Soft & Chewy Oatmeal Scotchies

Soft and chewy oatmeal scotchies are cinnamon-spiced, sweetened with brown sugar, packed with oats, and loaded with butterscotch chips. With crisp edges and chewy centers, every bite is buttery and delicious!

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

Butterscotch morsels are unexpected and special, and not nearly as common as chocolate chips which appear in every single cookie ever (looking at you, chocolate chip cookies). 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.

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

These Are The Best Oatmeal Scotchies And Here’s Why

Butterscotch brings you right back to childhood eating butterscotch candies at grandma’s kitchen table. Pair that with cinnamon and these cookies scream nostalgia. Not only are they nostalgic, they’re:

  • Soft and chewy in the center
  • Slightly crisp on the edges
  • Loaded with oats for mega texture
  • Studded with butterscotch morsels
  • Cinnamon spiced
  • Ultra buttery
  • Just like grandma’s
  • Made without crazy ingredients or mixing techniques

I plead my case. Oatmeal scotchies rule.

Oatmeal butterscotch cookies on sallysbakingaddiction.com

Ingredients in Oatmeal Scotchies

Made with simple ingredients, oatmeal scotchies are mega flavorful and wonderfully spiced.

  • Flour: All-purpose flour is the structure of the cookies.
  • Baking Soda: Baking soda helps the cookies rise.
  • Cinnamon: Cinnamon and butterscotch are a winning flavor combination. You’ll love the sweet cinnamon spice in each bite.
  • Salt: Salt adds flavor.
  • Butter: We use 1 cup of room temperature butter in this cookie recipe. Make sure your butter is at proper room temperature– if it’s too warm, your cookies will overspread. Here are my tips and tricks to prevent cookies from spreading. See the picture below for 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. (For even more information, here’s my post about room temperature butter.)
  • Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. We use both brown sugar and white granulated sugar in this recipe. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white, which produces a softer cookie.
  • Eggs: 2 eggs help bind everything together.
  • Molasses: Molasses is my secret ingredient! Just 1 scant Tablespoon of molasses in oatmeal cookies enhances all the wonderful flavors of buttery sweet oatmeal butterscotch cookies.
  • Vanilla Extract: Pure vanilla extract adds flavor. Try using homemade vanilla extract.
  • Oats: There are a ton of oats in this recipe. Whole, old-fashioned oats provide a fabulously chewy texture.
  • Butterscotch Morsels: 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!

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

How to Make Oatmeal Scotchies

These soft and chewy oatmeal scotchies start from my base oatmeal cookie recipe. We use the same base recipe for oatmeal chocolate chip cookies, magic 5 cookies, oatmeal raisin cookies, and many more. It’s an oatmeal cookie recipe I’ve been playing around with for years and I love creating new variations! What’s even better? They come together quickly and easily.

Begin by whisking the dry ingredients together, creaming the wet ingredients together, and combining the two together. Mix in the oats and butterscotch morsels– you’ll notice the dough will be super thick and sticky. Cover the dough and chill it in the refrigerator for at least 45 minutes, an important step for this cookie dough. When you’re ready to bake the cookies, scoop about 3 Tablespoons of cookie dough per cookie and form into cookie dough balls. These are incredibly big cookies! Here is the cookie scoop I love and highly recommend for this sticky dough. Bake the cookies for about 13-14 minutes or until they’re lightly browned on the sides. The centers will look very soft. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops– this is only for looks! 🙂

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

More Favorite Cookie Recipes

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

Print

Soft & Chewy Oatmeal Scotchies

  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour, 40 minutes
  • Yield: 20-22 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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!


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

Instructions

  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 (here’s the cookie scoop I love), 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.

Notes

  1. Make Ahead Instructions: 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. Here are my tips and tricks for how to freeze cookie dough.
  2. Special Tools: KitchenAid Stand Mixer, Silpat Baking Mat, Baking Sheet, Cookie Scoop, and Cooling Rack
  3. Molasses: 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.
  4. Brown Sugar: I prefer using dark brown sugar in oatmeal scotchies.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: oatmeal scotchies

123 Comments

  1. I love all your cookie and muffin and just about all your delicious looking recipes. In process of buying all the products l need for baking. Will let you know as soon as my little fingers will move to accomplish various recipes.
    Tish Z

  2. These were Simply Marvelous!
    Followed the recipe down to the T. No problems of how they looked or go flat, nothing. I double the recipe ended up with 50. My cooking time was 11 minutes only because I have a gas oven.
    Everyone just LOVED them. Thanks again for the recipe also your chocolate chip have been a BIG hit as well.
    Look forward to trying more recipes.

  3. So good! I followed recipe exactly. I have made them twice in a week because everyone loved them so much. Thanks Sally.

  4. I have made these for years and I got the recipe off the back of the butterscotch morsels bag and it called for orange extract The orange and the butterscotch compliment each other so well! I love the touch of molasses too! Thanks!

    1. I would not change one thing about this recipe, my first time baking cookies from scratch …..got a mixer for Christmas and these cookies are scrumptious!! Thank you Sally. I’m looking forward to making more of your recipes.

      1. Thank you for getting back to me. I LOVE YOUR SITE!!!
        I have made several of your pernicious gems. I was hoping that they would come out like the White Choc/mac nut/oatmeal which I have made several times and excellence ..soft and high..perfection. BUT they came out flat..I used your spoon trick to “shape” them but I made 2 times and same. Butter wasn’t too soft..put in refrig..what did I do wrong? help please

  5. These are the best cookies! My husband asked me to make oatmeal scotchies and I went looking for something a bit better than the ones on the back of the butterscotch chip bag. These definitely have that little something extra. Delicious!

  6. You need to add a warning here. These cookies are HIGHLY addictive! I’ve been making them forever and noone can resist. I’ve never added molasses before so I will have to try this. Sounds fabu! I always add in half a bag of chocolate chips which really ups the ante for deliciousness.

  7. I’ve always loved Oatmeal Scotchies and this was perfect. I did make some minor changes: I used 1 teaspoon of vanilla and a teaspoon of orange extract or oil (it’s a European brand) and left out the molasses. I think that the original recipe from Nestles used orange extract and I’ve always loved that hint of orange. I also used muscovado dark brown sugar and added about 3/4 of a cup of chopped walnuts. Delish!

  8. This recipe looks amazing, I can’t wait to try this with the addition of the molasses. One trick I’ve learned that helps prevent much spreading is using parchment paper. I’ve used the silicon mats and “just” the cookie sheet and I ALWAYS go back to using the parchment paper, it makes a huge difference in preventing the spreading of the cookies. Might help someone to know that.

  9. It’s the and I only have quick oats! Are there adjustments that need to be made for using them instead of rolled oats?

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