Growing up, our mom would make cookies every time it rained. I absolutely loved when I would see it raining outside when I was at school because I knew that meant I got to come home to freshly baked cookies.
One of her go-to cookie recipes were these Oatmeal Scotchies. Anytime I make these cookies, it brings me back to my childhood. The smell of these homemade cookies would fill our whole house!
My Grandma made this exact recipe for my mom growing up and she passed it onto her daughters. It’s so good that we just had to share it with you!
These Oatmeal Butterscotch Chip Cookies are soft, chewy and have just the right amount of butterscotch. The combination of oatmeal and butterscotch makes for such a delicious cookie that they will be gone within minutes!
Recipe Ingredient Notes
To make Oatmeal Scotchies Cookies, you will need the following ingredients:
- Flour
- Baking Soda
- Salt
- Ground Cinnamon
- Butter, softened
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Old Fashioned Oats
- Butterscotch Chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Oatmeal Scotchies Cookies
- Preheat oven to 375℉.
- Combine flour, baking soda, salt and cinnamon in small bowl.
- Beat butter, sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture.
- Fold in oats and butterscotch chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Oatmeal Scotchies Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Oatmeal Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Caramel Oatmeal Cookies
- Oatmeal Coconut Dream Cookies
- Banana Oatmeal Cookies
- Oatmeal Gingerbread Cookies
Oatmeal Scotchies Cookies
Ingredients
- 1 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
- 2 cups butterscotch chips
Instructions
- Preheat oven to 375℉.
- Combine flour, baking soda, salt and cinnamon in small bowl.
- Beat butter, sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture.
- Fold in oats and butterscotch chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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