Oatmeal Scotchies Recipe
A homestyle oatmeal cookie base packed with butterscotch chips, these oatmeal scotchies are deliciously addictive!
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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.
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
How to Make Oatmeal Scotchies
- Begin by preheating your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined.
- Then add in the eggs and milk and mix until creamy.
- Next, add in the whole wheat flour, rolled oats, salt, baking powder, and baking soda. Mix until a wet dough forms.
- Lastly, mix in the butterscotch chips until distributed evenly throughout the dough.
- 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 your 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!
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 Cookie Recipe FAQs
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.
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!
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.
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
Scotchies (Butterscotch Oatmeal Cookies)
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!
