Soft and Chewy Oatmeal Scotchies Cookies

These cookies are a tasty trip down memory lane.

My grandma used to make them and I hadn’t had them in ages. So I changed that.

Soft and Chewy Oatmeal Scotchies Cookies

They turned out to be my favorite oatmeal cookie to date.

I’m like Goldy Locks and her porridge with oatmeal cookies, but I finally nailed my perfect oatmeal dough base.

Soft and Chewy Oatmeal Scotchies Cookies

I have four other oatmeal cookie dough bases, as well as countless other cookie recipes that use oatmeal, but the four major versions are:

Oatmeal Raisin Cookies – On the thinner side and chewy, melted butter, no mixer

Thick and Chewy Oatmeal Raisin Cookies – Super thick and extremely chewy, dense, hearty

Dark Rum Oatmeal Raisin Cookies – Spiked with rum, soft, flexible, bendable, and a touch cakey

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, loaded with texture and hearty, but thinner

These cookies gave me everything I wanted.

Soft and Chewy Oatmeal Scotchies Cookies

They’re soft, chewy, and hearty without feeling like I need to strap a backpack on and take them mountain hiking. Sometimes oatmeal cookies get a little too oaty and hearty. I want a cookie, not a granola bar.

Conversely, if there aren’t enough oats used, I find myself wanting more texture and more chewiness.

Soft and Chewy Oatmeal Scotchies Cookies

They’re thick enough, but not too thick. Sometimes really thick oatmeal cookies turn dry or cakey, a total deal-breaker. Plus, really thick cookies take longer to bake, and you run the risk of the bottoms getting too dark before the tops are set.

Conversely, they’re not too thin. There’s nothing worse than biting into a paper thin cookie that just sort of disappears. I don’t like thin cookies in general, but thin oatmeal cookies are particularly unsatisfying.

Soft and Chewy Oatmeal Scotchies Cookies

Best of all, they use butterscotch chips. I just love butterscotch and I find it’s very under-represented in recipes in general. After making my favorite peanut butter to date, I vowed to use more butterscotch in my baking.

For anyone who dislikes raisins in your oatmeal cookies, your wishes have been granted. No raisins, nor chocolate.

Just loads of butterscotch.

Soft and Chewy Oatmeal Scotchies Cookies

Before baking, you must chill the dough. It’s too soft coming out of the mixing bowl for immediate baking and if you don’t chill it first, I guarantee the cookies will spread out into thin puddles. Chill it for at least 3 hours, up to 5 days. Bake as many mounds as you want at one time, and keep the remaining dough in the fridge.

I made 20 medium-sized cookies and suggest using a cookie scoop so they’re all uniform. Before baking, flatten each mound slightly with the heel of your hand so they cook through evenly.

Soft and Chewy Oatmeal Scotchies Cookies

Pull them from the oven at the 9 to 10 minute mark. They’ll look quite under-done and glossy, but these cookies in particular firm up dramatically while cooling on the trays. Don’t wait until the tops look done to pull them because they’ll set up far too firm and crunchy, and the bottoms will get much too dark.

And then they won’t be Soft and Chewy. They’ll be Crunchy and Crispy, which isn’t my thing.

Soft and Chewy Oatmeal Scotchies Cookies

Oatmeal cookies, when done right, are some of my favorite cookies. I found myself going back for one more, one more. The chewiness, the hearty texture, the nuttiness of the oats, and nostalgic memories of gobbling vast quantities of my Grandma’s oatmeal cookies make these my new favorite oatmeal cookies.

And the abundance of sweet butterscotch chips doesn’t hurt, either.

Soft and Chewy Oatmeal Scotchies Cookies

 Soft and Chewy Oatmeal Scotchies Cookies - My favorite oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you've just got to try!

Print Recipe

Soft and Chewy Oatmeal Scotchies Cookies

This is my new favorite oatmeal cookie base. Thee cookies are everything I want in an oatmeal cookie. They’re soft, chewy, and hearty without being too dense. They're thick enough, but not overly thick, and are just enough to sink my teeth into. Best of all, they're loaded with sweet butterscotch chips.

Yield: about 20 medium cookies

Prep Time: 11 minutes

Cook Time: 9 minutes

Total Time: 20 minutes


1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
3/4 cup all-purpose flour
2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup butterscotch chips


  1. To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the egg, butter, sugars, vanilla, and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes.
  2. Stop, scape down the sides of the bowl and add the oats, flour, cinnamon, nutmeg, baking soda, optional salt, and beat to just incorporate, about 1 minute. Add the butterscotch chips and beat momentarily to incorporate.
  3. Using a 2-inch medium cookie scoop (about 2 tablespoons), form dough mounds (I made 20). Place dough mounds on a large plate. Flatten mounds slightly. Cover plate with plasticwrap and refrigerate for at least 3 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.
  4. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray. Place mounds on baking sheets, spaced about 2 inches apart. I bake 8 to a tray. Bake for 9 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. Cookies may not appear to be done, but they firm up dramatically as they cool. Baking longer results in cookies with dark or burnt bottoms and that set up too crisp and hard and don't stay soft over time.
  5. Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Related Recipes:

Thick and Chewy Oatmeal Raisin Cookies – The thickest oatmeal cookies I’ve ever had, and are packed with density, chewiness, texture. There’s an abundance of raisins and they’re soft without being cakey in the least

Oatmeal Raisin Cookies – Almost the same ingredients as the cookies above, but melted butter and unchilled dough so they bake up much thinner but are still chewy. A nice recipe if you don’t want to use a mixer and don’t have time to chill the dough. You can be eating cookies in 20 minutes flat from start to finish

Dark Rum Oatmeal Raisin Cookies – Now you don’t have to choose between drinks or dessert with rum-soaked raisins baked into these cookies that are so soft and moist they’re bendable

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, hearty, and loaded with chocolate chips

Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie

Peanut Butter Oatmeal White Chocolate Chip Cookies – The white chocolate version of the cookies above. No mixer required because the butter is melted rather than creamed, making for a fast and easy cookie. One of my favorite cookies on my entire site

Coconut Oatmeal Toffee Cookies – Add your favorite add-ins like butterscotch chips, white chocolate chips, or raisins to these easy, small-batch, no mixer required cookies

Oatmeal Raisin Rolls – Part healthy and hearty chewy dinner roll, part soft cinnamon roll. They’re full of texture from the raisins and oats, lightly sweetened from honey in the dough and are then brushed with honey-butter prior to baking, and perfumed with cinnamon. They can be made in advance or frozen, if desired

Peanut Butter Oatmeal Cookie Granola Bars (no-bake, vegan, GF) – Healthy bars that taste like cookies with a butterscotch drizzle

Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF) – One of my favorite ways to combine oats, cinnamon, and raisins is in these easy, no-bake granola bars that are similar to Quaker Chewy Granola bars, but because you control the ingredients, you get to decide what does and doesn’t go into your granola bars. These are my favorite no-bake granola bar and very popular with readers

Do you like oatmeal cookies or have a favorite recipe?

Please tell me about your favorites with links to any recipes welcome and appreciated.

I have 50+ Oats & Oatmeal Recipes

Thanks for the entries in the 24 Hours of Peanuts Cookbook and Prize Pack Giveaway and the Bestowed Healthy Care Package Delivery Giveaway


  1. I just made these cookies this Christmas eve evening, I only made 2 simple additions of freshly grated orange peel and a shot or two of bushmills Irish whiskey!!
    I let the dough sit warm a while to meld the flavors before forming balls for my freezer. I cannot wait to smell them baking and serve them to my family tommarow!! Merry Christmas!!

  2. Pingback: Soft Butterscotch Pecan Oatmeal Cookies | Healthy Food for You

  3. I made these! Loved them. You can check it out on my blog. I did not let them sit in the refrigerator and they still turned out great!

  4. Pingback: Ploetermoeder Pré-weekendtips

  5. I know you stated you can store these cookies in the freezer for a couple of months, and I assume you can store the unbaked dough in the freezer before baking it too?

  6. Ah sorry, just saw a similar question answered ;)

  7. Pingback: Loving my neighbors and my sisters.

  8. Pingback: Oatmeal Scotchies.

  9. Pingback: Oatmeal Creme Pie Cookie Bars (Little Debbie Copycat) |

  10. Hi Averie, these look awesome! I can’t wait to try them! I would like to make a large cookie using this batter for my husband’s upcoming birthday (he’s a cookie connoisseur). I use the Wilton large round cookie pan. Can you give me advice on chilling and baking time/temp please?!

    • Sorry that I’ve never tried doing what you plan to do so can’t give exacts. Being that you’re making it in a round cookie PAN (not just a free-form cookie on a baking sheet) you won’t have to chill the dough. Just bake it til it looks done and enjoy!

  11. I just made these today and they were wonderful. Thanks for the recipe. I love your site!

  12. The texture of these cookies was absolutely perfect and what I’ve been looking for! I’ve tried several of your recipes now, love your website and trust we are looking for thr exact same qualities in baked goods. :-) However, I did think the dough and the finished product tasked a bit like baking soda. Any suggestions?

    • Hmmm, there was only 1/2 teaspoon in the entire batch, which is pretty standard for most cookies recipes so maybe you accidentally over-measured it? Not sure what to say otherwise. Glad that you loved the cookies overall!

Leave a Reply

Your email address will not be published. Required fields are marked *