Buttery oats, brown sugar, cinnamon, and butterscotch chips come together in these soft and chewy Oatmeal Scotchies—aka cookies that feel like home.
I still remember the first time I made these. It was one of those gloomy Saturdays where it feels like the whole world hit snooze. You know the kind—slippers on at noon, coffee that’s been microwaved twice, and a nagging feeling that maybe baking something might rescue the day?
I wasn’t aiming for anything fancy. Honestly, I was just trying to use up some oats and a bag of butterscotch chips that had been shoved behind the flour for… too long. I didn’t even like butterscotch that much at the time. But I figured: oats, sugar, butter—what could go wrong?
Turns out, a lot could’ve gone wrong (I almost forgot the eggs), but somehow? These cookies came out perfectly golden, soft in the middle, just a little crisp around the edges. I bit into one—and was hit with this weird wave of nostalgia. Like the smell of your grandma’s kitchen without the stress of doing dishes. Ever had that happen? It just felt right.
And that’s when Oatmeal Scotchies became “the cookie” in our house. Not the prettiest. Not the trendiest. But the one that gets asked for again and again, usually by someone already reaching for a second before the first one’s gone.
Why You’ll Love This Oatmeal Scotchies Recipe?
Let’s just be honest—oatmeal cookies kind of have a PR problem. They’ve been unfairly tied to raisins for decades. But these? These Oatmeal Scotchies are the redemption arc we’ve all been waiting for.
They’re chewy in the center, slightly crisp at the edges, and those butterscotch chips melt into gooey little caramel-ish puddles that somehow taste like your favorite blanket. Add cinnamon and brown sugar, and the result is comfort food disguised as a cookie. And the best part? No chilling, no fancy tools, no stress. Just classic ingredients doing exactly what they’re supposed to.
If cookies could hug you, this would be the one that pulls you in, smells like fall, and tells you everything’s going to be okay—even if your to-do list says otherwise.
Ingredient Notes:
I love this recipe because the ingredients are simple, but they all bring something to the table. Here’s what you need—and a few substitutions that have worked when my pantry betrayed me:
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1 cup butter, softened – Not melted. Not cold. Somewhere in that middle ground where it spreads like a dream but doesn’t look like melted ice cream.
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1 cup packed brown sugar – I usually use light, but dark gives more depth if that’s what you’ve got.
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½ cup white sugar – You can lower this a bit if you’re not into sweet-sweet. I’ve done it without messing anything up.
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2 eggs – Large. Room temp if you remember. Cold straight from the fridge if you don’t. Been there.
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2 tsp vanilla extract – The real kind if you can swing it, but imitation works in a pinch. Cookies won’t judge.
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1¾ cups all-purpose flour – I’ve made it with 1½ when I was low and they were just a little softer. Still disappeared.
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½ tsp cinnamon – Totally optional. I’ve done it with a full teaspoon around the holidays.
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1 tsp baking soda – Helps keep things fluffy.
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½ tsp salt – Don’t skip this one—it balances all the sugar.
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3 cups quick oats – Not steel-cut. Not instant. Quick oats are the sweet spot here.
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1½ cups butterscotch chips – Or whatever’s left in your bag. One time I used exactly 1⅓ cups and no one noticed. Except me.
How To Make Oatmeal Scotchies?
Step 1: Get the oven going.
Preheat to 325°F. Yes, it’s lower than usual. That’s not a typo. It keeps the cookies soft and prevents overbrowning. Trust the process.
Step 2: Cream the butter and sugars.
In a big ol’ mixing bowl, beat the butter, brown sugar, and white sugar until it’s light and fluffy. Or until your arm gets tired and you’ve convinced yourself it’s “good enough.” I’ve done both.
Step 3: Eggs and vanilla, come on in.
Mix them in until everything looks like creamy frosting. Try not to eat it (but totally do a taste test, it’s fine).
Step 4: Mix the dry stuff.
In a separate bowl, combine flour, cinnamon, baking soda, salt, and oats. Stir it all up until the oats are fully coated and nothing looks weird.
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Step 5: Bring it all together.
Add the dry ingredients to the wet mixture a bit at a time. It’ll be thick. Like, “should I be using my hands?” thick. That’s normal.
Step 6: Butterscotch chips = party time.
Fold them in. Try not to “accidentally” eat half the bag before they make it to the dough. No promises.
Step 7: Scoop and bake.
Drop tablespoon-sized blobs onto a parchment-lined baking sheet. Leave space—they’ll spread a little. Bake for about 10 minutes. They should look just set in the middle and golden around the edges.
Step 8: Let them chill… kinda.
Let the cookies sit on the pan for 5 minutes. Then transfer to a rack. Or don’t. Eat one warm. That first gooey bite? Pure joy.
Storage Options:
These cookies stay soft in an airtight container for 3–4 days. Maybe longer. Honestly, I wouldn’t know. They’re usually gone by then.
Wanna freeze the dough? Totally. Scoop into balls and freeze on a tray first so they don’t stick together. Then toss them in a bag. You can bake straight from frozen—just add a couple extra minutes.
Variations and Substitutions:
Swaps that worked:
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Old-fashioned oats instead of quick – A little chewier, but still solid.
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Half chocolate chips, half butterscotch – A happy little accident I now make on purpose.
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Chopped walnuts or pecans – Great for texture.
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Maple extract instead of vanilla – Adds a fall-ish twist.
Things I tried once and regretted:
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Coconut flakes – Too much. Didn’t mix well with the butterscotch.
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Steel-cut oats – Absolute nope. Like chewing gravel. Learn from me.
What to Serve with Oatmeal Scotchies?
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A cold glass of milk – I know, basic. But perfect.
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Hot coffee – Especially on chilly mornings when you’re “not having dessert for breakfast” (wink).
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Vanilla ice cream – Sandwich-style. You’re welcome.
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A warm blanket and an unapologetically cheesy movie – Cookie in one hand, remote in the other.
Frequently Asked Questions:
Can I use old-fashioned oats?
Yes! The cookies will be heartier, but still good. Just don’t use steel-cut.
Do I need to chill the dough?
Nope! You can if you want them a little puffier, but I never do and they’re still amazing.
Can I make the dough ahead of time?
Absolutely. Chill it in the fridge overnight or freeze it in scoops for later. Future you will be so grateful.
There you have it—Oatmeal Scotchies, the cozy cookie you didn’t know you needed. They’re buttery, sweet, warm, and weirdly comforting. Like the playlist you always go back to or that hoodie you never want to wash.
So go ahead—bake a batch. Let your kitchen smell amazing. And if you do, drop me a line. Did they remind you of something? Did your kid burn their tongue on the first bite? Did you eat three before dinner and pretend it was “recipe testing”? I’m all ears.
<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:
Oatmeal Scotchies
Ingredients
- 1 c butter softened
- 1 c packed brown sugar dark or light
- 1/2 c white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 3/4 c all-purpose flour
- 1/2 tsp cinnamon adjust to taste
- 1 tsp baking soda
- 1/2 tsp salt
- 3 c quick cook oats
- 1 and 1/2 c butterscotch chips
Instructions
- Preheat your oven to 325°F.
- Cream together softened butter, brown sugar and white sugar until the mixture becomes light and fluffy.
- Add the eggs and vanilla extract to the creamed mixture. Blend them well.
- In a bowl combine flour, cinnamon, baking soda, salt and oats. Mix them thoroughly.
- Then gradually add the dry mixture to the wet mixture while stirring just until everything is combined.
- Gently fold in the butterscotch chips into the dough.
- Using a scoop or spoon drop portions of dough onto baking sheets with space, between each portion.
- Bake, for 10 minutes. Until they turn golden brown.
- Allow them to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely.
- Now savor every bite of this balanced combination of buttery sweetness!
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!
