These cookies have a reputation for being exceptionally good. Make them yourself instead of letting me speak for them. Be sure to keep an eye on them—you might miss their disappearance if you don’t!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- 1 cup butter, softened
- ¾ cup firmly packed light brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups rolled oats, or as needed
- 1 cup butterscotch chips, or to taste
Instructions
- Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture until completely blended; beat the vanilla into the mixture with the last egg.
- Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Beat the flour mixture into the butter mixture about 1/2 cup at a time. Fold the rolled oats and butterscotch chips into the resulting dough. If the dough isn’t firm enough, mix in more rolled oats, about 1/4 cup at a time, until dough is of desired consistency.
- Refrigerate the dough for 1 to 2 hours before baking.
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop up dough by heaping tablespoonful and roll into balls. Place cookies about 2 inches apart on baking sheets.
- Bake in the preheated oven until very lightly browned and cookies are set in the middle, 10 to 12 minutes. Allow cookies to cool for about 5 minutes before removing from baking sheets to finish cooling on wire rack.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 114 mg |
| Sugars | 12 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Changed it up a bit. 1/4 cup of shortening and 3/4 cup butter. Didn’t spread out
I love the cinnamon in these cookies. My only change was using 1/2 cup shortening and 1/2 cup butter instead of all butter. That gave it a more dense texture so that refrigeration wasn’t necessary.
I also added 1 teaspoon of almond extract this is the best cookie I’ve ever had
Excellent cookie – soft in the middle and brown on the edges. The batch says 36 cookies, but I got about 50 out of my batch.
My hubby loves oatmeal scotchies so after finding this recipe, I knew I had to make them for him. I didn’t have any vanilla so I used orange extract. I doubled the recipe and threw about a cup of coconut in with the oats and butterscotch chips. He proclaimed the recipe “a stroke of genius.” So not only will I be making these again, they will be my new go-to oatmeal scotchie recipe. Thanks for sharing it!
It needed more flour. They spread out and were very thin and flat. I followed the directions exactly. Great taste though.
These are delicious and the perfect combination of crispy and chewy! I’ve made similar recipes, but these came out the best. Refrigeration is definitely key. My favorite homemade cookies!
Awesome!
Great taste. The cookies came out very thin. I used One-Minute Oats. Maybe (?) that was the problem. Wish I knew.
You can’t go wrong with Oatmeal Scotchies! An all time favorite cookie since I was a child. Now my kids and I make them together. This was a great recipe, followed exactly except I used the whole bag of buttescotch chips which was closer to two cups 🙂
This is the first time I have made these cookies. They were a little crunchy on the outside and soft and chewy in the middle. I will for sure be making these a lot more times in the future.
These are amazing and seriously addictive. the school office staff raved!! I baked on parchment paper, which I think made it easier and I also refrigerated the dough again, between each batch, to keep it cold. It really does bake better, when it’s cold. Then they are easier to role into balls. Everyone said they looked professional. 🙂 Will be making these again, many times, I am sure!
I just made these. I made it slightly different and they are very good. I cut the cinnamon in half my family isnt huge on cinnamon. I also substituted some of the butter for applesauce. This is something I do on every recipe and they came out great.
This recipe is a staple for me. I use half butter and half coconut oil, double chips, half chocolate.
Little lacy but delicious
These were great I followed recipe but added more oats… not sure how much. This made a TON of cookies. I like small cookies… I rolled each one into a ball about the size of a large marble or undersized ping pong. One batch made 4 dozen. I may have added a lot more oats than I thought! Glad I made so many as everyone wanted to take some home. I love all cookies but these are different. I am the only person in my group who makes these. TIPS: You must refrigerate dough 1st. Roll onto balls for perfect circular cookies. Re- refrigerate if dough starts getting messy (sticking to hands) be wild add more vanilla or cinnamon to taste. Butterscotch is a strong taste don’t go overboard on chips.
These are so delicious!! Came out perfect. Crispy on the outside, chewy center. Definitely need to refrigerate the dough before baking. I doubled the recipe and it made about 6dz. Already getting requests for more!!
Turned out great and very tasty!
I took a chance and picked this recipe for a cookie exchange instead of making an “old favorite” — I wanted to try something new. I am so happy with them! I doubled the recipe as written since it doesn’t say a yield and got exactly 8 dozen cookies when using a one-inch wide cookie scoop. As I was putting each dozen in the oven, I realized why the dough needs to be chilled — the cookies I put in the oven first when the dough was the coldest turned out the best looking. They all taste delicious, but the ones I put in when the dough had warmed a bit don’t have as much texture on the tops. I started putting the dough back in the fridge between scooping. Exactly 12 minutes in the oven and these came out wonderfully! So tasty and very nice looking!
The cookies were crunchy on the edges, and chewy in the middle. They were delicious and easy. I didn’t have cinnamon, so I made the cookies without it. Everyone loved the cookies and I will make them again. I also added chopped walnuts… Wonderful!
Delicious cookies & great directions. I like the 2 tsp of cinnamon in them. (Used all I had on hand – quick oats – and about 2 1/2 cups, seemed right.)