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Oatmeal Scotchies Cookies Recipe (Soft and Chewy)

If you’ve never bitten into a warm Oatmeal Scotchies cookie, you’re in for a treat! Oatmeal Scotchies Cookies are the best cookies and John’s favorite, so we’ve made and tested this recipe to perfection!

Cookies come together so easily and are such a comforting reminder of home and love and warm hugs. It’s the perfect afternoon treat or midnight snack! If you have kids or grandkids in the house, they will love helping you make this simple and delicious Oatmeal Scotchies Cookies Recipe.

Top down view of three oatmeal scotchie cookies sitting on parchment paper.

My Grandmother was the master of homemade baked cookies. I rarely saw her use a recipe but they came out every single time. I dream of her chewy oatmeal scotchies.

They’re soft with the perfect thickness. They’re not thin cookies which can be dry and crunchy, but they’re not cake-like thick oatmeal cookies either. They’re the perfect cookie with a delicious butterscotch flavor. 

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Top down view of the ingredients used to make oatmeal scotchie cookies


Butter. You will want to use unsalted butter. We use the real stuff, no substitutes. If you use salted butter, reduce the salt in the recipe to 1/4 teaspoon.

Brown Sugar. We use dark brown sugar but light brown sugar is also fine.

White Sugar. Regular granulated sugar.

Baking Soda. Make sure yours is fresh. Once it has been opened for six months, it will start to have a funky taste or stop working in recipes.

All-Purpose Flour. Any brand will work great for this recipe. You can also sub a gluten-free one-for-one flour in this Oatmeal Scotchies Recipe if needed.

A Large Egg. Lightly beaten.

Butterscotch Morsels. You can find these wherever chocolate chips are sold.

Oatmeal. Old-Fashioned Oats work best.

Salt. Regular salt in the round container works great.


Our time-tested method for making cookies is pretty standardized for all cookie recipes.

  • Preheat your oven first, so that it’s ready to go and your cookies are evenly baked to perfection. Line your baking sheets with parchment paper or a Silpat baking mat to save on that washing up afterward!
  • Beat your eggs lightly in a small bowl so that they are ready to go. Then in your large mixing bowl, cream the sugars and butter with your electric mixer. This takes about three to five minutes until they are perfectly creamy. Mix the egg into this creamed mixture.
  • In a separate mixing bowl, mix together your dry ingredients minus the oatmeal a whisk or fork. Then slowly add the dry ingredients to your creamed ingredients. Once they are fully incorporated together, fold in the butterscotch chips and oatmeal.
  • Use a three-inch cookie scoop to fill your baking sheets with cookies, about twelve to a sheet. Bake for ten to twelve minutes until they are just barely brown on the edges. They may not look finished in the middle but pull them out anyway. Cool them on a cooling rack for five to six minutes to give them time to set up before your family devours them.
Oatmeal Butterscotch cookies stacked in a basket



They’re synonymous. Oatmeal Scotchies is a buttery cookie that’s loaded with creamy butterscotch chips.


We will substitute old-fashioned oats for quick oats but rarely the other way around. Quick-cooking oats and old-fashioned oats are interchangeable. However, the kind of oats you use affect the texture and moisture of the cookie. The old-fashioned oats used in this recipe guarantee a chewy cookie that’s tender and moist. Instant oats can act as flour and dry the cookie.


You can substitute shortening but the cookies will be a little more cake-like. Cookies made with butter tend to spread out a little more with a little crispier edge. We wanted our cookies to be soft and tender with that crispy edge just like grandmother made them. If you choose to use shortening, you can do so interchangeably. We recommend butter-flavored shortening so you still get that delicious buttery flavor. For more info read about using butter instead of shortening here.


It is definitely not required to chill the dough for Oatmeal Scotchies. However, this dough will keep in the refrigerator for up to 72 hours in an airtight container, so feel free to make it ahead of time!

Top down view of two oatmeal butterscotch cookies with a broken cookie leaning against them.


We use a 3-tablespoon scoop for large cookies. You can make smaller cookies. The baking time may be reduced.

Don’t be tempted to overbake your cookies. Oatmeal Butterscotch Cookies are so tricky because they won’t quite look done in the middle when your timer goes off. If you pre-heated your oven, you can trust that timer and pull your cookies out. They will continue baking as they set up on the cookie sheet and become the perfectly chewy cookie you’ve been craving. If you leave them in just a minute or two too long, they will become crispy and crunchy and not nearly as good.

Before baking your cookies, press two or three butterscotch morsels on top of each cookie. We always want the cookie with the most chips. This levels out the playing field.

Let them sit on the baking sheet for 5 minutes before moving them to a wire rack for finish cooling. This will allow the cookies to firm up without overbaking and drying out.

I prefer to use an electric stand mixer with a paddle attachment when making cookies. This is because it’s a powerhouse. The cookie dough is thick and my mixer can handle it. You can use a hand mixer or mix them by hand too using a wooden spoon.


Place your leftovers in a plastic zipper baggy or airtight container to keep them fresh and chewy. You can also freeze them for several months and pull them out to thaw as needed.

For fast cookies on busy school nights, freeze the uncooked dough in cookie-sized portions on a flat tray, and then place the frozen cookie dough portions in a freezer-quality zipper bag. Pull out just what you need and bake directly from frozen. Add a couple of minutes of baking time for frozen cookies and check them often.


Old Fashioned Oatmeal Cookies like Grandma used to make. Just simply our favorite classic oatmeal cookie recipe

Or try these Oatmeal Raisin Cookies like you’ve never had before. The plumped-up raisins take our cookies over the top.

For a chocolate fix, make these  Oatmeal Chocolate Chip Cookies. The perfect blend of chewy soft and delicious chocolate.

This Apple Pie Oatmeal Cookie is definitely a delicious twist on an oatmeal cookie and combines our favorite desserts!

We love a great cookie, and you can find all of our cookie recipes here!

3/4 view of three butterscotch chip cookies sitting on a piece of parchment paper.

Oatmeal Scotchies Cookie Recipe

Author: Julie Menghini
If you've never bitten into warm Oatmeal Scotchies, you are missing out on one of the best cookies. Oatmeal Scotchies Cookies is an old-fashioned soft and chewy Oatmeal Scotchie recipe.
5 from 11 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Cookies, Dessert
Cuisine American
Keyword: Butterscotch, Cookies, Oatmeal, Scotchies
Servings: 20 Cookies


  • ¾ cup butter (unsalted)
  • 1 cup brown sugar (we use dark brown but light is fine)
  • ¼ cup white sugar
  • 1 tsp baking soda
  • 1 cup all-purpose flour
  • 1 egg (large, lightly beaten)
  • 1 ½ cups butterscotch morsels
  • 2 cups oatmeal (old-fashioned oats)
  • 1/2 tsp salt


  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • Using an electric mixer, cream the butter and brown sugar together for 3 minutes or until light and fluffy. Add the eggs and mix just until blended, 30 seconds.
  • In a medium-sized bowl, combine and sift the flour, baking soda, and salt together.
  • Add the dry ingredients to the mixer and blend on low for 30 seconds. Turn up the speed to medium and mix until no flour is visible.
  • Add the oatmeal. Blend on low until combined.
  • With the mixer on low, add the butterscotch morsels. Blend only until combined.
  • Scoop out 3 tablespoons of dough and place them on the parchment paper-lined baking sheet, 12 to a sheet. Press a few chips into the top of each cookie.
  • Bake for 10 to 12 minutes or until the cookies are lightly browned on the edges.
  • Cool on the baking sheet over a cooling rack for 5 to 6 minutes and then remove the cookies to a cooling rack. Cool completely before storing.


We use a 3-tablespoon scoop for large cookies. You can make smaller cookies. The baking time may be reduced.


Calories: 205kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 231mgPotassium: 43mgFiber: 1gSugar: 24gVitamin A: 237IUCalcium: 16mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!
Recipe Rating

Michaela Kenkel

Wednesday 20th of October 2021

We absolutely LOVED this cookie recipe! I will be making these again this weekend!

Julie Menghini

Saturday 23rd of October 2021

Thank you, Michaela!

Kathleen Pope

Tuesday 19th of October 2021

All of your cookie recipes are the bomb! And these did not disappoint! Soft, chewy and amazingly delicious. I love the sweet salty taste of oatmeal, so I sprinkled a little flaky sea salt on mine! Probably one of my favorite all time cookies!

Julie Menghini

Tuesday 19th of October 2021

Thank you so much, Kathleen! They would be amazing with a little flaky sea salt.


Tuesday 19th of October 2021

WOW. That's what everyone said after biting into these. They are sooo good! There were no leftovers but hey, they are better warm anyway right? :)

Julie Menghini

Tuesday 19th of October 2021

Thank you so much! It's hard to keep cookie pirates out of the kitchen while they cool. They're delicious warm too.

Sheila Thigpen

Sunday 17th of October 2021

These oatmeal scotchies are absolutely delicious — my family loved them and begged me to make a second batch! Thanks for the recipe :)

Julie Menghini

Tuesday 19th of October 2021

Thanks, Sheila! My family devour them every time I make them too.


Saturday 16th of October 2021

I love a good oatmeal cookies, so when I saw these I couldn't resist. They were easy to make and so yummy!

Julie Menghini

Tuesday 19th of October 2021

Thank you, Debi! We love this recipe!

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