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Best Ever Oatmeal Butterscotch Cookies (Oatmeal Scotchies)

April 22, 2020 by thedomesticrebel | 6 Comments

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oatmeal scotchie cookies on white background with butterscotch chips

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.

oatmeal scotchie cookies on wire rack

oatmeal scotchie cookies stacked high on wood with butterscotch chipsThe 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.

stacked oatmeal scotchies with bite missing on white wood

split open oatmeal scotchies on white woodAnd 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!

oatmeal scotchie cookies arranged on white wood

*adapted from my Oatmeal Chocolate Chip Cookie Recipe

These are the BEST Oatmeal Scotchie Cookies EVER! Soft and chewy with crisp outer edges and stuffed with creamy, caramelly butterscotch chips in every bite! Super simple and absolutely delicious!
Print Recipe
4.34 from 3 votes

Best Ever Oatmeal Butterscotch Cookies (Oatmeal Scotchies)

These Oatmeal Scotchie Cookies are the BEST recipe I've tried! Soft and chewy with crisp outer edges and fully loaded with creamy butterscotch chips!
Prep Time1 hr
Cook Time12 mins
Total Time1 hr 12 mins
Course: Cookies
Servings: 24
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 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

Instructions

  • 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.

oatmeal scotchie cookie on white wood with bite missingYou 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!

salted butterscotch blondies stacked on wood with butterscotch chips and spoonful of saltSalted Butterscotch Blondies

butterscotch pie on white plate with forkThe Best Butterscotch Pie

butterbeer cupcakes on wood with cream sodaButterbeer Cupcakes

oatmeal scotchie cookies collage

Have a super sweet day!

xo, Hayley

 

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Comments

  1. Melissa says

    June 22, 2020 at 10:53 am

    3 stars
    I only gave this a 3 star because a lot of my cookies came out to be so thin that they broke. I followed the recipe exactly as it is written. Maybe I needed to refrigerate the dough overnight because it ended up being too soft. I refrigerated an hour and a half before making them into balls onto the pans and I guess it wasn’t enough time to be chilled. But the taste was fantastic! My sister’s father-in-law had two and he rarely eats sweets like that. The sweetness wasn’t overbearing which was what I was concerned about because of the butterscotch, but it was perfect. I’m eating my broken pieces now as I type this (pairs great with an iced cinnamon vanilla latte)!

    Reply
  2. Holly says

    September 22, 2021 at 7:31 pm

    5 stars
    Best recipe for these cookies that I’ve come across! I chilled my dough overnight, made them into balls then kept them in the fridge until the next batch was ready to go. Big hit at game night 🙂

    Reply
  3. Stacey Wiebe says

    November 15, 2021 at 7:39 am

    Hi, I would like to use this recipe, but add rum extract. Is that a good idea and, if so, how much rum extract would you recommend I use?

    Thanks!

    Reply
    • thedomesticrebel says

      November 16, 2021 at 7:37 pm

      Hi Stacey, that sounds delicious! Perhaps start with 1/2 tsp and test the cookie dough to see if it tastes good. You could always add another 1/2 tsp (for a total of 1 tsp rum extract) and see how you like that.

      Reply
  4. Liz says

    January 17, 2022 at 4:30 pm

    5 stars
    So good! The molasses is a stroke of genius.

    Reply
  5. Andra says

    March 19, 2023 at 6:09 pm

    Can these be made with gluten free flour?

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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