I dare you to find a recipe for a better Best Ever Oatmeal Scotchie Cookie! This recipe yields soft and chewy cookies with addictively crisp outer edges and loads of butterscotch chips in each bite!
Growing up, we didn’t cook a lot. Well, I cooked a lot. I was exclusively in charge of putting dinner on the table every night from the time I was fourteen to the age of 26 when I finally moved out. It was pretty much my only “chore” and thankfully I enjoyed it most of the time.
In fact, cooking dinner every night taught me how to bake, and once I started teaching myself the baking basics, I was hooked. Cooking was okay, but baking was AMAZING. It was my life’s calling. The joy I felt conquering a cookie or mastering buttercream made me swell with happiness, even if I mostly used pre-packaged ingredients 🙂 Hey, if it gets you to learn how to bake, who cares if it started from a box?!
One of my favorite treats to make growing up were oatmeal scotchie cookies. I never made them from scratch, so I’d doctor up a bag of oatmeal cookie mix by adding in butterscotch chips. It worked and my family and I were hooked on these sweet, hearty cookies.
But now that I’m older, wiser, and more experienced in the baking department, I can confidently say this is the BEST EVER recipe for Oatmeal Scotchies! Not even joking. I promise you, you’re going to fall in LOVE with these easy, brown sugary, butterscotch-y cookies.
The cookies start like any ordinary cookie – butter, sugars, eggs, vanilla – but in my oatmeal cookies I love to add a Tablespoon of molasses to really ramp up the flavor. Molasses works so well with butterscotch and oats that even a Tablespoon just richens and enhances the flavors. If you don’t have molasses, you can use maple syrup or omit it completely. But definitely give it a try with the molasses one of these times – I promise it won’t be noticeable but will really amp that flavor up a few notches.
And since these are oatmeal cookies, they have a TON of old-fashioned oats in them! I loathe oatmeal cookies where the oats are virtually undetectable. What’s the point? There is no shortage of hearty oats in each and every bite. For optimal flavor, you want to make sure you’re using old-fashioned rolled oats for this recipe. Instant oatmeal will not work.
And of course, you can’t have scotchies without butterscotch chips! They’re the essence of these cookies with their sweet, caramel-y, buttery flavor and golden orange color. That little bit of molasses really punches up the butterscotch notes in the chips!
The result is a buttery, soft and chewy cookie with crisp outer edges, lots of hearty oat flavor and studded with tons of caramelly butterscotch chips in every bite! You are going to LOVE these cookies whether you’re a new baker or a pro!
*adapted from my Oatmeal Chocolate Chip Cookie Recipe
Best Ever Oatmeal Butterscotch Cookies (Oatmeal Scotchies)
- One cup 2 sticks salted butter, softened
- 1 & 1/4 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tablespoon molasses optional but recommended for richer flavor. You can substitute with maple syrup or omit completely
- 1 Tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 & 3/4 cups all-purpose flour
- 2 & 3/4 cups old-fashioned rolled oats do not use instant oatmeal
- 1 heaping cup butterscotch chips
- In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until fluffy and smooth, about 1 minute. Add in the eggs, one at a time, beating well after each addition. Beat in the molasses and vanilla extract, mixing well. Beat in the baking powder, baking soda, cinnamon, and flour, mixing well. Lastly, beat in the oats and butterscotch chips until just combined.
- Cover and chill the dough for at least 45 minutes, up to overnight. This is mandatory as it prevents the dough from spreading too much during baking.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. If you allowed your dough to chill longer than 1 hour, let it soften for about 5-10 minutes at room temperature before scooping. Scoop out the dough using a 2-Tablespoon-size cookie dough scoop and place 2" apart on the baking sheets.
- Bake for 10-12 minutes, rotating the pans halfway through baking time to ensure even baking. Cookies may appear slightly underdone when you pull them out; this is normal as they will continue to set up as they sit on the pans. Cool for about 15 minutes on the pans, then gently transfer to a wire rack to cool completely.
You are going to LOVE the fantastic flavor of these sweet and caramelly butterscotch cookies!
Can’t get enough of butterscotch? Me either! Check out these recipes!
Have a super sweet day!