Ever taken a bite of a cookie and felt like your afternoon just got a hug? These oatmeal scotchies are the kind of treat that makes that happen. They’re chewy, cozy, and filled with sweet butterscotch chips—like grandma’s recipe, if grandma was into low-stress baking. I always keep a stash of these in the freezer, not because I’m disciplined, but because otherwise I’d eat half the batch warm off the pan. You get that satisfying oat texture, that buttery richness, and then—bam!—a hit of butterscotch that makes your taste buds perk up like they just heard their name. And the best part? You don’t need a mixer or a culinary degree. If you can measure sugar and stir a spoon, you’re in. This cookie recipe brings together everything I love about baking: low effort, big flavor, and a smell that makes people wander into the kitchen asking, ‘What’s in the oven?’ You tell them it’s a ‘sweet easy recipe’—and maybe share one… maybe.
Table of Contents
- 1) Key Takeaways
- 2) Easy Oatmeal Scotchies Recipe
- 3) Ingredients for Oatmeal Scotchies
- 4) How to Make Oatmeal Scotchies
- 5) Tips for Making Oatmeal Scotchies
- 6) Making Oatmeal Scotchies Ahead of Time
- 7) Storing Leftover Oatmeal Scotchies
- 8) Try these cookies next!
- 9) Oatmeal Scotchies
- 10) Nutrition
1) Key Takeaways
- This sweet easy recipe combines hearty oats and nostalgic butterscotch chips.
- Prep and bake in under 30 minutes—no fancy tools needed.
- Perfect for lunchboxes, afternoon treats, or midnight snacks.
- You can freeze them for future cravings (if they last that long).
2) Easy Oatmeal Scotchies Recipe
We all need that one go-to cookie that’s just as comforting to make as it is to eat. For me, it’s these oatmeal scotchies. They hit that cozy spot between chewy and sweet, and they don’t ask much in return. Just a bowl, a spoon, and a little kitchen therapy.
When I first baked these, I remember thinking, “Why don’t I put butterscotch chips in everything?” They’re warm, caramel-like, and turn a humble oat cookie into something you eat standing at the counter, one after another.
This sweet easy recipe uses simple ingredients, stirs together quickly, and smells like the best kind of day. They’re perfect when you want homemade without the hassle, and they’ve become my secret weapon for potlucks and late-night cookie emergencies alike.
3) Ingredients for Oatmeal Scotchies
Butter: Go with unsalted and make sure it’s softened. Soft butter blends like a dream and gives these cookies that melt-in-your-mouth quality.
Granulated Sugar: You need this for the classic sweet lift. It balances the oats and brings crisp edges to life.
Brown Sugar: Brown sugar deepens the flavor and keeps the center chewy. That’s the good kind of soft, trust me.
Eggs: Two large eggs add structure and richness. They also help hold all the oats and chips together like a tasty edible glue.
Vanilla Extract: A little splash makes the butterscotch pop. Don’t skip it.
All-Purpose Flour: This keeps the cookie from spreading too much and gives it a nice bite.
Baking Soda: This gives your cookies a bit of puff and prevents them from baking flat.
Salt: Salt sharpens all the flavors and balances the sweet. Even sweet easy recipes need contrast.
Quick Oats: Quick oats are key here. They bake evenly and give you that signature texture without making the cookie too dense.
Butterscotch Chips: The star of the show. They melt slightly in the oven and give each bite a rich, golden hug.
4) How to Make Oatmeal Scotchies
Step 1. Preheat your oven to 375°F. Line baking sheets with parchment so nothing sticks and clean-up is easy.
Step 2. Cream your butter, granulated sugar, and brown sugar in a large bowl. Use a hand mixer or a spoon and some elbow grease.
Step 3. Add in the eggs and vanilla. Stir until smooth and slightly fluffy—it should smell like you’ve made a good choice.
Step 4. Mix in flour, baking soda, and salt. Stir until the dry stuff just disappears.
Step 5. Fold in the oats and butterscotch chips. This is where the dough starts looking irresistible. Try not to eat it all now.
Step 6. Drop by rounded tablespoons onto the baking sheets. Leave room between cookies—they like their space.
Step 7. Bake for 8 to 10 minutes until the edges look golden and the centers are just set. Let cool for a few before moving to a wire rack.
5) Tips for Making Oatmeal Scotchies
Don’t overbake. These are best when slightly soft in the center. If you wait for them to look totally done in the oven, they’ll end up dry.
Use quick oats, not old-fashioned. The smaller flakes mix better and bake evenly. It’s the difference between chewy and overly hearty.
If your butter is too cold, your dough will be stiff and the sugar won’t blend. Room temperature butter means smooth mixing and better cookies. Let it sit out, don’t microwave it—it melts weird that way.
6) Making Oatmeal Scotchies Ahead of Time
These cookies are excellent make-ahead material. You can scoop the dough into balls and freeze them raw on a tray. Once frozen, toss them in a bag. Then bake a few whenever you need warm cookies without the mixing mess.
If you’re baking ahead for a party or gifting, the baked cookies also freeze well. Let them cool completely first, then stack in a sealed container with parchment between the layers.
This sweet easy recipe doesn’t mind sitting in the fridge either. Chilled dough often bakes up thicker and with better flavor. Just cover the bowl tightly and chill for up to 48 hours.
7) Storing Leftover Oatmeal Scotchies
Once cooled, store your oatmeal scotchies in an airtight container. They’ll stay soft and chewy for up to a week, but let’s be honest, they won’t last that long.
To keep that fresh-baked texture, toss in a slice of bread with the cookies. It keeps them soft. It’s a grandma trick, and it works like magic.
If you want to freeze them, go for it. Thaw on the counter or pop in the microwave for that warm, just-baked feel. These are a sweet easy recipe worth saving.
8) Try these cookies next!
9) Oatmeal Scotchies
Oatmeal Scotchies with Butterscotch – Sweet Easy Recipes You’ll Crave
Ingredients
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups quick oats
- 1 3/4 cups butterscotch chips
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream the butter and both sugars in a large bowl until smooth.
- Beat in eggs and vanilla until well combined.
- Stir in flour, baking soda, and salt until just blended.
- Mix in oats and butterscotch chips.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 8–10 minutes or until edges are golden brown.
- Let cookies rest on the sheet for a few minutes before transferring to a cooling rack.
10) Nutrition
Serving Size: 1 cookie | Calories: 120 | Sugar: 10g | Sodium: 95mg | Fat: 6g | Saturated Fat: 3g | Carbohydrates: 17g | Fiber: 1g | Protein: 1g | Cholesterol: 15mg
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