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 – Best Soft & Chewy Cookie Recipe 2025

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

Oatmeal Scotchies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy, and loaded with oats and butterscotch chips, these oatmeal scotchies are a nostalgic cookie favorite with warm cinnamon spice and a hint of molasses.

Author: Emily
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 1 hour (including chilling time)
Yield: 24 large cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Cook Mode Prevent your screen from going dark

Instructions

Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl and set aside.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until smooth and fluffy (about 2 minutes).
Add eggs, molasses, and vanilla extract; beat until fully combined.
Gradually mix in the dry ingredients until just combined.
Stir in the oats and butterscotch morsels until evenly distributed. Dough will be thick and sticky.
Cover and refrigerate the dough for at least 45 minutes (up to 4 days).
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
Scoop about 3 tablespoons of dough per cookie and place 4 inches apart on baking sheets.
Bake for 13–14 minutes or until edges are lightly browned and centers look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough to prevent cookies from spreading too much.
Use room temperature butter for the perfect consistency.
Press extra butterscotch chips into the tops of cookies after baking for a bakery-style look.
Store in an airtight container with a slice of bread to keep cookies soft.
Cookie dough and baked cookies freeze well for up to 3 months.

Find it online: https://recipeshots.com/oatmeal-scotchies-recipe/