Oatmeal Scotchies
These Oatmeal Scotchies are a soft chewy cookie with oats and sweet butterscotch chips throughout. These cookies are delicious!
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OATMEAL BUTTERSCOTCH COOKIES
Anytime I make anything with butterscotch chips it makes me think of my childhood. I actually don’t know why.
I called my mom the other day to ask if she made a lot of butterscotch treats growing up. She did make these haystacks and they always disappeared fast.
You guys will love these cookies. It might be my favorite cookie. They have a chewy texture, slightly crisp edges, and brown sugar flavor. I seriously can eat a dozen without blinking.
KOSHER SALT VS REGULAR SALT
Kosher salt is coarser and has thick flakes that take up more space. Regular salt or table salt has a finer grain. If you measure a teaspoon of kosher salt and a teaspoon of regular salt, the teaspoon of regular salt will have a higher volume and your dish will taste saltier.
OLD FASHIONED OATS VS QUICK OATS
This recipe uses old-fashioned oats. Quick oats have a smaller grain and would give the cookies an entirely different texture so they should not be used as a substitute.
STORAGE
Store cookies in an airtight container for a week.
DO THESE FREEZE WELL?
Yes. There are two ways to freeze these.
- You can scoop the cookie dough balls onto a cookie sheet and freeze them. Then, take the frozen balls off the sheet and throw them into a gallon freezer bag and freeze for up to three months. To bake from frozen, let the cookie dough balls sit on the cookie sheet while the oven preheats. Bake according to regular directions adding 2-3 minutes.
- You can freeze baked cookies after they have cooled. This method isn’t my favorite because the gooey center won’t happen with this version.
PRO TIPS
I like to press a few butterscotch chips on top right after they come out of the oven to make them look like bakery cookies. I also sprinkle them with a little bit of flaked salt as the perfect finishing touch to bring out the flavors.
BUTTERSCOTCH CHIPS
I know not everyone loves butterscotch flavor but I love it. I do only like the Nestle brand of chips. The flavor of other brands tastes weird to me.
OTHER CLASSIC COOKIE RECIPES:
- Oatmeal Raisin Cookies
- Soft Chocolate Chip Cookies
- The Best Snickerdoodle
- Almond Cookies
- Monster Cookies
- No-Bake Cookies
- Classic Sugar Cookies
- Peanut Butter Cup Cookies
- S’mores Cookies
- Salty Brown Butter Chocolate Chip Cookies
- Soft Sugar Cookies
- Sprinkle Cookies
Oatmeal Scotchies
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- ½ teaspoon kosher salt, (see note)
- 3 cups old-fashioned rolled oats, (not quick oats)
- 1 (11 oz) bag Nestle butterscotch morsels
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large mixing bowl, cream the butter and sugars together until light and fluffy.
- Mix in the eggs, one at a time until combined. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
- Slowly mix in the dry ingredients to the wet ingredients, until combined.
- Add the oats and butterscotch chips mixing gently until just combined.
- Scoop dough into 1 ½ tablespoon size dough balls and place on the prepared baking sheet with 2 inches in between cookies.
- Bake for 9-12 minutes or until edges start to turn golden brown. Let cookies cool on the baking sheet. They will continue to bake as they cool. I like to press a few butterscotch chips on top right after they come out of the oven to make them look like bakery cookies. I also sprinkle with a little flaked salt to bring out the flavors.
Notes
KOSHER SALT VS REGULAR SALT
Kosher salt is coarser and has thick flakes that take up more space. Regular salt or table salt has a finer grain. If you measure a teaspoon of kosher salt and a teaspoon of regular salt, the teaspoon of regular salt will have a higher volume and your dish will taste saltier.STORAGE
Store cookies in an airtight container for a week.DO THESE FREEZE WELL?
Yes. There are two ways to freeze these.- You can scoop the cookie dough balls onto a cookie sheet and freeze them. Then, take the frozen balls off the sheet and throw them into a gallon freezer bag and freeze for up to three months. To bake from frozen, let the cookie dough balls sit on the cookie sheet while the oven preheats. Bake according to regular directions adding 2-3 minutes.
- You can freeze baked cookies after they have cooled. This method isn’t my favorite because the gooey center won’t happen with this version
PRO TIPS
I like to press a few butterscotch chips on top right after they come out of the oven to make them look like bakery cookies. I also sprinkle with a little flaked salt to bring out the flavors.
Great recipe! I just made a few tweaks. I swapped 1/3 of the AP flour with King Arthur’s whole wheat, and instead of 11 ounces of butterscotch chips, I put in an assortment of mini chocolate chips, butterscotch chips, and pecan pieces.
Yum!
This is in the FREEZE section “To bake, follow instructions below. Let the cookie dough balls sit on the cookie sheet while the oven preheats.”
Do you mean cook the frozen balls as it is written in the recipe?
Thank you
This means once you are ready to bake yes cook according to the recipe instructions adding 2-3 minutes if needed.
Can I use this recipe with whole wheat flour?
Yes!