Oatmeal Butterscotch Cookies have crispy edges and a deliciously chewy texture. Loaded with oats and packed with lots of butterscotch chips in every bite!
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This oatmeal butterscotch cookie recipe or scotchies as some people call them is a simple recipe that's ready in about 30 minutes or less and no chill time is required.
Why this recipe works
This oatmeal cookie has an extra chewy texture and is loaded with butterscotch flavor. Oatmeal cookies are a huge hit in our house like my Reese's Pieces Peanut Butter Cookies, Triple Chocolate M&M Cookies served with cold glass of milk or a hot cup of coffee.
ingredients needed for this oatmeal scotchies recipe
- Butter: I recommend using unsalted butter softened butter, if you only have salted butter you can just reduce the salt by a little bit.
- Sugars: Both brown sugar and granulated sugar are needed.
- Baking soda/baking powder:
- Egg: A room-temperature egg is always best to use.
- Vanilla: Use pure vanilla extract for optimal flavor.
- Flour: All-purpose flour
- Oats: Rolled oats or old-fashioned oats
- Butterscotch: Nestle butterscotch morsels are found in the baking aisle.
How to make chewy oatmeal cookies
- Step 1: In a medium bowl add the dry ingredients and whisk together.
- Step 2: In a large bowl add the butter and sugars and using a hand mixer blend until creamy.
- Step 3: Blend in the eggs and vanilla just until combined.
- Step 4: Add in the dry ingredients and mix until combined.
- Step 5: Add in the oats and mix.
- Step 6: Fold in the butterscotch chips with a spatula or wooden spoon.
- Step 7: Drop dough balls and place on a cookie sheet lined with parchment paper.
- Step 8: Bake! You want the centers to look slightly underdone they will continue to bake as they cool.
Recipe Tips
- Make sure not to overbake, these cookies are supposed to be chewy and they will become crunchy if overbaked.
- I always recommend doing a two-cookie test run with your oven to properly adjust the time if needed.
- Make sure you butter is at room temperature and not melted or else your cookies will spread all over the place.
- Place the cookie sheet in the center of your oven for the best even cooking.
- You don't have to chill the dough but you certainly can if you prefer. You can store the dough in the refrigerator for up to 3 days.
- I always use light colored cookie sheets lined with parchment paper so they don't burn.
Recipe Faq's
In most baking recipes it's vital to spoon your flour into the measuring cup. If you scoop the cup into the flour container it will pack the flour causing you to have too much flour in your recipe and they will turn out dry.
Yes, you can freeze the baked cookies in a freezer container or ziplock freezer bag. Or you can place the oatmeal cookie dough balls on a baking sheet lined with parchment paper and place in the freezer for about 2 hours until somewhat hard then place in a ziplock freezer bag and bake these perfect cookies on any given day when the craving hits.
If they do spread a bit to much for your liking, while they are still hot out of the oven use a round cookie cutter or glass and place it on the outside of the cookie and rotate it around the edges to help make them round works like a charm every time.
Old Fashioned oats will give you the chewiest texture. Quick oats have been pressed and therefore will work but it will be a softer texter.
More cookie recipes
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Oatmeal Butterscotch Cookies
Equipment
- 1 Baking sheet
- 1 Cookie scoop
- 1 Hand mixer
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla
- 1 1/2 cups old fashioned oats
- 1 cup butterscotch chips
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl add the flour, baking powder, baking soda and salt and whisk together.
- In a large bowl add the softened butter, granulated sugar and brown sugar and using a hand mixer beat on medium until creamy.
- Add in the egg and vanilla and mix.
- Add in the dry ingredients and mix just until combined.
- Mix in the old fashioned oats just until combined.
- Using a wooden spoon or spatula fold in the butterscotch chips.
- Scoop 2 tablespoons of cookie dough and gently roll into balls or use a cookie scoop. Place a few extra butterscotch chips on top.
- Bake for 8-10 minutes
These cookies were chewy just like I prefer my oatmeal cookies. The butterscotch chips added an additional sweetness, my kids devoured them!