These Oatmeal Butterscotch Cookies (Oatmeal Scotchies) are soft, chewy, and loaded with butterscotch chips! Perfectly chewy and no chilling required!
If you love oatmeal cookies, check out these Oatmeal Cranberry Cookies and these Oatmeal Chocolate Chip Cookies next!
I’ve mentioned it before, but I’m saying it again: I love cookies.
I will take a stack of freshly baked cookies over a slice of cake any day, and I have no problem stealing from my stash and eating them straight out of the freezer.
I have a few requirements for perfect cookies, and these Butterscotch Oatmeal Cookies tick all the boxes.
Why these are the perfect Oatmeal Butterscotch Cookies:
- They are soft, but not fluffy or cakey.
- They are chewy and a little crispy around the edges,
- They are not too thick and not too thin.
- And most of all? Loaded with butterscotch chips. I loooooove oatmeal cookies with butterscotch chips!
What people are saying
“This is a fantastic recipe. My favorite oatmeal cookie base that I have ever made. Not sure what it is that does it, but excellent. Thanks!” Allison
Oatmeal Scotchies ingredients:
- Butter: I like to use unsalted butter so I can control the saltiness in the end, but you can also use salted butter and reduce the added salt.
- Brown sugar: gives it a rich flavor and chewy texture.
- Rolled Oats: use the large flake or rolled oats for the best texture! Quick oats will work in a pinch.
- Flour: you can swap all of the flour with whole wheat flour or gluten-free oat flour for more fiber or a gluten-free cookie.
- Cinnamon: you can increase it or omit it according to your tastes.
- Butterscotch chips: gives it that distinct Oatmeal Scotchies flavor, but you can easily swap these for another kind.
How to Make Oatmeal Butterscotch Cookies:
This is a quick overview with some photos to guide you! Jump to the recipe card to see the full recipe and measurements.
- Cream the butter and sugar together, then add the egg and vanilla.
- Add the dry ingredients to the cookie dough.
- Stir in the butterscotch chips.
- Scoop and bake, keeping in mind the bake time will vary depending on the size.
How long to bake oatmeal cookies:
As with all cookies, you really want to find that sweet spot for bake time.
You want to pull them out when they are a bit glossy in the middle. Cookies will continue to set somewhat on the hot pans out of the oven, so a little underbaked coming out of the oven is actually okay.
Rather than relying on set bake times, set your timer a couple minutes early and look for visual cues of doneness.
How to freeze Oatmeal Butterscotch Cookies:
Having a freezer stash of homemade cookies is one of my greatest pleasures. They’re perfect for quickly adding to lunches, picnics, dessert trays, or for those days you have unexpected company drop by right around coffee break 😉
The best part is that cookies freeze perfectly, and for quite some time, so you never have to worry about a loss of quality (only quantity!).
To freeze these Butterscotch Oatmeal Cookies, place in a large freezer bag or freezer-safe container and seal completely. You want to ensure a tight seal to prevent freezer burn.
Oatmeal Butterscotch Cookies Recipe
written by Ashley Fehr
Ingredients
- ¾ cup unsalted butter, room temperature
- 1 cup brown sugar, packed (about 200 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups large rolled oats
- 1¼ cups all purpose flour, (about 160 grams)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups butterscotch chips, (about 210 grams)
Instructions
- Preheat oven to 350℉ and line two baking sheets with parchment paper.
- In a large bowl with an electric mixer, beat butter and sugar until light and fluffy (about 3-4 minutes).
- Add egg and vanilla and beat until smooth.
- Add oats, flour, cinnamon, baking powder, baking soda and salt and stir with an electric mixer or by hand until completely combined. Stir in butterscotch chips.
- Drop by heaping tablespoonfuls (if you’re using a cookie scoop, you’ll want to use a 2 TBSP scoop) onto parchment paper 2 inches apart (I do 12 per pan). If you like thinner, chewier cookies, press down slightly (this step is optional).
- Bake at 350℉ for 8-9 minutes (longer for larger cookies), until the edges are beginning to brown and the centers are almost set (a bit of glossiness in the center is okay, as they will continue to set on the hot pans).
- Let sit for 5 minutes before removing from the pan to cool completely. Store in an air tight container up to 1 week, or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My mom is the expert on this one. She has a few recipes that she’s stuck with over many, many years because they are perfect. I’ve shared quite a few of them here, including:
How to make other varieties of oatmeal cookies:
You can absolutely feel free to swap out the butterscotch chips and hint of cinnamon for other varieties. Here are a few ideas:
- Leave out the cinnamon if it’s not your thing (I personally love the warmth it adds!) or increase it and add in a pinch of nutmeg, ginger and cloves as well.
- Swap out the butterscotch chips for white chocolate chips and add in toasted macadamia nuts or dried cranberries.
- Swap out the butterscotch chips for chocolate chips or raisins, or both!
Katie says
Another wonderful cookie recipe from you! I have made this in various flavors- white chocolate macadamia nut, cinnamon raisin, coffee chocolate chip, and butterscotch pecan and they have all received rave reviews. What a great, versatile recipe. Thank you!
Ashley Fehr says
Thanks Katie! It’s a favorite here too!
Lisa Turner says
Thank you! These turned out great.
Ashley Fehr says
I’m so glad!
SG with WG says
Thank you for the most delicious and versatile Scottie recipe! We just tried this for the first time. Our variation included rum extract instead of vanilla, adding 1/4 t nutmeg to offset the sweetness and 3/4 C gluten free flour + 1/2 C all purpose flour. Baked 10 mins before setting for 5 more. O MY GOOD NESS! Incredible!!!! Wondering if topping them with a teensy more salt before setting would leave one speechless?!?! Thanks again! We had so much fun!
Ashley Fehr says
Thanks for sharing!
Arbar says
These turned out absolutely perfect! The only thing I changed was making the ratio of butter butterscotch chips 2/3 to 1/3 white chocolate chips! I find it really gives it a little extra something! Thank you!
Ashley Fehr says
Love that idea!
Allison says
This is a fantastic recipe. My favorite oatmeal cookie base that I have ever made. Not sure what it is that does it, but excellent. Thanks!
Ashley Fehr says
Thank you Allison!
Amber says
I’m getting ready to try this recipe and I’m confused. It says one cup packed brown sugar (about 140 grams). When I lightly pack 1 cup brown sugar is about 210 grams ? That’s a big difference. Not sure what to do? I guess I’ll go my 140 but I hope they turn out! Lol
Ashley Fehr says
I’m so sorry Amber! You’re right — there is an error in the weight. It should be 200-210
Kim says
I had been wanting to make these since I found the recipe and finally did tonight. They were SO worth the wait!
Thank you for this wonderful transportation back to my childhood baking with my Grammy 💙 so delicious and will be my go to for butterscotch oatmeal cookies!
The Recipe Rebel says
Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review!
Terrie says
I’ve been baking and cooking for 60 years and decided to try this recipe today and it turned out absolutely delicious. I put half chocolate chips and half butterscotch chips plus I added a half a cup of crushed pecans. Will be checking out more of your awesome recipes! Thank you
The Recipe Rebel says
Hi Terrie! So glad you enjoyed the recipe! Thank you for this kind review!
Elana Green-Lewis says
Hi! These cookies are amazing! Do they work with gf flour?
Ashley Fehr says
For oatmeal cookies I typically use gluten free oat flour and it works great!
Sherry says
Loved these! Many people asked me for the recipe!! Now one of my fave cookie recipes!
The Recipe Rebel says
Hi Sherry! So glad you enjoyed the recipe! Thank you for this kind review!
Rebecca says
Best oatmeal cookie I’ve ever made!
The Recipe Rebel says
Thanks so much Rebecca!
Rebecca says
Anything but dry. Soft and chewy center with crisp edges. Deep rich flavour from the all brown sugar( I used dark brown) Best oatmeal cookie I’ve ever made! I substituted the butterscotch chips for dark chocolate chunks. Delicious!!
Pat says
Super dry, consistency of sand. Bummer. I would suggest more liquid.
The Recipe Rebel says
Hi Pat! I’m sorry you had trouble with the recipe. It sounds like the butter and sugar did not get mixed properly. When it is under mixed it will remain gritty and change the result of your cookie. This recipe has worked well for myself (and others) so I wished it would of been a hit for you too.
Vivika says
Absolutely delicious!! I added a bit more flour, but besides that they turned out great! Very satisfied.
Thanks!
The Recipe Rebel says
Hi Vivika! So glad you enjoyed it! Thank you for your review!
Ashley says
These are amazing! Made these a handful of times. I love butterscotch. My husband loves oatmeal Raisin so I’ve Also swapped out the butterscotch for raisins and they were perfect
The Recipe Rebel says
Hi Ashley! So glad you enjoyed the cookies! Thank you for this review!
Penny Sumner says
Loved these and hubby did too! Crisp but chewy, great combo. Did recipe, next time cutting the sugar down a little.
The Recipe Rebel says
Hi Penny! So glad you enjoyed the recipe! Thank you for this review!
Evelyn says
You nailed it! Perfect ! Just pinch cinnamon sets it apart ! Good call ! It’s a keeper !
Ashley Fehr says
Thanks Evelyn!
Michelle Animas says
I have made these 4 times in the last 2 weeks! 😂 They just don’t last!!! They are so delicious!!!! Perfect in every way!! Thank you!!
The Recipe Rebel says
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
W. Hollon says
I only had whole grain oats to use in this recipe and they were STILL delicious. I had to bake them longer, but that may just be my oven
Ashley Fehr says
I’m so glad you liked them!
Matty O’Reilly says
This is the first time I’ve made these with 100% brown sugar and not a blend of white and brown sugars. I like these! Great recipe.
Ashley Fehr says
Thank you!