These Oatmeal Butterscotch Cookies are flavorful, soft, and chewy. They’re great cookies for the Fall season and incredibly easy to make.
With delicious flavors of cinnamon and butterscotch, these cookies are a seasonal favorite and a great addition to fall baking.
Ingredients in Oatmeal Butterscotch Cookies (Oatmeal Scotchies)
- Granulated sugar
- Brown sugar, packed
- Vanilla extract
- All-purpose flour
- Ground cinnamon
- Ground nutmeg
- Baking soda
- Quick oats
- Butterscotch Morsels
RELATED: Homemade Butterscotch Sauce
How to Make Oatmeal Butterscotch Cookies
Beat the wet ingredients together – Beat the softened butter until smooth and add the granulated sugar and the brown sugar and beat until smooth.
Then, add eggs one at a time and beat until incorporated. Lastly, beat in the vanilla to combine.
Combine the dry ingredients – In a separate bowl, combine the all-purpose flour, salt, and baking soda and mix to combine.
Combine the flour mixture with the wet mix – Slowly beat the dry ingredients into the wet ingredients until incorporated.
Slowly, add the quick oats to the cookie dough until all ingredients are incorporated.
Once the oatmeal is mixed in, gently stir in the butterscotch morsels.
TIP: A hand mixer makes this recipe quick and easy to make vs. mixing by hand.
Scoop the cookie dough – Use a #40 cookie scoop (or scoop by 1 1/2 tablespoonsful of dough) and scoop cookie dough onto the cookie sheets, leaving 2 inches of space between each cookie.
Bake the cookies, one cookie sheet at a time for 10-11 minutes.
Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire cooling rack to cool completely.
Store the cookies in an airtight container.
RELATED: Old Fashioned Iced Oatmeal Cookies
Can You Freeze Oatmeal Scotchies?
Yes, you can freeze Oatmeal Butterscotch Cookies AKA Oatmeal Scotchies. These cookies can be rolled into a log and sliced and baked as desired or they can be scooped into balls of cookie dough and frozen in freezer safe bag.
By freezing in balls of cookie dough, you can remove as little as much as you want and bake the cookies according to the directions in the recipe. Simply place the cookie dough on the counter while the oven preheats.
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick oats
- 11 oz bag butterscotch morsels
- Preheat the oven to 350° and line cookie sheets with parchment paper.
- Beat the softened butter until smooth.
- Beat in the granulated sugar and the brown sugar until smooth.
- Add eggs one at a time and blend well.
- Add in vanilla, and stir to combine.
- In a separate bowl, combine the all-purpose flour, salt, and baking soda.
- Slowly beat the dry ingredients into the wet ingredients until incorporated.
- Add the quick oats a little at a time until combined.
- Lastly, stir in the butterscotch morsels.
- Use a #40 cookie scoop (or scoop by 1 1/2 tablespoonsful of dough) and scoop cookie dough onto the cookie sheets, leaving 2 inches of space between each cookie.
- Bake for 10-11 minutes.
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire cooling rack to cool completely.
- Store in an airtight container.
Baked cookies and raw cookie dough can be frozen for up to 3 months in freezer safe containers.
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Serving Size:1 grams
Amount Per Serving: Calories: 157Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 119mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.