Name: Oatmeal Scotchies
Prep time: 15 min
Cook time: 12 min
Ingredients: 1 cup unsalted butter (melted and cooled until no longer warm to the touch); 3/4 cup light brown sugar (firmly packed); 3/4 cup dark brown sugar (firmly packed); 2 large eggs (room temperature preferred); 1 1/2 teaspoons vanilla extract; 1 3/4 cup all-purpose flour (+ 2 Tablespoons); 1 Tablespoon cornstarch; 1 teaspoon baking soda; 3/4 teaspoon salt; 1/4 teaspoon ground cinnamon (optional); 3 cups old fashioned rolled oats; 1 1/2 cups butterscotch chips (plus additional for topping if desired)

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Oatmeal Scotchies are the perfect blend of chewy oats and rich butterscotch, creating a cookie that’s both comforting and indulgent. With just 15 minutes of prep and a quick 12-minute bake, these treats come together effortlessly, making them ideal for any occasion. The dough benefits from a 1-hour chill, ensuring each cookie bakes up with a soft center and slightly crisp edges.

Every bite delivers a symphony of textures—creamy butterscotch melds with hearty oats, while a hint of cinnamon adds warmth. These cookies are not just delicious but also satisfying, offering a balance of sweetness and wholesome ingredients that will have everyone reaching for seconds.

These cookies are a crowd-pleaser, offering a nostalgic flavor that feels like a warm hug in every bite. The butterscotch chips melt into gooey pockets, contrasting beautifully with the chewy oatmeal base. With 240 calories per cookie, they’re a treat you can enjoy guilt-free, especially when shared with loved ones.

The aroma of cinnamon and brown sugar wafting through your kitchen is irresistible, promising a batch of cookies that’s as delightful to make as it is to eat. Whether for a cozy afternoon snack or a holiday dessert, Oatmeal Scotchies are sure to become a cherished favorite in your recipe collection.

Ingredients for Oatmeal Scotchies

1 cup (226 g) unsalted butter, melted and cooled (until no longer warm to the touch)
¾ cup (150 g) light brown sugar, firmly packed
¾ cup (150 g) dark brown sugar, firmly packed
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
1 ¾ cups (230 g) + 2 Tablespoons all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground cinnamon (optional)
3 cups (270 g) old fashioned rolled oats
1 ½ cups (255 g) butterscotch chips, plus additional for topping (if desired)

Step-by-Step Instructions

In a large bowl, combine the melted butter, light brown sugar, and dark brown sugar. Stir until well-combined.
Add the eggs and vanilla extract to the butter-sugar mixture. Stir well until fully incorporated.
In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
Fold in the rolled oats until evenly distributed. Then, stir in the butterscotch chips.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to chill.
Preheat your oven to 350°F (175°C) while the dough is chilling.
Once chilled, scoop the dough into 2 Tablespoon-sized portions and place them onto parchment paper-lined baking sheets, spacing them at least 2 inches apart.
Bake in the preheated oven for 12-13 minutes, or until the edges are golden brown. The centers may look slightly underdone; they will finish cooking as they cool on the baking sheet.
If desired, press additional butterscotch chips into the tops of the cookies within 2 minutes of removing them from the oven.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Perfect Pairings: Serving Suggestions

Oatmeal Scotchies are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a warm cup of coffee. For a special touch, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. These cookies also make a great addition to dessert platters or holiday cookie exchanges.

Keep Them Fresh: Storage and Reheating Tips

Store your Oatmeal Scotchies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To enjoy them warm, simply pop a frozen cookie in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 5 minutes.

Mix It Up: Recipe Variations

Feel free to get creative with your Oatmeal Scotchies! Swap out the butterscotch chips for chocolate chips, white chocolate chips, or even a mix of your favorites. Add a handful of chopped nuts like pecans or walnuts for extra crunch. For a festive twist, sprinkle the tops with a pinch of sea salt or a dusting of powdered sugar before baking.

Time-Saving Tips for Busy Bakers

If you’re short on time, skip the chilling step and bake the cookies immediately—just note that they may spread a bit more. To speed up the process, use a cookie scoop to portion the dough evenly and quickly. You can also prepare the dough ahead of time and refrigerate it for up to 24 hours before baking.

Essential Equipment Guidance

For the best results, use a sturdy baking sheet lined with parchment paper or a silicone baking mat to prevent sticking. A cookie scoop ensures uniform size and even baking. If you don’t have a scoop, a tablespoon measure works just fine. A stand mixer or hand mixer can make combining the ingredients easier, but a good old-fashioned wooden spoon will do the trick too!