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 chewy chocolate chip 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. 🙂

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: Cookies
  • 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, 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. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: KitchenAid Stand Mixer | Silpat Baking Mat | Baking Sheet | Cookie Scoop | 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.

106 Comments

  1. Yes!!!! These are hands down my favorite cookie, it all started with the nestle recipe.. I have made the recipe in your book several times and I love it!! I will have to try this version too! I have made a variation with peanut butter too and they are equally amazing!

  2. My oh my! This is like beautiful karma, I have been craving Oatmeal Scotchies for weeks! ❤
    I can’t wait to try these!

  3. Oh I love butterscotch!  And so good to know about the butter, I often let it sit too long which leads to some cookies spreading.  I noticed caramel chips a few weeks ago at the store, have you tried baking anything with those?

    1. Hi Patricia! The caramel morsels? Yes, I’ve made chocolate chip cookies with them – you can use them in any cookies that you’d use chocolate chips in. They’d even be great in these oatmeal cookies!

  4. I can’t wait to try these. I have a bag of unopened butterscotch chips calling my name. And you are so right, they are definitely are an underrated chip. That last pic had me wishing I could reach through the screen and have one now! I am glad these are freezer friendly because I don’t think I could trust myself around them.

  5. These are one of my all time favorite cookies and they always bring me back to my childhood as one of the first cookies I made from scratch with my mom and sister. Yum.

    1. Hi Cindy! You can use 1 and 1/2 cups of butterscotch morsels and 1/2 cup of pecans. You can toast them if you’d like, but they’d be great either way! Hope you love these 🙂

  6. I 100% agree – butterscotch is just as good, if not better, than chocolate! I love throwing butterscotch chips instead of chocolate into banana baked goods… mmm. I’ve been making butterscotch cookies, both oatmeal & regular, for years but I never knew they had a name! Can’t wait to try your recipe 🙂

  7. I LOVE this recipe! I’ve never been really into butterscotch morsels, but there is so much flavor in these cookies! All my favorite things – brown sugar, molasses, cinnamon, and oats with the butterscotch – that all sounds too amazing for words! 

  8. I love butterscotch chips in goodies – my hubby does not. Guess I’ll have these all to myself! (Oh darn) I went home at noon and made up a batch and stuck them in the fridge…hoping the banquet we’re going to tonight gets out early enough for me to bake them up! SO looking forward to these cookies! Thanks for another great recipe!

    1. Let me know how you like them Teija! You can always divide the cookie dough in half and put chocolate chips in the other half. IF you want to share 😉

  9. I absolotely ADORE oatmeal butterscoth cookies! So far I’ve only baked the ones from your cookbook and they are my family’s favourite. Now I can’t wait to try these! Thank you for sharing this wonderful recipe 🙂

  10. These sound wonderful I love oatmeal cookies.  Could this recipe be baked in a pan for bars?  What size pan and for how long?

    1. Hi Cindee! You can turn this cookie recipe into a cookie bar recipe. This cookie dough should fit into a 9×13 inch baking pan or for thicker cookie bars, a 9×9 inch. I’m unsure of the exact bake time though.

  11. How timely this is. I just bought a bag of butterscotch morsels at the store last night, thinking, “yes, oatmeal scotchers” and I get this today! I also love half chocolate and half butterscotch chips

  12. Really looking forward to making this recipe! I LOVE oatmeal scotchies but have been slightly scarred from butterscotch since earlier this week I made what turned out to be awful butterscotch chip cookies, not realizing the chips expired almost a year and a half ago!!! Pro tip: check expiration dates! Time to get some fresh chips….

  13. I don´t think I have ever tasted butterscotch morsels, dang I have been missing out! I mean you would choose these cookies over chocolate chip cookies!!! This is a recipe I have to try, I know my kids will love these cookies 🙂

  14. Hi Sally,
    I have a cooking chemistry question regarding butter. If a recipe calls for room temp butter and the butter used is perhaps a bit more softened than room temp(but not melted) how does that temp affect the spread when the batter ends up being chilled before baking? Doesn’t the chilling sort of zero out the specific consisency of the butter or does some chemical thing happen as the ingredients are incorporated? I chill just about every cookie before I bake and I have often wondered about butter going from chilled to softened back to chilled and then baked. 
    Thanks for ay insight you can provide.

    1. Hey Nancy! It’s actually more about the creaming process than the chilling. If butter is too soft when you are creaming it with sugar, it won’t produce as much air during the creaming process– which will lead to dense and, often, collapsed cookies.

  15. Would regular quick cooking oatmeal work ? My husband says Old Fashion Oats it so tough?
    I know I would love them.
    Thanks.

    1. Hi Eunice! I recommend whole rolled oats in these oatmeal scotchies. Whole oats will provide a chewier texture. Quick oats are a little more powdery and fine. You could use them instead, but the cookies may not be as chewy.

  16. These were INCREDIBLE! My absolute new favorite cookie! (I actually made the Magic 5 Cookies which are basically this but I used the sugar amounts from this recipe). Thank you SO much for sharing!!

  17. These are so good!  Just took the last tray out of the oven.  Perfectly soft and chewy. Most of them will make it to a work party tomorrow. 😉  

  18. I love just about any cookies with oats! One of my favorite is the coconut, oat, toffee cookies that were a bonus from preordering your latest cookbook. I made these yesterday and had the same problem I do with the coconut, oat, toffee cookies though–maybe you can help! My dough is super sticky– it never comes out of my scoop cleanly. Also the cookies always spread, leaving the edges without oats so I either have burned edges or raw centers. These types of cookies are the ONLY ones I have trouble with. I mix up a batch of cookies typically weekly and I’m very comfortable with appropriate butter temps, etc. And I always use a scale to measure. PLEASE HELP!!!!

  19. So excited for these! I am making a crap-ton of dough today for a school event coming up: these, snickerdoodles and chocolate chip. I plan to make double batches and freeze balls and then if I need to, all I have to do is go to my freeze stash and quick bake a tray or 6.

    Question about salt: what salt do you use in your recipes?? I have sea salt and kosher salt and they are not created equal in recipes! Kosher salt crystals are much bigger therefore you’d likely use less. Thank you for the wealth of info (and time!!! you save me)!

    1. So many cookies!! But it’s so great you’re getting a head start now!

      I always use regular table salt in my baking.

  20. Yay! I just made the Magic 5 cookies last week, and discussed at length the virtues of the butterscotch chip! Also, nerd alert, you counted those chips. Haha! Love it.

  21. Hi, I just made these and I followed the recipe exactly. My butter sat out for a couple of hours. It was still cool, but dented easily. I refrigerated the dough for an hour, and I even put the cookies, once shaped and on the cookie sheet, back in the fridge to stay cool while waiting on the oven. The cookies spread so much. I ended up making the last pan a smaller size cookie, and they didn’t spread as bad. I bake a lot, and this is the only cookie I have this issue with, no matter which recipe I use. Any suggestions would be appreciated!

    1. Hey Patty! And you didn’t change the recipe at all? Baked it just as written? My suggestion would be to add a little more flour next time to strengthen the cookie dough.

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