Oatmeal Base Archives - Cookies for Days https://cookiesfordays.com/category/base-cookies/oatmeal-base/ Thu, 12 Mar 2026 02:36:51 +0000 en-US hourly 1 https://cookiesfordays.com/wp-content/uploads/2025/06/cropped-flavicon-full-color-copy-32x32.png Oatmeal Base Archives - Cookies for Days https://cookiesfordays.com/category/base-cookies/oatmeal-base/ 32 32 Iced Oatmeal Cookie Bars  https://cookiesfordays.com/iced-oatmeal-cookie-bars/ https://cookiesfordays.com/iced-oatmeal-cookie-bars/#comments Thu, 12 Mar 2026 02:36:48 +0000 https://cookiesfordays.com/?p=90651 This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures. Oatmeal Cookie Bar Recipe Here’s the deal—I guarantee that you are underestimating how delicious these are....

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]]> This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures.

soft and chewy iced oatmeal cookie bars.

Oatmeal Cookie Bar Recipe

Here’s the deal—I guarantee that you are underestimating how delicious these are. They are not your grandmother’s oatmeal cookie! This is a thick and chewy, brown-sugar-is-king oatmeal cookie bar. I absolutely adore the texture on these bars. They are soft with a oatey chew that is just ridiculously good. And as a finish, a powdered sugar icing fills in all of the cracks and bumps on top. MMM. To sum: these cookie bars are warm and homey and all around SO GOOD.

Aerial view of brown sugar oatmeal cookie bars.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

  • Salted butter – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough. 
  • Brown sugar
  • Granulated sugar
  • Egg
  • Canola oil – You can use another type of cooking oil (like vegetable) if you’d prefer. 
  • All-purpose flour
  • Cornstarch – The cornstarch helps the cookie bars stay nice and soft. 
  • Rolled oats  – You can also use old fashioned oats, but I don’t recommend quick oats for this recipe. 
  • Cinnamon 
  • Baking soda
  • Salt

Icing

  • Butter – Again, I use salted. 
  • Vegetable shortening – The shortening helps the frosting harden slightly and crust over, making these stackable. You can sub all butter if preferred. 
  • Powdered sugar
  • Vanilla `
  • Milk
An oatmeal cookie bar with a bite taken out of it.

How to Make Oatmeal Cookie Bars

  1. Preheat the oven to 350°F (180°C).
  2. In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and sugar until light in color and fluffy in texture.
  3. Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
  4. Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
  5. Loosely press the dough into a greased 9×13 pan leaving the top textured.
  6. Bake at 350°F (180°C) for 15-17 minutes or until the center no longer looks wet and glossy.

Icing

  1. While the cookie bars are baking, make the icing by combining the butter and shortening until smooth. 
  2. Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
  3. Transfer the icing to a zip top bag with the corner clipped or piping bag.
  4. Immediately after the bars come out of the oven, zig zag the icing on top of the cookie bars. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookie bars.
  5. Allow the bars to cool completely in the pan. Cut and serve.
  6. Enjoy!
Aerial view of a pan of iced oatmeal cookie bars.

How should I store these cookie bars? 

Once cooled, store your cookie bars in an airtight container on the counter for 3-5 days!

Can I freeze these cookie bars? 

Yes! You can freeze these cookie bars with or without the frosting for up to 3 months! If freezing with frosting, place all cooled and cut cookie bars onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the bars to a ziptop bag or airtight container, with parchment between layers of bars.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
  • I sometimes like to use parchment paper to line the greased 9×13 pan. Leave a little hanging over the sides of the pan to make it easy to remove the cookie bars from the pan.
  • Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting. 
  • Piping tips – This is a set of my 4 favorite piping tips. 
  • Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
  • 9×13 pan – This is one of my fave pans for making cookie bars.
soft and chewy oatmeal cookie bars.

Oatmeal Desserts

an iced oatmeal cookie bar cut into squares and stacked.
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Iced Oatmeal Cookie Bars

This may be my favorite version of oatmeal in a dessert yet: thick, soft, and chewy oatmeal cookie bar iced with a powdered sugar frosting. Iced Oatmeal Cookie Bars are layered with flavor and loaded with the best textures.
Course Dessert
Keyword cookie bars, iced oatmeal cookie bars, oatmeal cookies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 squares
Calories 126kcal

Ingredients

  • 3/4 cup (167g) salted butter, softened
  • 3/4 cup (185g) brown sugar
  • 1/4 cup (58g) granulated sugar
  • 1 egg
  • 1 Tbsp canola oil
  • 1 1/2 cup (228g) all-purpose flour
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 cups (150g) rolled oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt

Icing

  • 1/4 cup (56g) salted butter, softened
  • 1 Tbsp vegetable shortening
  • 1 1/2 cups (161g) powdered sugar
  • 1 tsp vanilla `
  • 1-2 Tbsp milk

Instructions

  • Preheat the oven to 350°F (180°C).
  • In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and sugar until light in color and fluffy in texture.
    3/4 cup (167g) salted butter, softened , 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
  • Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
    1 egg, 1 Tbsp canola oil
  • Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
    1 1/2 cup (228g) all-purpose flour, 1 1/2 Tbsp cornstarch, 1 1/2 cups (150g) rolled oats, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp salt
  • Loosely press the dough into a greased 9×13 pan leaving the top textured.
  • Bake at 350°F (180°C) for 15-17 minutes or until the center no longer looks wet and glossy.

Icing

  • While the cookie bars are baking, make the icing by combining the butter and shortening until smooth.
    1/4 cup (56g) salted butter, softened , 1 Tbsp vegetable shortening
  • Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
    1 1/2 cups (161g) powdered sugar, 1 tsp vanilla `, 1-2 Tbsp milk
  • Transfer the icing to a zip top bag with the corner clipped or piping bag.
  • Immediately after the bars come out of the oven, zig zag the icing on top of the cookie bars. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookie bars.
  • Allow the bars to cool completely in the pan. Cut and serve.
  • Enjoy!

Nutrition

Calories: 126kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 11IU | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 1mg

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]]> https://cookiesfordays.com/iced-oatmeal-cookie-bars/feed/ 4 Oatmeal Scotchies Recipe https://cookiesfordays.com/oatmeal-scotchies/ https://cookiesfordays.com/oatmeal-scotchies/#comments Tue, 27 Feb 2024 16:47:48 +0000 https://cookiesfordays.com/?p=85709 A homestyle oatmeal cookie base packed with butterscotch chips, these oatmeal scotchies are deliciously addictive! Oatmeal Scotchies This recipe for oatmeal butterscotch cookies uses my famous Great Harvest oatmeal cookie copycat recipe as a base. Featured in my second cookbook, this is the PERFECT chewy, homey oatmeal cookie made even better by the addition of...

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]]> A homestyle oatmeal cookie base packed with butterscotch chips, these oatmeal scotchies are deliciously addictive!

Jump to Recipe
A stack of oatmeal scotchies on a wire cooling rack.

Oatmeal Scotchies

This recipe for oatmeal butterscotch cookies uses my famous Great Harvest oatmeal cookie copycat recipe as a base. Featured in my second cookbook, this is the PERFECT chewy, homey oatmeal cookie made even better by the addition of melty butterscotch chips. 

While this recipe opts to add in butterscotch chips to give it an extra mmmm factor, you can really toss in any mix-ins you’d like for an endlessly delicious cookie. Some of my favorites to add are chocolate chips, chopped nuts, or toffee bits. I suppose you could also try raisins, if that’s your thing.

What are Scotchies?

Scotchies are a chewy oatmeal-based cookie studded with melty butterscotch chips.

Oh, ps. They’re delicious.

Aerial view of oatmeal butterscotch cookies scattered on a wire cooling rack and counter.

Oatmeal Scotchies Recipe Ingredients

  • Salted butter, softened – I always use salted butter in cookies. If you only have unsalted, just add an extra pinch of salt to the dough.
  • Brown sugar – Brown sugar will make these cookies super chewy. Plus, they have a really unique flavor that comes straight from the brown sugar, whole wheat flour, and oats. There’s no vanilla in this recipe!
  • Eggs
  • Milk
  • Whole wheat flour – We use whole wheat flour in this recipe because that’s what Great Harvest uses. It tastes so amazing, just trust me!
  • Rolled oats – Make sure you use old fashioned rolled oats, not quick oats.
  • Salt
  • Baking powder
  • Baking soda
  • Butterscotch chips
Close up of an oatmeal cookie with butterscotch chips on a wire cooling rack.

How to Make Oatmeal Scotchies

  1. Begin by preheating your oven to 350°F.
  2. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
  3. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined.
  4. Then add in the eggs and milk and mix until creamy.
  5. Next, add in the whole wheat flour, rolled oats, salt, baking powder, and baking soda. Mix until a wet dough forms.
  6. Lastly, mix in the butterscotch chips until distributed evenly throughout the dough.
  7. Portion out the dough to your desired size, for small cookies, use a #40 scoop. For larger cookies, use a #24 scoop. Either leave the cookies scooped as is or break each portion in half and press the halves together leaving the rough end visible on the top of the cookie dough portion for added texture, if desired.
  8. Arrange on your cookie sheet and bake at 350° F. For the small cookies, 8-10 minutes. For the larger cookies, 11-14 minutes.
  9. The cookies will start to brown but may still look a little wet and glossy, that is okay. Allow the cookies to cool on the pan for 15 minutes.
  10. Enjoy!
Clusters of oatmeal scotchies on the counter.

Butterscotch Oatmeal Cookies Recipe Substitutions

These cookies are the PERFECT base for any oatmeal cookie creation you’re interested in trying. Stuff it full of caramel chips, a mix of chocolate chips, raisins, toffee bits – your options are endless.

Oatmeal Butterscotch Cookie Recipe Tips

  • Make sure you don’t overbake these cookies! When you remove them from the oven, they may still look a little wet & glossy in the middle. That is okay! Just let them cool on the pan and they will continue baking. 
  • This recipe is completely flavored by homey oats and yummy brown sugar – no vanilla required. I know it seems weird, but just trust me on that! 
  • The Great Harvest Oatmeal cookie uses whole wheat flour, which is what this recipe calls for. You could sub all-purpose flour, but you will lose a nice depth of flavor if you do.

How to Store Oatmeal Butterscotch Cookies

Store your cookies in an airtight container on the counter for up to 5 days for ultimate freshness!

Oatmeal butterscotch cookies on the counter next to oats.

Oatmeal Butterscotch Cookie Recipe FAQs

Why are my oatmeal scotchies flat?

If you’re dealing with flat cookies, I always recommend checking a few things. First, double check the expiration date on your baking soda and baking powder. If these ingredients aren’t fresh, they won’t give your cookies the slightly puffy rise they need to, causing them to go flat. 
Other causes of flat cookies might be that you need a little extra flour or your oven’s temperature is off.

Why are my homemade oatmeal cookies hard?

This is likely a result of a couple of things, 1) overmixing the dough and 2) overbaking your cookies. Make sure to follow my mixing instructions and to remove the cookies when the edges start to turn golden and you should be fine!

Why do my oatmeal cookies taste dry?

There are a few different reasons why your cookies could be dry. Most likely, the cookies were over-baked. If you are certain that the cookies were not over-baked, you could have added too much flour.

Should oatmeal cookies be refrigerated before baking?

Nope! This recipe (and most of my cookie recipes, actually) do not require chill time. Because who has time for that?

Copycat cookies you HAVE to try

A pile of oatmeal scotchies next to oats on a counter.
Print

Scotchies (Butterscotch Oatmeal Cookies)

A homestyle oatmeal cookie base packed with butterscotch chips, these oatmeal scotchies are deliciously addictive!
Course Dessert
Cuisine American
Keyword oatmeal scotchies
Prep Time 15 minutes
Cook Time 14 minutes
Servings 24 servings
Calories 168kcal

Ingredients

  • 1 cup salted butter, softened
  • 1 3/4 cup brown sugar
  • 2 eggs
  • 1 tbsp milk
  • 2 cups whole wheat flour
  • 2 cups rolled oats
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 cups butterscotch chips

Instructions

  • Preheat the oven to 350° F.
  • In the bowl of a stand mixer, cream together the butter and brown sugar until completely combined.
  • Add in the eggs and milk, mixing well.
  • Add the whole wheat flour, rolled oats, salt, baking powder and soda. Mix until a wet dough forms.
  • Lastly, mix in the butterscotch chips.
  • Portion out the dough to your desired size, for small cookies, use a #40 scoop. For larger cookies, use a #24 scoop.
  • Either leave the cookies scooped as is or break each portion in half and press the halves together leaving the rough end visible on the top of the cookie dough portion for added texture, if desired.
  • Arrange on a parchment of silicone lined cookie sheet and bake at 350° F. For the small cookies, 8-10 minutes. For the larger cookies, 11-14 minutes.
  • The cookies will start to brown but may still look a little wet and glossy, that is okay. Allow the cookies to cool on the pan for 15 minutes.
  • Enjoy!

Nutrition

Calories: 168kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 145mg | Potassium: 88mg | Fiber: 2g | Sugar: 24g | Vitamin A: 32IU | Calcium: 28mg | Iron: 1mg

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