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Oatmeal Butterscotch Cookies Recipe (Oatmeal Scotchies)

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.

A plate of oatmeal butterscotch cookies with stacked cookies in the background.

Ingredients in Oatmeal Butterscotch Cookies (Oatmeal Scotchies)

Three oatmeal butterscotch cookies stacked on a wire cooling rack.

RELATED:  Homemade Butterscotch Sauce

How to Make Oatmeal Butterscotch Cookies

Preheat the oven – Preheat the oven to 350° and line cookie sheets with parchment paper and set aside.

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.

Cookies on a wire rack with a glass of milk in the background.

TIP: 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.

Oatmeal Scotchies on a black wire rack to cool.
Yield: 36 cookies

Oatmeal Butterscotch Cookies Recipe

A plate of oatmeal butterscotch cookies with cookies spread out in the background.

This oatmeal butterscotch cookies recipe is a great addition to the fall season. They're flavorful and the texture is amazing to bite into. They also make a rather large batch so they're great to make for a crowd. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350° and line cookie sheets with parchment paper.
  1. Beat the softened butter until smooth.
  2. Beat in the granulated sugar and the brown sugar until smooth.
  3. Add eggs one at a time and blend well.
  4. Add in vanilla, and stir to combine.
  5. In a separate bowl, combine the all-purpose flour, salt, and baking soda.
  6. Slowly beat the dry ingredients into the wet ingredients until incorporated.
  7. Add the quick oats a little at a time until combined.
  8. Lastly, stir in the butterscotch morsels.
  9. 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.
  10. Bake for 10-11 minutes.
  11. 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.
  12. Store in an airtight container.

Notes

Baked cookies and raw cookie dough can be frozen for up to 3 months in freezer safe containers.

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Nutrition Information:

Yield:

36

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ann

Sunday 21st of August 2022

Yum, theses cookies sound delicious! I love an oatmeal cookie, and the butterscotch sounds like a yummy add!

Nick Barknot

Thursday 18th of August 2022

These cookies are REALLY good. I made half the recipe, that is, I divided the amount listed in the original recipe for every ingredient in half. Followed the directions. And I couldn't wait 10 minutes for the first cooling period to end. I'm munching on one right now. Easy and more delicious than the simplicity of the recipe would lead you to believe.

Thank you, Mama Dana.

Nick Barknot

Holly Bird

Thursday 1st of November 2018

Wonderful recipes! Thank you!

regina

Thursday 27th of September 2018

This recipe reminds me of my childhood. My mom would make these cookies and we would eat them when they were warm. They’d be a little crispy and we’d get a glass of milk. Good memories.

Angie

Tuesday 3rd of October 2017

These look and sound so delicious! Perfect for fall too!

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