These chewy Oatmeal Scotchies are the ultimate nostalgic treat—where warm, chewy cinnamon-spiced oatmeal cookies meet the sweet gooeyness of butterscotch chips.
A perfect blend of rolled and quick oats for the best texture. Soft in the middle, crisp on the edges, and totally irresistible! Perfect for holidays, lunchboxes, or anytime you need a sweet bite.
Oatmeal Scotchies
These chewy Oatmeal Scotchies are a cozy, nostalgic treat loaded with hearty oats and rich butterscotch chips. Golden on the edges, soft and chewy in the center, and perfectly spiced with cinnamon, they’re everything you want in a cookie—plus a little extra sweetness from those melty butterscotch morsels.
Whether you're baking for the holidays or just need a comforting afternoon pick-me-up, this easy recipe will have you covered.
What Are Oatmeal Scotchies?
Oatmeal Scotchies are classic oatmeal cookies with one very delicious twist—butterscotch chips. The warm, brown sugar and vanilla flavors of the cookie dough pair perfectly with the sweet and creamy butterscotch. They’re soft, chewy, and just a little crispy around the edges—basically cookie perfection.
What Oats Are Best for Oatmeal Scotchies
For the best texture and flavor, I like to use a combination of old-fashioned rolled oats and quick oats. Each brings something special to the cookie dough:
- Old-fashioned rolled oats provide a hearty, chewy texture and that classic oatmeal cookie look.
- Quick oats are more finely cut, which helps the dough hold together and gives the cookies a softer, more tender bite.
Using both gives you the best of both worlds—chewy and soft, with just the right amount of structure. If you only have one type on hand, either will work in a pinch, but the mix of both really elevates the final cookie.
Oatmeal Scotchies Variations
- Add chopped pecans or walnuts for crunch.
- Sprinkle in coconut flakes for a tropical twist.
- Use chocolate chips or white chocolate chips instead of butterscotch for a fun flavor swap.
- Add a pinch of flaky sea salt on top before baking for a salty-sweet finish.
How to Freeze Oatmeal Scotchies
Oatmeal scotchies can be frozen before or after baking. To freeze baked cookies, simply allow to cool completely. Lay in a single layer on a lined baking sheet. They can be close together. If you have more cookies than can fit in a single layer, add another sheet of parchment paper, and create a second layer. Place in the freezer for about two hours, until frozen. Then transfer frozen cookies to a freezer bag. (This method will prevent cookies from sticking together.) Baked cookies freeze well for up to 3 months. Thaw the whole bag or individual cookies at room temperature until completely thawed before eating or serving.
You can also freeze the cookies before baking so that you can have freshly baked cookies any time. Line a cookie sheet with parchment paper, and drop dough balls closely together, as directed in step 7. They can be much close than 2-inches, as they will be frozen instead of baked, but keep them from touching. Place baking sheet in the freezer for two hours, until frozen. Once cookie balls are frozen, transfer them to a freezer bag. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw!
More Cookies & Bars Recipes You'll Love
- Toffee Pretzel Cookies - Sweet, salty, and irresistibly crunchy, these Toffee Pretzel Cookies are packed with gooey toffee bits and salty pretzel pieces for the ultimate cookie mash-up.
- Soft Oatmeal Raisin Cookies - Classic and comforting, these cookies are perfectly chewy with warm cinnamon spice and sweet bursts of raisins in every bite.
- Butterscotch Blondies - Rich, buttery, and full of sweet butterscotch flavor, these easy blondies are a chewy, golden treat that comes together in one bowl.
- Butterfinger Cookies - Loaded with crushed Butterfinger candy, these soft and chewy cookies are a peanut buttery dream with a satisfying candy crunch.
- Scotcheroos - A no-bake favorite made with crispy rice cereal, peanut butter, and a decadent chocolate-butterscotch topping. Easy, nostalgic, and totally addictive!
👉 Browse all cookie recipes here
Oatmeal Scotchies Video
Oatmeal Scotchies
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar
- ¾ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups old-fashioned rolled oats
- 1½ cups quick oats
- 2 cups butterscotch morsels plus more for on top
Instructions
- Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large mixing bowl, cream together butter and both sugars until light and fluffy.
- Beat in eggs, vanilla, and molasses until fluffy.
- In a separate large mixing bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add flour mixture to the butter mixture until completely combined.
- Fold in oats and butterscotch morsels.
- Scoop balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. Press extra butterscotch chips into the tops, if desired.
- Bake for 13-15 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Notes
- Pro Tip: Press some extra butterscotch chips into the tops of the unbaked cookie balls to make them look professional quality.
- Make Ahead: 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 7.
- Storage: Cookies stay fresh covered at room temperature for up to 1 week.
- Freezer Directions: 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.
Nutrition
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