Oatmeal Scotchies are a chewy, buttery oatmeal cookie filled with butterscotch chips. The perfect twist to the classic oatmeal cookie.
We love Oatmeal Cookies (my classic Oatmeal Raisin Cookie is a kid favorite) and these chewy cookies don’t disappoint! You’ll want to fill these with my amazing Classic Buttercream Frosting. They’ll be your favorite cookies ever.
Old Fashioned Oatmeal Scotchies are the perfect combination of chewy classic oatmeal cookies with butterscotch chips. We love the addition of butterscotch chips because they add a fun caramel flavor without the work of adding fresh caramel or dealing with melted and hardened caramel chips. These cookies stay buttery, chewy and moist and will rival your favorite oatmeal cookies!
These cookies have a classic flavor to them but you can make them your own too. We like to add in chocolate chips, white chocolate chips, chopped nuts, sometimes a 1/4 cup of peanut butter, some ground cinnamon or instead of light brown sugar you can add in dark brown sugar for a deeper molasses flavor.
More Cookie Recipes:
HOW TO MAKE COOKIES CHEWY:
- Use a combo of brown sugar and granulated sugar in your cookie recipe like we do in this one make the best cookies.
- Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.
- If you’d like to make Crispy Oatmeal Scotchies bake the cookies for 11-12 minutes
- If you mix the flour too much in the recipe the cookies can be too dry.
- Refrigerate your cookie dough to keep the cookies thicker if you find they are baking too thin.
- Use a good quality baking sheet/cookie sheet.
HOW TO MAKE THESE OATMEAL SCOTCHIES GLUTEN-FREE:
Instead of using flour, grind instant oats into flour instead and use in place of flour and bake as directed.
WHY ARE MY OATMEAL SCOTCHIES FLAT?
If your cookies are baking flat you may need to refrigerate the cookie dough before baking. If you’ve let the dough sit out too long or if your kitchen is too hot and the butter has broken down in a kitchen that is too warm it won’t hold up it’s structure long enough to allow the cookies to bake thicker.
Using rolled oats instead of instant oats will also provide better structure for the cookies.
HOW TO STORE YOUR COOKIES:
To keep these cookies fresh and chewy keep them stored in a tightly closed container for up to one week. If you find your cookies are going stale faster than that, try including a slice of bread in the container with them to absorb any excess moisture that is making it’s way into the container.
Can you freeze Oatmeal Scotchies? Yes, you absolutely can, just freeze them with parchment paper between layers, in an airtight container to prevent freezer burn.
COOKIE BAKING TIPS:
- Use a good silicone mat. This prevents excess browning on the bottom of your cookies AND means you don’t have to worry about them sticking since we have caramel in these cookies.
- Preheat your oven well ahead of time and check the temperature with an oven thermometer.
- Use an electric mixer to beat the butter and sugar well until very light and fluffy before adding in the flour mixture and the butterscotch chips.
- Let your cookies cool completely on a wire rack instead of on the baking sheet. I only let them cool on the baking sheet for a couple minutes to firm up before removing them.
- Using a cookie scoop ensures all your cookies will be the same size.
- Instead of using a stand mixer you can use a large bowl and hand mixer since you only need to beat butter with sugar and the rest of the ingredients only need to be barely combined.
- Yield: 24 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 350 degrees and to your stand mixer add the butter and sugar on medium speed beating until light and fluffy for 1-2 minutes.
- Add in the egg and vanilla until well mixed then on low speed add in the flour and baking soda until just combined.
Add in the oats and butterscotch chips until just combined on low speed and using a 2 tablespoon measure scoop the dough onto a baking sheet and bake for 8-9 minutes.
Yield: 24 servings, Amount per serving: 116 calories, Calories: 116g, Carbohydrates: 17g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 19mg, Sodium: 55mg, Potassium: 28mg, Sugar: 11g, Vitamin A: 2.7g, Calcium: 0.8g, Iron: 2.2g
All images and text © for Dinner, then Dessert.