These chewy Oatmeal Scotchies (or Oatmeal Butterscotch Cookies) are loaded with sweet and creamy Butterscotch Chips, warm Vanilla, Old-Fashioned Oats, and a hint of Cinnamon!
Oatmeal Scotchies are the perfect sweet treat for butterscotch lovers!
They have the perfect combination of sweet and spiced flavors, to make deliciously warming cookies.
We love them in the summertime, with their earthy oaty taste, but the sweetness and spices make them ideal for the cooler months too.
They're always a hit at bake sales, pot lucks, and would work great in on your holiday cookie trays!
Shopping List Nestle Oatmeal Scotchies
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Old Fashioned Oats, Granulated Sugar, Brown Sugar, Baking Soda, Ground Cinnamon, Ground Nutmeg, Salt
Filling. Butterscotch Chips (Nestle Butterscotch Morsels)
How to Make Oatmeal Scotchies Recipe
Preheat oven to 375 degrees F.
In a large mixing bowl or in the bowl of a stand mixer with a paddle attachment, cream together softened Butter, White Sugar, and Brown Sugar.
Scape the sides of the bowl as needed to make sure you're using all the ingredients. Use a rubber spatula for this.
Add Egg and Vanilla Extract and continue to cream together.
In a separate bowl, combine All Purpose Flour, Baking Soda, Cinnamon, Nutmeg, and Salt.
Gradually add the flour mixture to the butter and sugar mixture until fully combined.
Mix in the Old Fashioned Oats (uncooked).
Hand stir in the Butterscotch Chips, but be careful to not over-mix the oatmeal cookie dough.
Use a medium size #24 cookie scoop to make cookie dough balls.
Place the dough balls on a parchment-lined baking sheet at least 2 inches apart.
Bake at 375 degrees for 9-11 minutes. TIP: For chewy cookies, bake for 9 minutes or until the edges of the cookies are set. For crispier cookies bake for 11 minutes. The edges will be golden brown.
Immediately top the hot, freshly baked cookies with additional Butterscotch Chips.
Allow cookies to cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool.
You can use quick oats for Oatmeal Scotchies if you need to, but the texture will be a bit different. Old-fashioned oats are larger, so they will give a different texture to the cookies.
It could be that they have been baked for too long, or it may be that you have overmixed the cookie dough. Make sure you're mixing the dough just until the ingredients are combined, and check the cookies near the end of the baking time - or better yet, do a test batch before baking all the dough balls.
Storage & Freezing
Storage: Store Oatmeal Scotchies in an airtight container for up to 7 days. These cookies are best if enjoyed within 2-3 days.
Freezing: These cookies freeze so well and easily! Stored them in a freezer-safe container and put them in the freezer for up to 3 months. Put parchment paper or plastic wrap between each cookie to prevent them from sticking.
Substitutions & Variations
- Butter. I use salted butter in my cookies, if you use unsalted butter, add a dash of salt to the cookie dough. Though, I do often times use half butter and half crisco. Crisco will give the edges a crispy texture while leaving the centers soft and chewy, the way an Oatmeal Cookie should be.
- Chocolate Chips. For delicious Oatmeal Chocolate Chip Cookies, hand stir in 1 cup of Chocolate Chips into cookie dough before baking. It's wonderful!
- Chips. You can use any type of chips for this recipe if you don't really like the butterscotch flavor. Try Caramel Chips like in my Caramel Chocolate Chip Cookies, or white chocolate chips, milk chocolate chips, or even peanut butter chips!
- Dried Fruit. Some dried cranberries, and craisins to these cookies, or add a cup of raisins for tasty Oatmeal Raisin Cookies!
- Nuts. Add chopped peanuts, pecans, or macadamia nuts for extra flavor and texture. The nutty flavor works really well with earthy oats.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried these Butterscotch Oatmeal Cookies?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Cookie Recipes
- Monster Cookie Bars
- Hello Dolly Magic Bars
- Chocolate Chip Cookie Pie Cookies
- No Bake Avalanche Bars
- Cranberry Bars
- Cinnamon Toast Crunch Cookies
- No Bake Buckeye Bars
Oatmeal Scotchies Cookies
- 1¼ cups Butter Softened
- ¾ cup Brown Sugar 160g
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All Purpose Flour 180g
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- 2 cups Old Fashioned Oats uncooked
- 1½ cups Butterscotch Chips
- Preheat oven to 375 degrees.
- In a large mixing bowl, or in the bowl of a stand mixer with a paddle attachment, cream together softened Butter, White Sugar, and Brown Sugar. Scape the sides of the bowl as needed to make sure you're using all the ingredients. Use a rubber spatula for this.
- Add Egg and Vanilla Extract and continue to cream together.
- In a separate bowl, combine All Purpose Flour, Baking Soda, Cinnamon, Nutmeg, and Salt. Gradually add the flour mixture to the butter and sugar mixture until fully combined.
- Mix in the Old Fashioned Oats (uncooked).
- Hand Stir in Butterscotch Chips, but be careful to not over-mix the dough.
- Use a medium size #24 cookie scoop and place on parchment lined baking sheet at least 2 inches apart.
- Bake at 375 degrees for 9-11 minutes. For chewy cookies bake for 9 minutes or until edges of cookies are set. TIP: For crispier cookie bake for 11 minutes. Edges will be golden brown.
- Immediately top the hot freshly baked cookies with additional Butterscotch Chips.
- Allow cookies to cool on baking sheet for a couple minutes before moving to cooling rack.
- Storage: Store Oatmeal Scotchies in an airtight container for up to 7 days. These cookies are best if enjoyed within 2-3 days.
- Freezing: These cookies freeze so well and easily! Stored them in a freezer-safe container and put them in the freezer for up to 3 months. Put parchment paper or plastic wrap between each cookie to prevent them from sticking.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.