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!

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.


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.
Only Eats

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

188 comments on “Soft and Chewy Oatmeal Scotchies Cookies”

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  3. You’re ok with me just eating a bowl of this dough-style, right?;)
    Looks fabu!

  4. I haven’t commented in a while because I’m still abroad, but I see my inbox full of amazing recipes from you, just like clockwork! I’m going to have to track down some good butterscotch chips when I get back, ASAP!

  5. Soft and chewy – just the way I like it! And I love oatmeal cookies (it’s my second favorite after snickerdoodles!) but I haven’t had them in a while too. Maybe I’ll make a batch tomorrow night after work! :)

    • Oh and I love snickerdoodles, too! They’re a huge fave as well…I’ve got so many Sugar-Doodles, Brown Sugar Maple, Soft Batch Coconut Oil, etc types of cookies that all revolve around that snicerkdoodley base and flavor!

  6. Chewy, ooey and gooey is the only way to go with drop cookies. Mmmm…with an extra soft oatmeal dough base requiring adequate chill time first. Averie, Oatmeal Scotchies never looked so good! Love that “under baked” is the new “perfectly baked” because the “perfectly baked” of our mothers’ baking days is now considered “over baked”. Kind of like with pork. Instead of tender and juicy (of course, due to food safety fears of under cooking), the chops were ALWAYS over cooked shoe leather back then, LOL! xo

    • I think places like Mrs Fields and Cinnabon haven’t turned into multi billion dollar empires becuase they serve hard, dry, crunchy food. No, the public wants the ooey gooey stuff and times are a changing!

      This is so well said: Love that “under baked” is the new “perfectly baked” because the “perfectly baked” of our mothers’ baking days is now considered “over baked” — YES! agreed!

  7. Oatmeal scotchies are the BEST! Always remind me of being a kid :)

  8. I just used butterscotch this weekend and had too forgotten how good it is. I like pairing it with oatmeal and in the perfectly soft and chewy cookie? Sounds just about perfect to me! And I LOVE our cookie scoop too. Makes life so much easier! And I’ve never told you this, but I am so jealous of that surface you photograph your cookies on – so textured and yet not distracting. Lovely photos as usual!

    • Thanks for the compliments and my surface is actually a 350+ year old Chinese writing desk that I found at a local antique dealer. I just love it and even when I want to change it, I am so drawn to it, and gravitate to it for most of my pics. But glad you feel it’s textured yet not distracting!

  9. LOL I feel the same way about oatmeal cookies. Gotta be just right! My dad actually makes a pretty mean oatmeal cookie. No clue where he found the recipe. I know it calls for smashed banana so it’s really soft.

  10. These cookies sound and look delicious!

  11. Oatmeal in any form are always delicious! You can never have to many really good oatmeal cookie recipes! This recipe? Looks so so so good!! Like all the others, but I the the addition od the butterscotch chips!!

  12. Butterscotch chips are so often ignored but have great flavor. I’m not sure how this is possible but I don’t think I’ve ever had an oatmeal scotchie. Must change that!

  13. These sound like a fantastic cookie! I love the idea of the butterscotch chips!

  14. Butterscotch chips in oatmeal cookies sound delicious and I don’t think I’ve ever met a variety of oatmeal cookie I didn’t like! These are giving me a serious cookie craving!

  15. I’m weak when it comes to cookies. I love them and therefore can’t resist them. These sound amazing!

  16. Yum! I just want to take a giant bite right out of those cookies. I would bring them hiking anyways ;) Gotta have a treat at the top of the mountain!

  17. I love the combination of oatmeal cookies with butterscotch (plus a handful of butterscotch chips while baking never hurts!). Your cookies look so soft, gooey and perfect. I’m putting these in my “to make” pile!

  18. I love how big these cookies are! And full of oatmeal and butterscotch chips- I love oatmeal cookies that have add-ins!

  19. These look SO soft and chewy! My biggest weakness when it comes to cookies. I still haven’t used butterscotch chips before, but I think this needs to change. Yes, pretty sure, these pictures have convinced me…

  20. Yumm those cookies look awesome! I bet they could easily be made vegan; I’m definitely going to try it out!

  21. Hellllllo, butterscotch chips! What a wonderful addition to one of my favorite cookies ever. I’m totally with you on the soft and chewy front. Oatmeal cookies can’t be thin and crispy at all!

  22. I’m loving these! I would probably mix and match with some chocolate chips too. I can only imagine how good they smell!

  23. I love recipes with a sentimental story behind them! These look super delicious, Averie!

  24. I often find butterscotch chips to be a bit too sweet but in scotchies they are somehow perfect! Love these!

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