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Oatmeal Scotchies

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Oatmeal scotchies are soft and chewy oatmeal cookies that are bursting with brown sugar and butterscotch flavors. They are a classic treat for good reason and this is a recipe that should be in your repertoire.

Plate stacked with chewy oatmeal scotchies cookies with butterscotch chips, ready to eat.

If you are a sucker for butterscotch, these chewy oatmeal cookies with a hint of cinnamon are for you. They are loaded with butterscotch and brown sugar flavor in soft cookie package.

They are a classic cookie that tastes like it came straight from your grandma’s oven. However, they are super simple to put together yourself.

There is just something about a good oatmeal cookie. Of course there is the classic oatmeal raisin cookie, but it doesn’t end there.

Oatmeal is also good with peanut butter in monster cookies. It gives great texture to cowgirl cookies and plays a lovely supporting role in old-fashioned 7 cup cookies.

And of course it adds great texture and chew to these butterscotch cookies. I can’t quite put my finger on why, but oatmeal and cookies are a match made in heaven!

Tips and Tricks

These cookies are very straight forward to make, so you don’t need a ton of tips. Here are a few just in case:

Don’t skip the salt. It adds great balance to the sweetness in these cookies.

If you only have salted butter, don’t worry. Go ahead and use it, just reduce the added salt by a pinch.

You can refrigerate the cookie dough in a bowl for 2-3 days before baking, just make sure to let it sit a room temperature for around 20 minutes so it’s easier to scoop out into cookies.

You can also freeze the dough to bake later. I like to scoop the dough onto a lined cookie sheet and freeze it for an hour or two.

Once scoops of dough are frozen, you can move them to a freezer bag and freeze them for up to 3 months. You can bake them from frozen, just add a minute or two to the bake time.

If butterscotch chips aren’t your favorite, you can swap them for chocolate chips.

Hand holding a butterscotch oatmeal cookie, ready to eat.

Let the cookies rest for 5-10 minutes before moving to a cooling rack to cool completely.

If you have trouble with your cookies spreading, check out my tips for preventing flat cookies.

Stack of butterscotch oatmeal cookies with one cookie leaning against the stack showing the soft texture.

Oatmeal Scotchies

Servings: 42 Cookies
Author: Carlee
With their big brown sugar and butterscotch flavor, these chewy oatmeal cookies are sure to be a hit. They are perfect for almost any occasion.
5 from 2 ratings
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour


  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned oats
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 11 ounces butterscotch baking chips


  • In a large mixing bowl, cream together butter, brown sugar, and sugar until the mixture is light and fluffy.
    1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
  • Add the eggs, one at a time, mixing until combined.
    2 large eggs
  • Stir in vanilla.
    1 teaspoon vanilla extract
  • Add the dry ingredients and mix until just incorporated.
    2 cups old fashioned oats, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
  • Fold in the butterscotch chips. Chill for 30 minutes.
    11 ounces butterscotch baking chips
  • Preheat oven to 350℉ and line baking sheets with a silicone mat or parchment paper.
  • Scoop about 1½ Tablespoons of dough (a medium cookie scoop) and place about 2 inches apart on lined cookie sheet.
  • Bake 9-11 minutes, or until the edges begin to brown. It's okay if the centers look slightly underbaked, that will help to keep the chewy and delicious. Cool on the pan for 5 minutes, then move to a wire rack to cool completely.


Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to 3 months. 
You can also freeze the dough to bake later if you would like. 


Serving: 1CookieCalories: 137kcalCarbohydrates: 21gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 108mgPotassium: 32mgFiber: 1gSugar: 14gVitamin A: 154IUVitamin C: 0.001mgCalcium: 21mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 2 votes
Recipe Rating

Just Me

Tuesday 11th of June 2024

Very good cookies! Much better than the recipe on the bag of chips, which tend to be flat and greasy. Not so with these. Give them a try!


Wednesday 12th of June 2024

I am so glad you liked them!

Estelle Forrest

Wednesday 5th of June 2024

These sound just scrumptious.


Thursday 6th of June 2024

Thank you!

Catherine Sokolowski

Monday 3rd of June 2024

The butterscotch chips sound like a perfect match in an oatmeal cookie! I can't wait to have an excuse to make cookies now!


Tuesday 4th of June 2024

They really do go so well together. I hope you enjoy them!


Monday 3rd of June 2024

That is my kind of cookie! They look delicious. Pam An Artful Mom


Monday 3rd of June 2024

thank you!


Monday 27th of May 2024

I can't wait to make these again!


Monday 27th of May 2024

I hope you do soon!