Soft and Chewy Oatmeal Scotchies Cookies

Soft and Chewy Oatmeal Scotchies — 😍❤️🎉 Soft, chewy, and hearty without being too dense! They’re thick enough, but not overly thick, and are just enough to sink your teeth into. Best of all, they’re loaded with sweet butterscotch chips!

Oatmeal Scotchies Recipe

These butterscotch chip cookies are a tasty trip down memory lane. My grandma used to make them, and I hadn’t had them in ages. So, I changed that.

They turned out to be my favorite oatmeal cookie to date. They’re soft, chewy, and hearty without feeling like I need to strap a backpack on and take them mountain hiking. Sometimes oatmeal cookies get a little too oaty and hearty. I want a cookie, not a granola bar.

They’re also thick enough, but not too thick. Sometimes really thick oatmeal cookies turn dry or cakey, a total deal-breaker. Plus, really thick cookies take longer to bake, and you run the risk of the bottoms getting too dark before the tops are set.

And they’re not too thin. There’s nothing worse than biting into a paper-thin cookie that just sort of disappears. I don’t like thin cookies in general, but thin oatmeal cookies are particularly unsatisfying.

Best of all, they use butterscotch chips. I just love butterscotch and I find it’s very under-represented in recipes in general. After making my favorite peanut butter to date, I vowed to use more butterscotch in my baking.

For anyone who dislikes raisins in your oatmeal cookies, your wishes have been granted. No raisins, nor chocolate chips. Just loads of butterscotch.

Oatmeal cookies, when done right, are some of my favorite cookies. I found myself going back for one more, one more. The chewiness, the hearty texture, the nuttiness of the oats, and nostalgic memories of gobbling vast quantities of my Grandma’s oatmeal cookies make these my new favorite oatmeal cookies. And the abundance of sweet butterscotch chips doesn’t hurt, either.

What’s in Oatmeal Scotchies? 

To make these oatmeal butterscotch cookies, you’ll need: 

• Egg
• Unsalted butter
• Light brown sugar and granulated sugar
• Vanilla extract
• Old-fashioned oats
• All-purpose flour
• Cinnamon and nutmeg – I prefer my oatmeal scotchies to be well-spiced, so I wasn’t shy about adding the cinnamon or nutmeg. Adjust to your preferences, as needed
• Baking soda
• Salt
• Butterscotch chips – When measuring the butterscotch chips, I measured 1 heaping cup. Don’t be skimpy on the butterscotch

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Oatmeal Scotchies 

These oat scotchies require a bit of planning, but they’re simple to make. Here’s an overview of the process:

1. Cream the egg, butter, sugars, and vanilla until light and fluffy.
2. Scrape down the sides of the bowl, add the dry ingredients, and beat again. Incorporate the butterscotch chips.
3. Use a 2-inch medium cookie scoop to portion the dough into about 20 mounts, place them on a plate, and flatten them slightly. Cover the plate with plastic wrap, and chill.
4. Arrange the cookie dough on two baking sheets lined with Silpat mats or parchment paper greased with cooking spray, leaving space between each cookie.
5. Bake just until the edges are soft and the tops are barely set. Cool on the trays for about 5 minutes, and transfer them to a wire rack to cool completely.

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4.33 from 31 votes

Soft and Chewy Oatmeal Scotchies Cookies

By Averie Sunshine

 😍❤️🎉 Soft, chewy, and hearty without being too dense! They’re thick enough, but not overly thick, and are just enough to sink your teeth into. Best of all, they’re loaded with sweet butterscotch chips!

Prep Time: 11 minutes minutes

Cook Time: 9 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 20 servings

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Equipment

• 1 Stand Mixer Fitted with a Paddle Attachment
• 1 (2 inch) Medium Cookie Scoop
• 2 Baking Sheets
• 1 Wire Rack

Ingredients  

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• ▢ 1 large egg
• ▢ ½ cup unsalted butter, 1 stick
• ▢ ½ cup light brown sugar, packed
• ▢ ¼ cup granulated sugar
• ▢ 1 tablespoon vanilla extract
• ▢ 1 ½ cups old-fashioned whole rolled oats, not instant or quick cook
• ▢ ¾ cup all-purpose flour
• ▢ 2 teaspoons cinnamon
• ▢ ¾ teaspoon ground nutmeg
• ▢ ½ teaspoon baking soda
• ▢ pinch salt, optional and to taste
• ▢ 1 heaping cup butterscotch chips

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Instructions 

• To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the egg, butter, sugars, vanilla, and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes.
• Stop, scape down the sides of the bowl and add the oats, flour, cinnamon, nutmeg, baking soda, optional salt, and beat to just incorporate, about 1 minute.
• Add the butterscotch chips and beat momentarily to incorporate.
• Using a 2-inch medium cookie scoop (about 2 tablespoons), form dough mounds (I made 20). Place dough mounds on a large plate. Flatten mounds slightly. Cover plate with plastic wrap and refrigerate for at least 2 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.
• Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray. Place mounds on baking sheets, spaced about 2 inches apart. I bake 8 to a tray.
• Bake for 9 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. Cookies may not appear to be done, but they firm up dramatically as they cool. Baking longer results in cookies with dark or burnt bottoms and that set up too crisp and hard and don’t stay soft over time.
• Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling.

Notes

Storage:

– Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

– Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Serving: 1serving, Calories: 165kcal, Carbohydrates: 24g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 58mg, Sodium: 81mg, Potassium: 55mg, Fiber: 1g, Sugar: 15g, Vitamin A: 217IU, Vitamin C: 0.01mg, Calcium: 19mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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