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, delicious, and packed with texture.

oatmeal scotchies on a cooling rack

Butterscotch chips or butterscotch morsels, whatever you 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 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
  • Just like grandma’s
  • No crazy ingredients or mixing techniques

I plead my case. Oatmeal scotchies rule.

stack of oatmeal scotchies

oatmeal scotchies cookie dough in a glass bowl

Best Ingredients to Use in Oatmeal Scotchies

  • 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. For even more information, here’s an in-depth post about room temperature butter. Worth the read!
  • 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.
  • 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!

2 sticks of softened butter

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.

oatmeal scotchies cookie dough on a baking sheet before baking

Overview: 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.

  • Whisk the dry ingredients together, beat the wet ingredients together, then combine both. Mix in the oats and butterscotch morsels. This is a super sticky and thick cookie dough. 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 balls. Here is the cookie scoop I love and highly recommend for this sticky dough. Bake the cookies until they’re lightly browned on the sides. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops– this is only for looks!

overhead image of oatmeal scotchies on a cooling rack

hand holding an oatmeal scotchie cookie

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overhead image of oatmeal scotchies on a cooling rack

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 (affiliate links): 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

170 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.

    1. I’m so glad you enjoyed them, Jules!

  4. I added raisins also, and did a bit less oats.
    With or without them, this recipe is amazing. Thank you. ❤

  5. 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!

  6. followed the recipe exactly, and they came out PERFECT! this one’s going in my Keeper’s Folder 🙂

  7. Can you leave the molasses out, are is it very important for this oatmeal recipe?!

    1. You can leave it out, yes.

    2. 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.

  8. rita sirabella says:

    If you I want just oatmeal no choc or raisins…increase the oatmeal or leave as is?

    1. Hi Rita! Just leave out the add-ins. No other changes necessary.

      1. Rita Sirabella says:

        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

  9. Made these tonight for a change with christmas cookies. They are an instant hit with my husband and kids!!!

  10. If you leave out the molasses do you need to change baking time or anything else?

    1. No other changes necessary if you leave out the molasses.

  11. 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!

  12. 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.

  13. 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!

  14. 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.

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

    1. Hi Julie, You can use quick oats in a pinch but your cookies will not be as chewy.

  16. I really like the flavor of this Scotchie recipe but I’ve made them twice now and they turned out flat and kind of separated twice now. I’ve checked butter temperatures and what not but I can’t seem to nail this one down, unfortunately.

    1. Same! Tried several times. I can’t figure out where I’m going wrong.

      1. I’ve been told too much butter. Advice was to try half butter half shortening or just find a recipe with less butter. I also tried a new unsalted butter I’d never used before for the oatmeal chocolate chip recipe on here and same exact problem as these AND they turned a deep brown before they were done with oven settings correct and all. So strange, will do some more baking and testing (more cookies, yaaaaay!!)

  17. Can I use steel cut oats??

    1. No, I don’t recommend it.

  18. Uh oh! My new favorite social distancing cookie is gonna ruin my waistline! I decreased the oats by a skosh and added some chopped pecans. Yum!!

  19. ABSOLUTELY ADDICTIVE, AND MY ALL-TIME FAVORITE COOKIE !
    These are absolutely amazing. Another killer recipe from your site. Whenever I need to research a recipe,I always consider your opinions at the top of my list. This cookie is to die for ! I followed this recipe exactly and sprinkle on some coconut. Everyone asks for this recipe when I share with others. Do yourself a favor,and ONLY use Guittard Butterscotch Chips.Although they are hard to find,you can order them online,and there is no equal.

  20. These are soooo good!! I will half the butterscotch morsels next time because wow they are crazy sweet! And that’s coming from me!!! Haha

  21. Gale Labelle says:

    Can I make the cookies smaller and lessen the cooking time?

  22. Has anyone tried baking these as a bar cookie??? Hit or miss? Any tips?

  23. Hi, can I make these without the butterscotch? It’s not available where I live 🙁

  24. Hi Sally! I see the OXO cookie scoop you linked – do you generally use the “large” option for all your cookies? Seems a bit big, but I want to go ahead and purchase if you recommend the large size!

    1. Hi Mary! I usually use the medium size for most cookies. It scoops 1.5 Tablespoons. If I need larger cookies, I make it a heaping scoop. I love it!

  25. Came out great! First pans came out really think. This last pan looks a little thicker. Hmmmm

  26. Hi Sally,
    Can I add raisins, if yes, in what amount? Do I need to make any other adjustments?

    1. Hi Carole, You can replace some of the butterscotch morsels with raisins. I recommend keeping the total amount of butterscotch morsels plus raisins to 2 cups.

  27. Can this recipe be made as a bar?

    1. Hi Laura! 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.

  28. Nancy Mcleary says:

    Sally, I was eager to try this recipe ! I , unfortunately, did not get great response ! They are dry and crumbly . I’ve made your oatmeal raisin and oatmeal chocolate chip cookies with terrific results. I always make my oatmeal cookies with a 1+1/2 tbls scoop, the larger cookies are just too big for us. I just adjust the baking time. I ended up baking these around 13 minutes because they seemed raw. Do you have any idea what I can do to prevent this from happening again?

    1. Hi Nancy, Make sure you are Properly Measuring your Ingredients, especially your flour. Spoon and level instead of scooping or you will end up with too much which will dry out your cookies. Also check to make sure you are using old fashioned whole oats and not quick oats. Quick oats will absorb too much liquid which dries out the cookies.

      1. Nancy Mcleary says:

        Thanks Sally!
        I weighed the ingredients and I purchase whole oats from Sprouts!
        Do you think maybe I baked them too long? How are they supposed to look when done? If I measured 1+1/2 tbls for each cookie, how long would you suggest baking them? I put them in the freezer until time to put them into the oven (after shaping)?
        I am perplexed, actually, I am a pretty good baker, thanks in part to all of your extremely helpful hints.

  29. Hi Sally,
    I love your recipes and I am a pretty good baker, however, my cookies came out a little dense and didn’t spread as much. I used salted butter instead of unsalted, but it shouldn’t have made the batter so dense. Any thoughts on what I can do to correct the density? I used Guittard butterscotch which is pricey and don’t want to throw out this batch. I was thinking about adding a little melted butter to moisten/increase spreadability —your thoughts?

    1. Hi Kay! If oatmeal cookies don’t spread much, you may want to double check how you’re measuring the flour– make sure you are spooning and leveling that flour instead of scooping it. Likewise, the longer the dough sits, the more moisture the oats will absorb. If you decide to try the cookies again, I recommend only chilling the dough for 45 minutes. You can also try slightly reducing the flour by 2-3 Tbsp or adding another 1-2 Tbsp of butter.

  30. These cookies were absolutely delicious! The first batch that went in the oven spread a lot and were flat and flavorless (I had chilled the dough for just 30 minutes in the fridge). For the second batch, I put the entire tray of rolled cookie dough in the freezer for about 10 minutes and it made a huge difference. They were soft, chewy, and literally the most delicious oatmeal raisin cookie I’ve ever tasted. Thank you for this recipie!

    1. Also, I just realized I left this review for the wrong cookie! I made Sally’s Soft and Chewy Oatmeal Raisin Cookie. But these scotchies are next on my list!

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