Welcome to a realm of pure cookie bliss! These aren’t just any cookies; these are **Oatmeal Scotchies**, a timeless family favorite that promises a delightful fusion of wholesome oats and rich, buttery butterscotch chips. Each bite delivers a perfectly soft and chewy texture, making them utterly irresistible. What makes this recipe even more appealing is its incredible simplicity – no lengthy refrigeration time is needed, meaning freshly baked, warm cookies are truly just minutes away from your oven to your plate. Prepare to embark on a baking journey that will fill your home with an aroma as comforting as the cookies themselves!
While classic oatmeal cookies hold a special place in everyone’s heart, these Oatmeal Scotchies offer an exciting and delicious twist that elevates them to new heights. If you find yourself captivated by the unique charm of these butterscotch-infused treats, you might also fall in love with other creative oatmeal cookie variations, such as these Oatmeal Coconut Cookies, which blend hearty oats with the tropical sweetness of coconut and the delightful crunch of toffee. The versatility of oatmeal as a cookie base is truly remarkable, allowing for endless flavor combinations that cater to every palate. But for today, let’s focus on the star of the show – the incredible Oatmeal Scotchies.
These Oatmeal Scotchies are a dream come true for butterscotch enthusiasts, and I proudly count myself among them! The foundation of these delectable cookies lies in the wholesome goodness of oats, which impart a wonderfully hearty and satisfying texture. This robust base perfectly complements the star ingredient: butterscotch chips. These sweet, caramel-like morsels melt into pockets of golden deliciousness, infusing every bite with that distinct, irresistible butterscotch flavor. I certainly appreciate a classic chocolate chip cookie, with its timeless appeal, and a traditional, comforting oatmeal cookie. However, there are times when you crave something a little different, a touch more adventurous, and that’s precisely when these Oatmeal Scotchies shine. Their characteristic soft and chewy consistency makes them not just a good cookie, but truly my favorite kind of cookie to bake and enjoy. They offer a delightful change of pace without straying too far from the comforting familiarity of a homemade treat.
It’s always a good sign when even those who claim not to be butterscotch fans can’t resist these cookies. My husband, for instance, typically leans away from butterscotch, yet I consistently catch him sneaking these Oatmeal Scotchies from the cookie jar. This speaks volumes about their universal appeal and perfectly balanced flavor. They are, without a doubt, the perfect simple cookie – easy to make, hard to resist, and a guaranteed crowd-pleaser for any occasion, from casual snacking to a special dessert.
Essential Ingredients for Perfect Oatmeal Scotchies
Crafting these sensational Oatmeal Scotchies requires a handful of common pantry staples, each playing a crucial role in achieving that perfect texture and unforgettable flavor. Here’s a detailed look at the ingredients you’ll need:
- Butter: For the best results, I recommend using unsalted butter. This gives you complete control over the salt content in your cookies. If you opt for salted butter, remember to reduce the amount of added salt in the recipe to prevent your cookies from becoming too salty. Softened butter is key for creaming properly with the sugars.
- Sugar: A delightful combination of both white sugar and light brown sugar is essential for these cookies. White sugar contributes to the crisp edges and overall sweetness, while light brown sugar adds a deep, molasses-rich flavor and helps create that wonderfully chewy texture, thanks to its moisture content.
- Eggs: You will need 2 large eggs. For optimal incorporation into the dough, it’s always best if your eggs are at room temperature. Room temperature eggs emulsify better with the fats, leading to a smoother, more uniform dough and ultimately a lighter, more tender cookie.
- Vanilla Extract: A crucial flavor enhancer, vanilla extract adds warmth and depth, complementing the butterscotch and spice notes beautifully. Use a good quality pure vanilla extract for the best results.
- Baking Soda: This acts as the primary leavening agent in our cookies. Baking soda reacts with the acidic brown sugar, creating carbon dioxide bubbles that give the cookies their characteristic rise and prevent them from becoming overly dense. It contributes to their soft and airy interior.
- Spices: I love to use a comforting mixture of ground cinnamon and pumpkin pie spice. Cinnamon adds a classic warmth, while pumpkin pie spice brings in notes of ginger, nutmeg, and cloves for a more complex and aromatic profile. Feel free to adjust this to your preference: use all cinnamon for a more traditional flavor, all pumpkin pie spice for an autumnal twist, or just one if you prefer a simpler spice profile. You can also slightly reduce the total amount if you’re not a huge fan of heavily spiced cookies.
- Salt: A small amount of salt is vital for balancing the sweetness and enhancing all the other flavors in the cookie. It brings out the richness of the butterscotch and the warmth of the spices.
- All-Purpose Flour: I have exclusively tested this recipe with all-purpose flour, which provides the ideal structure and tenderness. Using other types of flour might alter the texture significantly. Ensure you measure your flour correctly, preferably by weight or by spooning it into a measuring cup and leveling it off, to avoid dense cookies.
- Old-Fashioned Oats: These are a non-negotiable ingredient for achieving the signature hearty and chewy texture of oatmeal cookies. Old-fashioned (rolled) oats hold their shape better during baking compared to instant oats, adding body and a delightful chewiness. Quick oats can be used in a pinch, but the texture will be slightly different.
- Butterscotch Chips: The star flavor of these cookies! Butterscotch chips are absolutely essential for delivering that distinctive, sweet, and buttery caramel-like flavor. They are widely available in the baking aisle of most grocery stores, making them an easy ingredient to find. Don’t skip these; they are what truly makes these cookies “Scotchies”!
Baking Your Perfect Oatmeal Scotchies: A Step-by-Step Guide
Making these soft and chewy Oatmeal Scotchies is a straightforward process that yields incredibly satisfying results. Follow these detailed steps to bake a batch of homemade perfection:
STEP 1: Creaming the Butter and Sugars. Begin by placing your softened butter, white sugar, and light brown sugar into a large mixing bowl. Using a hand mixer is perfectly fine, but for ultimate ease and efficiency, a stand mixer fitted with the paddle attachment will make this step much simpler. Beat these ingredients together on medium speed until they are light, fluffy, and thoroughly combined. This creaming process incorporates air into the mixture, which is crucial for a tender cookie texture.
STEP 2: Incorporating Wet Ingredients. Next, add the vanilla extract and both large, room-temperature eggs to the creamed mixture. Continue to mix on medium speed until all the ingredients are fully combined and smooth. At this stage, the mixture might appear slightly separated or “broken” due to the varying fat and liquid content, but don’t worry—this is completely normal. Keep mixing, and it will come together beautifully into a cohesive batter.
STEP 3: Adding Dry Ingredients (Part 1). Now it’s time to introduce your leavening agent and spices. Add the baking soda, ground cinnamon, pumpkin pie spice, and salt to the wet mixture. Mix on low speed until these dry ingredients are just combined. Then, gradually add the all-purpose flour, mixing only until no streaks of flour remain. Be careful not to overmix the flour, as this can develop the gluten too much, resulting in tougher cookies.
STEP 4: Folding in the Oats. With the flour mostly incorporated, add the old-fashioned oats to the dough. Mix again on low speed until the oats are evenly distributed throughout the mixture. If you are using a hand mixer, the dough might become quite thick at this point, so it’s a good idea to switch to mixing by hand with a sturdy spatula or wooden spoon to ensure everything is well combined without overworking the dough.
STEP 5: Incorporating the Butterscotch Chips. Finally, fold in the butterscotch chips. Gently mix them into the cookie dough until they are evenly distributed. The dough should be fairly stiff at this stage, which is perfect for holding its shape during baking. You can use a spatula to ensure the chips are fully integrated without crushing them.
STEP 6: Scoop, Place, and Bake! Prepare your baking sheets by lining them with parchment paper or silicone baking mats. Using a cookie scoop (a 2-tablespoon scoop works perfectly for this recipe), scoop out uniform balls of cookie dough and place them onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake the cookies in a preheated oven (350°F / 175°C) until their edges are lightly golden brown and the centers are just set. They might still look slightly soft in the middle, but they will continue to set as they cool. Overbaking will result in dry cookies, so keep a close eye on them. Let the baked cookies cool on the baking sheet for a minute or two before carefully transferring them to a wire rack to cool completely. This brief cooling period on the hot sheet helps them firm up without breaking.
Expert Tips for Oatmeal Scotchies Success
To ensure your Oatmeal Scotchies turn out perfectly every time, consider these helpful tips and tricks:
- Uniform Scooping is Key: For consistently sized and baked cookies, I highly recommend using a cookie scoop. A 2-tablespoon scoop works perfectly for this recipe, yielding exactly 3 dozen cookies. This not only makes the process faster but also ensures all cookies bake evenly.
- Aesthetic Enhancement: If you want your cookies to look extra appealing, you can reserve about half a cup of butterscotch chips from the total amount. Just before baking, gently press a few extra butterscotch chips onto the top of each scooped cookie dough ball. This is purely for aesthetics, ensuring there are plenty of visible chips on the surface of the baked cookies. Alternatively, if you simply adore butterscotch, feel free to add even more chips to the dough than the recipe calls for – more chips, more flavor!
- Storage and Freshness: These cookies store exceptionally well. Once completely cooled, transfer them to an airtight container. They will remain wonderfully soft and delicious at room temperature for up to 3-4 days. While they are still good after this period, they may start to dry out slightly.
- Freezing for Later Enjoyment: Oatmeal Scotchies are fantastic for freezing, both baked and unbaked.
- To freeze baked cookies: Allow them to cool completely. Place them in a single layer on a baking sheet and freeze for about an hour, or until firm. Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag, layering them with parchment paper to prevent sticking. They will stay fresh for up to 3 months. Thaw at room temperature or warm slightly in the microwave for a fresh-baked feel.
- To freeze unbaked dough: Scoop the cookie dough balls onto a parchment-lined baking sheet and freeze until solid (about 2 hours). Once frozen, transfer the dough balls to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to bake, place the frozen dough balls on a prepared baking sheet and bake as directed, adding an extra 2-4 minutes to the baking time.
- Preventing Flat Cookies: Ensure your butter is softened but not melted. If your butter is too warm, the cookies might spread too much. Also, accurate measurement of flour and baking soda is important for proper structure and rise.
- Customizing Spices: Don’t be afraid to experiment with the spices. If you prefer a stronger ginger kick, add a pinch of ground ginger. A touch of nutmeg can also enhance the warmth. Always taste your dough (before adding eggs for safety) to gauge the spice level.
- Serving Suggestions: These cookies are delightful on their own, but they also pair wonderfully with a glass of cold milk, a warm cup of coffee, or even crumbled over a scoop of vanilla ice cream for an extra special treat!
Explore More Delicious Cookie Recipes
If you’ve enjoyed baking these delightful Oatmeal Scotchies, you’re likely a fan of homemade cookies, and we have plenty more recipes to satisfy your sweet tooth. Here are some other fantastic cookie creations to try:
- Easy Cake Mix Cookies: A brilliant shortcut to soft and flavorful cookies with minimal effort.
- Classic Snickerdoodle Recipe: These timeless cookies are famous for their soft texture, tangy cream of tartar, and irresistible cinnamon-sugar coating.
- Chewy Peanut Butter Oatmeal Cookies with Chocolate Chips: A winning combination of peanut butter, wholesome oats, and chocolate chips for a truly satisfying treat.
- Decadent Chocolate Chunk Oatmeal Coconut Cookies: Indulge in rich chocolate, tropical coconut, and hearty oats all in one amazing cookie.
- Festive Chocolate Crinkle Sprinkle Cookies: These beautiful cookies feature a crinkled exterior and a burst of colorful sprinkles, perfect for celebrations.
Frequently Asked Questions About Oatmeal Scotchies
Here are some common questions you might have about making and enjoying Oatmeal Scotchies:
- What kind of oats are best for Oatmeal Scotchies? Old-fashioned rolled oats are highly recommended for their robust texture, which contributes to the chewy nature of the cookies. Quick oats can be used as a substitute, but they will result in a slightly softer cookie with less chew. Instant oats are generally not recommended as they can make the cookies too mushy.
- Can I use margarine instead of butter? While margarine can technically be used, butter is preferred for its superior flavor and fat content, which yields a richer, more tender cookie. Margarine can affect the taste and spread of the cookies.
- Do Oatmeal Scotchies need to be chilled before baking? No, one of the best features of this particular Oatmeal Scotchies recipe is that it does not require any refrigeration time. This means you can mix and bake them right away, getting warm cookies on the table much faster!
- Why are my cookies flat? Flat cookies can be caused by several factors: butter that is too soft or melted, incorrect measurement of flour or leavening agents (too little flour or baking soda), or an oven that isn’t at the correct temperature. Ensure your butter is softened but still cool to the touch, measure ingredients accurately, and preheat your oven fully.
- How can I make my Oatmeal Scotchies even chewier? To achieve an extra chewy texture, ensure you’re using light brown sugar (not dark brown sugar, which has more molasses and can make them cakier), and avoid overbaking. Pull the cookies from the oven when the edges are set but the centers still look slightly soft. They will firm up as they cool.
- Can I add nuts to these cookies? Absolutely! Chopped pecans or walnuts would be a fantastic addition to these Oatmeal Scotchies, providing an extra layer of crunch and flavor. Fold them in along with the butterscotch chips.
- Are these suitable for gifting? Yes! Their robust flavor and pleasant texture make Oatmeal Scotchies an excellent choice for homemade gifts. Package them in a nice tin or cellophane bag for a thoughtful present.
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Oatmeal Scotchies
Pin
Ingredients
- 1 cup butter softened
- 3/4 cup white sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour
- 2 1/2 cups old fashioned oats
- 11 oz bag butterscotch chips
Instructions
- Preheat your oven to 350ºF (175ºC).
- In a large mixing bowl, or the bowl of a stand mixer, cream together the softened butter, white sugar, and packed light brown sugar until the mixture is light, fluffy, and well combined. Then, add in the two eggs and the vanilla extract, beating until the mixture is smooth and fully incorporated.1 cup butter, 3/4 cup white sugar, 3/4 cup packed light brown sugar, 2 eggs, 2 teaspoons vanilla extract
- To the wet mixture, add the baking soda, cinnamon, pumpkin pie spice, and salt. Beat on low speed until all these dry ingredients are fully incorporated into the dough, ensuring no lumps remain.1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt
- Gradually add the all-purpose flour into the bowl and mix on low speed until just combined. Then, add the old-fashioned oats and continue to mix until they are evenly distributed throughout the cookie dough. Finally, fold in the entire bag of butterscotch chips by hand or on very low speed until they are well incorporated.2 1/2 cups all purpose flour, 2 1/2 cups old fashioned oats, 11 oz bag butterscotch chips
- Prepare 3 baking sheets by lining each with parchment paper to prevent sticking and ensure easy cleanup.
- Using a 2-tablespoon cookie scoop, portion out the cookie dough, forming even balls. Place these dough balls onto the prepared baking sheets, ensuring there is approximately 2 inches of space between each cookie to allow for proper spreading during baking. (Each baking sheet should comfortably hold about 12 cookies.)
- Bake the cookies in your preheated oven for about 10-12 minutes, or until the edges are lightly golden brown and the centers appear just set but still slightly soft. Avoid overbaking for the chewiest results. Once baked, allow the cookies to cool on the baking sheets for 1-2 minutes before carefully transferring them to a wire rack to cool completely.