Oatmeal Scotchies

These soft and chewy Oatmeal Scotchies are packed with gooey, sweet butterscotch chips and warm cinnamon in a perfect oatmeal cookie package.

Course Dessert

Cuisine American

Keyword Oatmeal Scotchies

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 149kcal

Author Michelle

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.

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.