Name: Oatmeal Scotchies
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup dark brown sugar, packed; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 3 cups old-fashioned oats; 1 2/3 cups butterscotch morsels

There is something deeply grounding about a classic oatmeal cookie. It is not about flashy toppings; it is about the marriage of hearty oats and buttery dough. When you focus on the foundation—using room-temperature butter and the right mixing method—you get a texture that stays soft for days and brings instant comfort.

Stack of soft and chewy oatmeal scotchie cookies on a plate — Oatmeal Scotchies 15

These Oatmeal Scotchies bring together the warmth of cinnamon and the sweet nostalgia of butterscotch morsels. By taking a few minutes to chill the dough, we prevent spreading and create a thick, chewy treat that feels like a hug from the oven.

Why This Recipe is a Keeper

You will appreciate the balance in this recipe. The Old-Fashioned oats provide a substantial chew that stands up to the rich sweetness of the butterscotch morsels, ensuring every bite has character.

The hint of cinnamon adds a layer of warmth that makes these perfect for dipping in milk. Plus, the dough is sturdy and forgiving, making it a joy to work with whether you are a beginner or a seasoned baker.

The Ingredients You Need

Ingredients for oatmeal scotchies including oats butter and brown sugar — Oatmeal Scotchies 16

To build a proper foundation, quality ingredients are key. Here is what you need to get started:

Butter: I always recommend unsalted butter so you can control the salt level. Make sure it is softened to room temperature, not melted, to keep the structure intact.
Dark Brown Sugar: This is crucial for moisture and that deep, molasses-rich toffee flavor we love in a soft cookie.
Old-Fashioned Oats: Stick to these for the best texture; quick oats tend to disappear into the dough and lose that hearty chew.
Butterscotch Morsels: The star of the show, bringing that classic sweet bite that pairs so well with the oats.
Cinnamon: A half teaspoon adds just enough spice to round out the flavors without overpowering the butterscotch.

Mastering the Method

Step 1: Mix the Dry Ingredients

Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures the leavening and spices are evenly distributed throughout your dough.

Step 2: Cream Butter and Sugars

In your mixer, combine the softened butter, dark brown sugar, and granulated sugar. Beat them until the mixture is light and fluffy. This step aerates the dough, which is essential for a tender crumb.

Step 3: Add Wet Ingredients

Scrape down the sides of the bowl. Add the vanilla extract and the eggs, one at a time, mixing well after each addition to ensure a smooth emulsion.

Step 4: Fold in the Oats

Turn your mixer to low. Add the flour mixture and mix until almost combined. Then, add the Old-Fashioned oats and butterscotch morsels, mixing until just combined. Use a spatula to gently fold in any remaining flour bits from the bottom of the bowl.

Step 5: Chill and Bake

Portion the dough into two-tablespoon sized balls and place them on parchment-lined baking sheets. I prefer to freeze the dough balls for 10 minutes before baking to help them hold their shape. Bake at 375°F for 10 minutes until the edges are golden.

Teresa’s Kitchen Wisdom

Scooping oatmeal cookie dough onto a baking sheet — Oatmeal Scotchies 17

Temperature Matters: If your butter is too warm, the cookies will spread into puddles. If your kitchen is hot, that 10-minute freeze before baking is absolutely vital for maintaining a thick cookie.

Measure Correctly: Heavy flour measurement is the enemy of a tender cookie. If you don’t have a scale, fluff your flour, spoon it into the cup, and level it off. For more reliable classics that rely on good technique, take a peek at our Ultimate Cookie Favorites.

Twists on the Classic

Chocolate Swap: Not a fan of butterscotch? You can easily swap the morsels for semi-sweet chocolate chips for a classic oatmeal chocolate chip cookie.

Nutty Crunch: To add more texture, try mixing in half a cup of toasted pecans or walnuts. The nuttiness pairs beautifully with the brown sugar.

If you need something faster for a last-minute bake sale, our Quick Cookie Solutions might be just the ticket. You can also compare techniques with other bakers, like the version over at Preppy Kitchen, to see how subtle changes in oat ratios affect the spread.

How to Serve and Store

Warm oatmeal scotchie cookie next to a glass of milk — Oatmeal Scotchies 18

These cookies are best served warm, just minutes after the tray hits the cooling rack. A tall glass of cold milk is the traditional partner, balancing the rich sweetness of the butterscotch.

If you are planning a holiday spread, these fit right in with the comforting recipes in our Festive Cookie Moments. Store leftovers in an airtight container at room temperature to keep them soft.

The Joy of Baking

Mastering the Oatmeal Scotchie is about respecting the simple ingredients and taking the time to let the dough rest. Once you have this technique down, your cookie jar will never be empty.

For more tips on keeping your baking wholesome and grounded, visit Clean Cookie Living. Don’t forget to share your batches with us on Pinterest, Instagram, and Facebook.