Oatmeal Scotchies

Name: Oatmeal Scotchies
Prep time: 15 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: 1 and 1/2 cups (188g) all-purpose flour; 1/2 teaspoon ground cinnamon; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup (226g) unsalted butter, softened; 1 cup (200g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 2 large eggs, at room temperature; 1 tablespoon (15ml) unsulphured molasses; 2 teaspoons pure vanilla extract; 3 cups (255g) old-fashioned whole rolled oats; 2 cups (280g) butterscotch morsels

Jump to Recipe·Print Recipe

Looking for the ultimate nostalgic cookie that never goes out of style? Oatmeal scotchies combine the chewy texture of old-fashioned oats with the rich, buttery sweetness of butterscotch chips. In this article, you’ll learn exactly how to make perfect oatmeal scotchies from scratch—no complicated ingredients, just wholesome pantry staples. We’ll break down every step, from choosing the right oats and molasses to baking tips that guarantee soft centers and crisp edges every time. You’ll also get customization ideas, storage tips, and expert answers to your most common baking questions. Don’t miss our pumpkin oatmeal cream pies if you’re looking for another cozy treat!

JUMP TO

What Makes Oatmeal Scotchies So Irresistible?

Oatmeal scotchies are a throwback to classic baking days—just like the treats grandma used to make. But they’ve aged like fine wine. The combination of oats and butterscotch offers a sweet, nutty flavor that’s both familiar and comforting. Whether you’re baking for holidays or just a weekday snack, these cookies hit the spot every time.

Butterscotch chips: the real star

While oats provide chew and texture, the butterscotch chips are what set this cookie apart from standard oatmeal varieties. They melt slightly into the dough while baking, creating gooey caramelized pockets of flavor in every bite. We recommend using high-quality morsels and even pressing a few extras on top of each cookie right out of the oven for that bakery look.

Old-fashioned rolled oats are the gold standard for oatmeal scotchies. Unlike quick oats, they hold their shape and provide that satisfying chew. Don’t use instant oats—they break down too easily and create a mushy texture. Want more chewy cookie tips? Check out our apple cinnamon blondies.

Cinnamon and molasses: subtle but essential

These ingredients don’t steal the show, but they elevate the entire flavor profile. Cinnamon adds warmth, while molasses brings depth and richness. Even a tablespoon can enhance the overall taste, making your cookies taste more “homemade” and less like store-bought shortcuts.

Key Ingredients for the Perfect Oatmeal Scotchies

Choosing the right oats and flour

Stick with whole rolled oats for that classic chew. As for flour, all-purpose works perfectly. Measure your flour correctly using the spoon-and-level method to avoid dense, cakey cookies. Overpacking your measuring cup is one of the top baking mistakes.

The role of brown sugar and butter

Brown sugar—especially dark brown—adds moisture and flavor richness. Combined with unsalted butter at the right temperature (about 65°F), it creates the perfect balance of softness and structure. If your cookies tend to spread too much, it might be because your butter is too soft. Learn more about baking basics in our guide to better-than-sex fruit salad—yes, it’s dessert, but it’s full of prep tips too!

How molasses boosts flavor

Even just one tablespoon of unsulphured molasses deepens the cookie’s flavor. It enhances the butterscotch and cinnamon without overpowering them. If you don’t have any on hand, you can skip it, but for the most flavorful batch, it’s worth picking up.

Tips for measuring ingredients accurately

Invest in a digital scale if you’re serious about baking. But if you’re using cups, always spoon flour into your measuring cup and level it off with a knife. Never scoop directly from the bag—it packs the flour and throws off your ratios. For brown sugar, pack it tightly into the cup unless otherwise noted.

Step-by-Step Instructions for Oatmeal Scotchies

Preparing the dough: tips and tricks

Start by whisking your dry ingredients: flour, baking soda, salt, and cinnamon. In a separate bowl, cream together softened butter and both sugars until fluffy. Add the eggs, vanilla, and molasses, then combine with the dry ingredients. Finally, fold in your oats and butterscotch chips. The dough will be thick—don’t worry, that’s exactly what you want.

Why chilling the dough matters

This step is non-negotiable. Chill your dough for at least 45 minutes, or up to 4 days. Chilling prevents spreading and helps develop deeper flavor. If the dough becomes too firm, let it sit at room temp for 30 minutes before scooping.

Proper baking temperature and time

Bake at 350°F for 13–14 minutes. The cookies should look slightly underdone in the center when you pull them out—they’ll firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.

Final touches for bakery-style cookies

For Instagram-worthy presentation, gently press a few extra butterscotch chips onto the tops of warm cookies right after baking. It’s a simple trick that makes your batch look pro-level. Don’t miss our apple crumb cake for more bakery-style inspiration.

Variations and Customizations to Try

Oatmeal Scotchies with coconut or raisins

Want to jazz things up? Add ½ cup of shredded coconut or golden raisins to your dough for a tropical or fruity spin. These mix-ins pair beautifully with the butterscotch and bring new dimensions of flavor and texture. Raisins also add natural sweetness and chewiness, which some people prefer over extra chips.

Making it gluten-free or vegan

To go gluten-free, swap in a 1:1 gluten-free flour blend and certified gluten-free oats. For a vegan twist, use plant-based butter and flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). Make sure to use dairy-free butterscotch chips, which are becoming more available. The results are surprisingly similar in texture and flavor.

Turning cookies into bars or sandwiches

Oatmeal scotchie bars are just as delicious—press the dough into a parchment-lined 9×13 pan and bake at 325°F for about 22–25 minutes. Or make sandwich cookies with a cream cheese or marshmallow filling. It’s a crowd-pleaser for parties or cookie boxes. Looking for more dessert bar inspiration? Check out our salted caramel apple pie bars.

Common Mistakes and How to Avoid Them

Overmixing the dough

Once you add the dry ingredients, mix only until combined. Overmixing develops the gluten in flour, making cookies tough instead of tender. If you notice your dough getting sticky or shiny, you’ve likely gone too far.

Incorrect butter temperature

Softened doesn’t mean melted. Butter should be cool to the touch, not greasy or shiny. Press your finger in gently—if it leaves an indent without sliding, it’s perfect. Melted or too-soft butter will lead to cookies that spread too much and turn flat.

Spreading issues and how to prevent them

Chilling the dough is the #1 solution for over-spread cookies. You should also line your baking sheets with parchment or silicone mats—never grease them. And always give the cookies room to spread by spacing them 3 to 4 inches apart.

Storage, Freezing & Make-Ahead Tips

Best storage containers for chewy cookies

Store your cooled oatmeal scotchies in an airtight container at room temperature. Add a slice of bread to the container to keep them soft—yes, really. The bread prevents the cookies from drying out. Check out our pumpkin cheesecake cookies for another soft cookie that stores well.

How to freeze dough or baked cookies

You can freeze both baked cookies and unbaked dough. For dough, roll into balls and place on a lined tray in the freezer. Once solid, transfer to a zip-top bag and freeze for up to 3 months. Bake straight from frozen—just add an extra minute to the bake time. For baked cookies, layer them between parchment and store in a freezer-safe container.

Reviving cookies to keep them fresh

If your cookies get a little stale, pop them in the microwave for 10 seconds with a damp paper towel, or warm them in a 300°F oven for 5 minutes. It revives the chewiness and brings that fresh-baked aroma right back.

FAQs About Oatmeal Scotchies

What makes oatmeal scotchies different from oatmeal cookies?

Oatmeal scotchies are packed with butterscotch chips and often include cinnamon and molasses, which give them a deeper, caramel-like flavor compared to plain oatmeal cookies.

Can I use quick oats instead of old-fashioned oats?

Quick oats are not recommended—they’ll break down too much during mixing and baking, which can ruin the texture. Stick to old-fashioned rolled oats for best results.

How do I keep oatmeal cookies soft?

Use a higher ratio of brown sugar, don’t overbake, and store cookies in an airtight container with a slice of bread to retain moisture.

Can I substitute butterscotch chips?

Yes! You can use chocolate chips, peanut butter chips, or white chocolate, but you’ll lose the classic flavor that defines oatmeal scotchies. For a different twist, try chewy maple brown sugar cookies that also play with similar sweet notes.

Oatmeal scotchies are more than just another cookie—they’re the ultimate blend of nostalgia, texture, and buttery sweetness. With the perfect ratio of oats to butterscotch and a soft chew that rivals any bakery favorite, these cookies are a guaranteed crowd-pleaser. Whether you’re baking a batch for a holiday tray, a school lunchbox, or just because you crave comfort, oatmeal scotchies deliver every time.

From proper ingredient selection to expert baking techniques, now you’ve got everything you need to make this classic treat at home. And once you do, don’t be surprised if they vanish in minutes. Looking for more timeless cookie ideas? Don’t miss our classic Italian tiramisu recipe for a show-stopping dessert to complement your cookie tray.

Table of Contents