These No Bake Oatmeal Scotchies are packed with butter, sugar, oats, and butterscotch chips for a sweet, chewy treat you’ll make on repeat!
You ever have one of those days where you’re craving something sweet—desperately—but the mere thought of turning on the oven feels like too much? Yeah. That was me last summer. It was 95 degrees outside, the AC was limping along like it needed a vacation, and there I was… standing in the kitchen, hangry and plotting a snack attack. Then it hit me: Grandma’s no bake cookies!
Now, Grandma didn’t make Scotchies—she was more of a chocolate peanut butter kinda gal—but I decided to get wild. I had a half-bag of butterscotch chips hanging out in the pantry, looking lonely. Fast-forward 30 minutes, and I was scraping the saucepan, eating these warm, gooey oat clusters with a spoon. Zero shame. They were that good. My kids didn’t stand a chance of getting one until I made batch #2… okay, fine, batch #3.
Why You’ll Love This No Bake Oatmeal Scotchies Recipe?
Let’s be real—there’s a reason these No Bake Oatmeal Scotchies have made their way into my “repeat weekly” folder. Here’s why:
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Zero baking involved. I’m talking stovetop only. No preheating. No baking sheets to clean. No sweating over an oven.
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Speedy delivery. 20 minutes from start to finish, including time to “taste test” while they cool.
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Butterscotch love story. If you know, you know. That caramel-y, buttery goodness paired with chewy oats? Unreal.
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Simple pantry staples. I’m betting you have every ingredient already hanging out in your kitchen. It’s destiny.
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Flexible AF. Swap, sub, or throw in extras (I see you, chocolate chips and nuts). They’re forgiving and perfect every time. Kinda like that one friend who never judges your 4pm snack choices.
Ingredient Notes:
Before you dive in, here’s a little “why” behind what we’re using in these No Bake Oatmeal Scotchies:
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Unsalted Butter (½ cup): The rich base that brings it all together. If you only have salted? Go easy on adding more salt later.
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Milk (½ cup): Keeps the sugar from burning while it all melts down into golden deliciousness.
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Granulated Sugar (2 cups): Yep, it’s a lot. This is dessert, folks. No skimping!
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Vanilla Extract (1 tsp): Gives it that homey, comforting smell. Like grandma’s hugs in liquid form.
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Kosher Salt (just a pinch!): Essential. Cuts the sweet just enough so you’ll want another one… and another one.
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Butterscotch Morsels (1 cup): The VIP of this recipe. Don’t get stingy; they make the whole thing sing.
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Quick Oats (3 cups): These soak up all the butterscotch goo and hold the cookies together. Old-fashioned oats? They won’t give you the same soft, chewy vibe.
How To Make No Bake Oatmeal Scotchies?
Step 1: Gather Your Stuff
Pro tip? Have everything ready to go before you start. Once things get hot, you’ve got to move fast!
Step 2: Melt and Boil
In a big ol’ saucepan (trust me, bigger is better here), melt the butter over medium heat. Stir in your sugar and milk. Bring it to a rolling boil—and once it starts bubbling like crazy, let it go for a full minute. Time it! Less time? Goo puddles. More time? Sugar rocks. We don’t want either.
Step 3: Flavor Explosion
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Kill the heat and stir in vanilla, salt, and those glorious butterscotch morsels. You might panic because they won’t melt all the way. That’s totally fine! I like the little pockets of butterscotch they leave behind.
Step 4: Fold in the Oats
Now dump in the oats. Stir like you mean it. Make sure every last oat is coated in that buttery, sugary goodness.
Step 5: Scoop ‘Em Out
Scoop out heaping tablespoons onto
Step 6: Wait (Or Don’t)
Technically, you’re supposed to let them cool for about 15 minutes. But I’d be lying if I said I didn’t sneak a warm one (or two). They’re gooey at first, then firm up as they cool.
Storage Options:
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Room Temp: Airtight container on the counter. They’ll stay soft and chewy for up to 5 days. Not that they’ll last that long.
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Freezer: Yep! Freeze ‘em in a single layer, then pop them in a bag. They’ll keep for 2 months… but again, who are we kidding?
Variations and Substitutions:
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Chocolate Swap: Ditch the butterscotch and use chocolate chips. Or do half and half! (Rebel.)
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Nutty Version: Add chopped pecans or walnuts for crunch.
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PB&Scotchies: A couple tablespoons of peanut butter stirred in with the butter? Next level.
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Gluten-Free: Just make sure your oats are certified gluten-free, and you’re golden.
What to Serve with No Bake Oatmeal Scotchies?
They’re perfect on their own, but if you’re throwing a party (or just feeling extra), try these:
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A glass of cold milk. Classic for a reason.
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Coffee or tea. Morning, noon, or night. They pair beautifully.
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Ice cream sundae toppings. Crumble these over vanilla ice cream, drizzle a little caramel sauce, and prepare for swooning.
Frequently Asked Questions:
Why are my Scotchies not setting up?
Did you boil for exactly one minute? That’s the magic window! Less time means they’re goo. More time means they’re crumbly. One minute = perfect.
Can I use old-fashioned oats?
You can, but they’ll be chewier and chunkier. If you’re into that, go for it!
Can I cut the sugar?
I get it! But no, not really. The sugar is doing heavy lifting in texture and taste. You could maybe drop it by ¼ cup, but no promises.
And there you have it, friend! My No Bake Oatmeal Scotchies—the lifesaver recipe I go back to again and again. If you make them (and I hope you do!), let me know how they turned out. Snap a pic, drop me a comment—heck, tell me if you ate half the batch warm like I do. No judgment. Promise.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No Bake Oatmeal Scotchies
Ingredients
- Unsalted Butter: ½ cup
- Milk: ½ cup
- Granulated Sugar: 2 cups
- Vanilla Extract: 1 teaspoon
- Kosher Salt: A pinch
- Butterscotch Morsels: 1 cup
- Quick-Cook Oatmeal Dry: 3 cups
Instructions
- Combining the Base Ingredients: In a large saucepan, combine the unsalted butter, granulated sugar, and milk. Place the saucepan over medium-high heat.
- Heating Process: Bring the mixture to a boil. Once boiling, maintain the boil for a full minute to ensure proper consistency and flavor development.
- Flavor Infusion: Remove the saucepan from the heat. Stir in the vanilla extract, a pinch of kosher salt, and the butterscotch morsels. Continue stirring for approximately 1 to 2 minutes. Note that the butterscotch morsels may not fully melt, which is acceptable.
- Incorporating Oatmeal: Fold in the quick-cook oatmeal, ensuring that it is evenly distributed within the mixture. The oatmeal should be completely coated with the butterscotch mixture.
- Forming the Cookies: Utilize a large cookie scoop, equivalent to 2 tablespoons, to portion the mixture. Place each portion onto a sheet of parchment paper.
- Setting and Cooling: Allow the cookies to set and cool at room temperature for approximately 15 minutes. This step is crucial for achieving the desired consistency and texture.
- Storage: Once cooled, the cookies should be stored in an airtight container to maintain freshness. Store at room temperature to preserve the texture and flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
