two are even better friends than oatmeal cookies and raisins? And YOU KNOW how I feel about oatmeal raisin cookies!!!!

These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious! Recipe on sallysbakingaddiction.com

Oatmeal butterscotch cookies, or oatmeal scotchies as they’re commonly called, are the best cookies on the planet. And here’s why:

  1. Butterscotch morsels are unexpected and special. They’re not nearly as common as chocolate chips, which appear in every single cookie ever. You won’t hear someone say “I haven’t had a cookie with chocolate chips in awhile!” But you’ll always hear “ahhh butterscotch yay!!!” with that exact amount of excitement.
  2. Butterscotch brings you right back to childhood eating butterscotch candies at grandma’s kitchen table. Pair that with cinnamon and these cookies scream nostalgia. ♥
  3. Butterscotch morsels are a little smaller than chocolate chips, so you can really pack them into each cookie. I actually counted 20 of them in 1 single cookie. And that’s not an exaggeration!
  4. Butter + brown sugar + butterscotch. Need I say more?

I plead my case. Oatmeal scotchies rule.

Oatmeal butterscotch cookies on sallysbakingaddiction.com

Besides butterscotch, there’s another ingredient I’m spotlighting today.

THE CORRECT ROOM TEMPERATURE BUTTER

One of the most common cookie problems is overspreading. But for every cookie that overspreads in the oven, there’s another that doesn’t spread at all. This is so frustrating especially because you took the time to make the cookie dough and chill it in the refrigerator. But did you know that a cookie’s spreadability mostly depends on the fat in the cookie dough? Fat + spreadability are directly correlated.

Some cookie recipes are built to withstand melted butter (I love melted butter in these chocolate chunk cookies!), but most cookie recipes begin with creamed butter + sugar(s). And creamed butter starts with room temperature butter. And if your room temperature butter is too warm or too cold, the cookie dough is doomed from the very beginning.

  • Butter that’s too warm causes your cookies to overspread
  • Butter that’s too cool leaves you with cookie mounds

But you have complete control over this. You see the picture below? That’s properly softened butter. It’s actually cool to touch, not warm. When you press it, your finger will make an indent. Your finger won’t sink down into the butter, nor will your finger slide all around.

Room temperature butter is about 65°F (18°C), which is likely cooler than your kitchen. So if your cookies are spreading too much, you’re probably softening your butter too much. Good rule of thumb: set your butter out on the counter 1 hour before you begin. If it gets too soft (use your finger to test), place back in the refrigerator for 10 minutes. Don’t sabotage your efforts. Make sure your butter is the correct consistency before you begin.

By the way, here’s my trick for softening butter quickly. 🙂

How to shape cookie dough for beautiful looking oatmeal butterscotch cookies on sallysbakingaddiction.com

Today’s soft & chewy oatmeal scotchies start from my base oatmeal cookie recipe, which you can find all over my blog and in my 3rd cookbook, Sally’s Cookie Addiction. It’s an oatmeal cookie recipe I’ve been playing around with for years and it just so happens that I have a variation in my 1st cookbook, Sally’s Baking Addiction. Today’s oatmeal scotchies recipe is similar to my cookbook’s version, but there’s a few differences. I reduced the flour by 1/4 cup so these oatmeal cookies spread a little more (flour = also related to a cookie’s spreadability!). I also leave out the extra 1/4 teaspoon of baking soda. I reduced the cinnamon down so there’s more focus on the butterscotch. I add molasses, an addition I began adding to oatmeal cookies a few years ago. Just 1 Tablespoon of molasses in oatmeal cookies enhances all the wonderful flavors of buttery sweet oatmeal cookies! I add a little more brown sugar for flavor and more butterscotch morsels too. Finally, I use whole oats instead of quick oats. There’s more texture with whole oats. I also scoop more cookie dough into each cookie, yielding some massive oatmeal scotchies.

They’re so soft, they’re so chewy, they have that slow bend we’ve discussed before, and they’re so special with the (20!!) butterscotch morsels inside each.

These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious! Recipe on sallysbakingaddiction.com

These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious! Recipe on sallysbakingaddiction.com

By the way, do you want the works? Try my magic 5 cookies that combines coconut, pecans, chocolate chips, and butterscotch. 🙂

Soft & Chewy Oatmeal Scotchies

Ingredients:

  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 3 cups (240g) old-fashioned whole rolled oats
  • 2 cups (280g) butterscotch morsels

Directions:

  1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops-- this is only for looks!
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

1 Tablespoon of molasses helps give these cookies incredible flavor. If you don't have any, simply leave it out. Do not replace with anything else.

I prefer using dark brown sugar in oatmeal scotchies.

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Silpat Baking Mat | Baking Sheet | Cookie Scoop | Cooling Rack

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

77 Comments

Comments

  1. Nancy Goff on April 26, 2018 at 4:03 pm

    I made a batch of these cookies a few days ago and took them to a friend who had a lot of relatives visiting. Today I went to visit the friend and those relatives said they had gobbled the entire batch of “those incredible cookies with butterscotch”. They all agreed that those were the best cookies they had ever had and wanted more. I just stirred up a batch and the dough is in the ‘fridge.
    Thank your for such a great recipe.

    • Sally on April 29, 2018 at 1:09 pm

      Thank you so much for taking the time to report back to me about the oatmeal scotchies! I appreciate it so much.

  2. Amy Carson on April 28, 2018 at 5:01 pm

    Flavor was great, but they ended up pretty flat and dark. They darkened after they came out of the oven (from the molasses?). Can’t figure out why they’re so flat though. I refrigerated the dough overnight and let it soften a bit after I scooped it onto the baking sheets, while the oven preheated. I don’t really have this problem with other cookies and my baking soda is fairly new/fresh. Any suggestions? 

    • Sally on April 29, 2018 at 1:09 pm

      Hi Amy! What type of butter are you using? Make sure it’s not over-softened, either. That’s often my mistake when cookies spread too much. Slightly cool is key.

      • Stephanie Henneberry on May 3, 2018 at 8:29 pm

        Mine fell, too. They came out of the oven looking nice & puffy and they flattened after a minute or two. I chilled mine, weighed my ingredients… perhaps my butter was slightly too soft? I did check my butter but i also used the expedited softening process of slicing and putting it in the microwave for 10 minutes without turning the microwave on… I checked it with my finger and It was lukewarm/cool but slightly softened…. In any case, my family LOVED this recipe so I’ll try again… adding patient methods for the butter softening!



  3. Myla on April 30, 2018 at 12:06 pm

    These were amazing! I brought these to a horse show along with the croissants and both were a hit! Thanks for sharing such delicious recipes.

  4. Myla on April 30, 2018 at 12:07 pm

    Amazing!

  5. Abby Garcia on May 1, 2018 at 6:20 pm

    Will try baking these for Mother’s Day since my mom loves oatmeal cookies so much. Thank you for the recipe and tips!!!

  6. Madeline on May 2, 2018 at 3:16 pm

    FYI – don’t be absent-minded and use baking powder by accident!! I realized my mistake and added 4tsp BP to try to compensate, but they were quite flat. Still delicious, chewy, and pretty – just not thick.

  7. LabRat on May 3, 2018 at 4:17 pm

    My family inhaled these cookies! Thanks so much for the recipe.

  8. Christy on May 19, 2018 at 11:12 pm

    I only have chocolate chips. Would it defeat the whole purpose of making them? or would they possibly taste good with the chocolate chips?

    • Sally on May 21, 2018 at 10:31 am

      Hi Christy! The cookies will still be soft, chewy, and fantastic with chocolate chips instead of butterscotch. Use the same amount.

  9. Jennyquack on May 21, 2018 at 9:22 am

    Just stopped back to say these were AMAZING! The molasses adds a wonderful depth but you don’t recognize it overtly. MANY compliments! AND…I made the dough and rolled it into balls and froze them. They baked up wonderfully! I think I will always do that in the future; you can bake up as few or as many as you need quickly. And you already made the mess before so minimal clean-up.

  10. Chelsea on May 26, 2018 at 6:26 pm

    I was looking for a new cookie recipe and decided on this one, but didn’t have butterscotch chips. I did have salted caramel chips, which were amazing in this recipe!! Definitely more interesting than just a chocolate chip oatmeal cookie.

  11. ida on June 3, 2018 at 6:32 pm

    Hi Sally, will it still taste as good without adding molasses?

    • Sally on June 4, 2018 at 9:59 am

      Yep! It’s just a little extra something, but can absolutely be left out.

  12. kathy readings on June 24, 2018 at 8:15 pm

    Could I use coconut oil instead?

    • Sally on June 25, 2018 at 9:23 am

      Hi Kathy! You can cream solid coconut oil with the sugars, but all of the buttery flavor will be gone. It’s the best part!

  13. Rebecca B. on July 2, 2018 at 11:42 am

    Made these last night and they are amazing! I think I made them too small because I ended up getting about 30 cookies. They are chewy and butterscotch-y and brown sugary! 10/10 would recommend.

  14. Joanna on July 22, 2018 at 7:25 pm

    Made these tonight and they are delicious! Mine came out much darker than pictured but still awesome! Thank you for sharing 🙂

  15. Sarah on September 4, 2018 at 1:43 pm

    I made these today but unfortunately they were impossible to get off the tray as the butterscotch melted and formed massive holes so they just fell to bits. They were also very spread out and flat. They taste good though!

  16. Sara Beth on September 16, 2018 at 10:32 am

    These cookies are amazing!!! My husband, that doesn’t like sweets, can not stop eating them…

    • Sally on September 17, 2018 at 12:34 pm

      How can he not like sweets?!? Haha – I’m glad even he liked them! 🙂

Reviews

  1. Myla on April 30, 2018 at 12:07 pm

    Amazing!

  2. Jennyquack on May 21, 2018 at 9:22 am

    Just stopped back to say these were AMAZING! The molasses adds a wonderful depth but you don’t recognize it overtly. MANY compliments! AND…I made the dough and rolled it into balls and froze them. They baked up wonderfully! I think I will always do that in the future; you can bake up as few or as many as you need quickly. And you already made the mess before so minimal clean-up.

  3. Chelsea on May 26, 2018 at 6:26 pm

    I was looking for a new cookie recipe and decided on this one, but didn’t have butterscotch chips. I did have salted caramel chips, which were amazing in this recipe!! Definitely more interesting than just a chocolate chip oatmeal cookie.

  4. Rebecca B. on July 2, 2018 at 11:42 am

    Made these last night and they are amazing! I think I made them too small because I ended up getting about 30 cookies. They are chewy and butterscotch-y and brown sugary! 10/10 would recommend.

  5. Joanna on July 22, 2018 at 7:25 pm

    Made these tonight and they are delicious! Mine came out much darker than pictured but still awesome! Thank you for sharing 🙂

Questions

  1. ida on June 3, 2018 at 6:32 pm

    Hi Sally, will it still taste as good without adding molasses?

    • Sally on June 4, 2018 at 9:59 am

      Yep! It’s just a little extra something, but can absolutely be left out.

  2. kathy readings on June 24, 2018 at 8:15 pm

    Could I use coconut oil instead?

    • Sally on June 25, 2018 at 9:23 am

      Hi Kathy! You can cream solid coconut oil with the sugars, but all of the buttery flavor will be gone. It’s the best part!

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