“Brought these to our church picnic and people couldn’t stop raving about them!”

2,042 2 minutes read

These Oatmeal Scotchies are a classic cookie beloved for their wonderfully chewy texture and the irresistible combination of hearty oats and sweet, buttery butterscotch chips. Spiced with cinnamon and boasting a rich brown sugar flavor, they’re a comforting treat perfect for any occasion.

Oatmeal Scotchies

Ingredients:

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking soda	1 teaspoon
Salt	1 teaspoon
Cinnamon	½ teaspoon
Butter, room temperature	1 cup (2 sticks)
Packed brown sugar	1 cup
White sugar	½ cup
Eggs	2
Molasses	1 tablespoon
Vanilla extract	1 ½ teaspoons
Old-fashioned oats	3 cups
Butterscotch chips	1 ½ cups

Instructions:

Combine Dry Ingredients: In a medium bowl, add the 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon cinnamon. Whisk these dry ingredients together until thoroughly combined. Set aside.
Cream Butter & Sugars: In a large bowl, combine the 1 cup room temperature butter, 1 cup packed brown sugar, and ½ cup white sugar. Beat with an electric mixer until smooth and creamy.

Add Wet Ingredients: Add the 2 eggs, 1 tablespoon molasses, and 1 ½ teaspoons vanilla extract to the butter and sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Combine Wet and Dry: Slowly add the dry ingredients mixture to the wet ingredients, mixing on low speed until just evenly combined. Be careful not to overmix.
Fold in Oats & Chips: Fold in the 3 cups old-fashioned oats and 1 ½ cups butterscotch chips. The dough will be thick and quite stiff at this point.

Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 30 minutes. This chilling time helps the flavors meld and makes the dough easier to handle and prevents excessive spreading during baking.
Preheat Oven & Prep Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Form & Bake Cookies: Roll the chilled dough into small balls (about 1.5 to 2 tablespoons each) and arrange them on the prepared baking sheet, leaving some space between each cookie for spreading. Bake for 11-13 minutes, or until the cookies begin to brown around the edges and the centers are still slightly soft.

Cool: Allow the cookies to cool for at least 5 minutes on the baking sheet before carefully transferring them to a wire rack to cool completely. This prevents them from breaking apart.