Don’t even consider consuming just one of these Scotchies cookies! Wow, these cookies are amazing! They are incredibly chewy and juicy. Simply bake the cookies for a few minutes longer if you desire a crispier cookie. These are excellent cookies to send to military personnel serving abroad.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 1 ¼ cups unsalted butter at room temperature
- ¾ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups quick-cooking rolled oats
- 1 cup butterscotch chips
- ½ cup sweetened flaked coconut (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in butterscotch chips and coconut. Drop dough by tablespoonfuls about 2 inches apart onto the baking sheets.
- Bake cookies in the preheated oven until bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 84 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
The cookies have a very good taste, but something wasn’t quite right with the recipe. We did everything exactly as directed, but the cookie dough is so dry and crumbly that you couldn’t form them into anything near a cookie ball. We added about a 1/4 cup of almond milk, and that did the trick.
These are amazing! I put a whole bag of butterscotch chips in instead of only 1 cup. I cut back on the cinnamon to 1/2 teaspoon, personal preference. I also added a tbsp. of water at the end to make sure the flour and oats mixture combined well. Still a thick dough, but yummy. This recipe is so much better than the one on the back of the bag! Definitely a keeper!
We’ve enjoyed this cookie recipe many times. We like to add in more chips than called for to make them extra sweet. We also like to freeze a bag of the dough (made into ready to cook, dough rounds) we also use white whole wheat for our flour. Thanks for a great recipe!
I really liked the nutmeg with the butterscotch. A keeper.
So good! I followed the recipe exactly and they came out perfect!
Excellent. I only had choc chips so used those. 8 minutes were perfect for cook time.
Beautiful recipe. I love it just the way it is. I use large flake oatmeal with all my cookie recipes and these were wonderful.
I give this one a four star review because I felt a need to tweak it a little. I added another egg which I definitely believe it needed it The coconut was a great addition. I liked the nutmeg but my family didn’t care for it (my nutmeg is very fresh and strong). I will probably go back to the Tollhouse Scotchie recipe and just add coconut.
These are delicious, chewy cookies. The only change I made was to double the butterscotch chips. Used a medium cookie scoop and got 70 cookies. Next time I might try just 1 cup butter and see if it helps them to not spread as much. Also, don’t skip the coconut. Such a wonderfully tasty addition!
Excellent results these cookies were a score since I made them
I made these yesterday and they are wonderful. I reduced the amount of freshly grated nutmeg and cinnamon and increased the butterscotch chips to an entire 11 ounce bag. I baked the cookies at 8 minutes and they are wonderfully chewy. Thanks for the recipe!
DELICIOUS! Easy to make and quickly consumed. Family gives these cookies all thumbs up. Good flavor, soft.
My medium scoop made about 3 1/2 dozen, 13 min on air bakes in my oven. One of our favorites
These are my husband’s favorite. I made them as directed and they turned out perfect. We had to hide them from the kids. I’ll be making more soon!
Perfectly delicious! This is the one type of cookie that my mother-in-law makes and my husband commented that these are better than his mother’s! Jackpot! I’ve tried it with and without the coconut and didn’t think that it added much.
I made this with cchocolate chips, it turned out great!!!
What a wonderfully versatile recipe! I made a few changes, mostly because I was trying to finish off stuff I had left over from previous baking. They turned out well formed, with the oats tasting toasted. They are a soft cookie this way, but the toasted oats texture gives them a little bit of a crispy feel in your mouth. The coconut and chips blended perfectly, yet managed to keep their individual flavours. My changes: used 2 eggs, added 1/8 tsp. baking powder, used 1/2 cup coconut, 1/2 cup white choc. chips, and 1/2 cup of mini butterscotch chips. I baked them on a parchment paper lined cookie sheet for 8 minutes at 375 degrees.
I used half coconut oil and didn’t have flaked coconut. Cookies fell apart if I didn’t let them cool adequately. Great recipe!!
Holy moly!!! This recipe is a keeper. Stuck in the house, hurricane outside, LETS MAKE COOKIES!
These are simply THE BEST butterscotch cookies I have ever had! My kids beg for them!
This is the best cookie recipe I have ever tried. I add a whole bag of butterscotch chips and about a cup of coconut. They have always held together for me. I undercook them slightly because they continue cooking a little once out of the oven and I like them soft. Makes a lot of cookies. Pretty dry dough but cook up well.