Soft and Chewy Oatmeal Scotchies Cookies


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Soft and Chewy Oatmeal Scotchies — 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!! 

oatmeal scotchies on a cutting board

Oatmeal Scotchies Recipe

These butterscotch chip 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.

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.

I have four other oatmeal cookie dough bases, as well as countless other cookie recipes that use oatmeal. These cookies gave me everything I wanted.

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.

stack of three oatmeal scotchies

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.

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.

stack of three oatmeal butterscotch cookies. the top cookie has a bit missing.

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

Just loads of butterscotch.

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.

stack of two oatmeal butterscotch cookies

What’s in Oatmeal Scotchies? 

To make these oatmeal butterscotch cookies, you’ll need: 

  • Egg
  • Unsalted butter
  • Light brown sugar 
  • Granulated sugar
  • Vanilla extract
  • Old-fashioned oats
  • All-purpose flour
  • Cinnamon
  • Nutmeg
  • Baking soda
  • Salt
  • Butterscotch chips 

overhead view of butterscotch chip cookies on a wood cutting board

How to Make Oatmeal Scotchies 

Cream together the egg, butter, sugars, and vanilla until light and fluffy. Stop, scape down the sides of the bowl, and add the oats, flour, cinnamon, nutmeg, baking soda, and salt. Beat to just incorporate. 

Add the butterscotch chips in last and gently mix to combine. 

Using a cookie scoop or your hands, form the cookie dough balls. I made 20 medium-sized cookies and suggest using a cookie scoop so they’re all uniform. 

Place cookie dough balls on a plate and chill for at least 2 hours. 

stack of four butterscotch chip cookies

Before baking, flatten each mound slightly with the heel of your hand so they cook through evenly.

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.

overhead view of oatmeal scotchies cookie dough balls on parchment paper

Do I Have to Chill the Dough? 

Yes! 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.

close up of half of an oatmeal scotchie cookie

Can I Use Quick Oats? 

No, quick oats are more finely ground that old-fashioned oats and will make your oatmeal scotchies dry. 

stack of four oatmeal butterscotch cookies

How to Store Oatmeal Scotchies 

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.

Soft and Chewy Oatmeal Scotchies — 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!! 

Tips for Making Oatmeal Butterscotch Cookies 

Make sure to add a little salt to the cookie dough. It won’t make the oatmeal butterscotch chip cookies taste salty, it just enhances the overall flavor and balances out all the sugar. 

When measuring the butterscotch chips, I measured 1 heaping cup. Don’t be skimpy on the butterscotch! 

I prefer my oatmeal scotchies to be well spiced, so I wasn’t shy about adding the cinnamon or nutmeg. Adjust to your preferences, as needed. 

Soft and Chewy Oatmeal Scotchies — 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!! 


Soft and Chewy Oatmeal Scotchies — 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!! 

Pin This Recipe

4.33 from 31 votes

Soft and Chewy Oatmeal Scotchies Cookies

By Averie Sunshine
These homemade oatmeal scotchies are soft, chewy, and hearty! Best of all, they’re loaded with sweet butterscotch chips!! 
Prep Time: 11 minutes
Cook Time: 9 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 20
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  • 1 large egg
  • ½ cup unsalted butter, 1 stick
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ cups old-fashioned whole rolled oats, not instant or quick cook
  • ¾ cup all-purpose flour
  • 2 teaspoons cinnamon
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 heaping cup butterscotch chips


  • 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.
  • 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.
  • 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 plastic wrap and refrigerate for at least 2 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.
  • 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.
  • 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.


Serving: 1, Calories: 185kcal, Carbohydrates: 19g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 22mg, Sodium: 52mg, Fiber: 1g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Oatmeal Cookie Recipes:


Thick and Chewy Oatmeal Raisin Cookies – The cookies are very texture-filled and are loaded with oats and an abundance of raisins in every bite. You won’t stop at just one!

Easy Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!

Chocolate Chip Banana Oatmeal Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! 

The Best Chocolate Chip Oatmeal M&M’s Cookies — Soft, chewy, and LOADED with M&Ms and chocolate chips in every bite!! Make them today! The cookies are SO GOOD they got me a marriage proposal!!

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!

Cowboy Cookies— These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 

One-Bowl, No-Mixer, Extra-Large Oatmeal Chocolate Chip Cookie — A FAST and EASY recipe for ONE XL soft and chewy very THICK cookie loaded with chocolate!! No mixer needed and so DELISH!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 4 stars
    These are great! However I would edit your total time on the recipe to include the time in the fridge. I wasn’t expecting that when I started to make them and was disappointed with how long they have to set. Other than that these are amazing!

  2. 4 stars
    These are great! However I would edit your total time on the recipe to include the time in the fridge. I wasn’t expecting that when I started to make them and was disappointed with how long they have to set. Other than that these are amazing!

  3. I was looking for a scotchie recipe that was heavy on the spices and SO happy I went with yours. I loved the amounts of cinnamon and nutmeg. I did add a bit of molasses to go for a dark brown sugar flavor. The cookies were to die for and I’ll be making these over and over. Thanks for a great recipe!

    1. Thanks for trying the recipe and I’m glad it came out great for you! I haven’t made these in ages myself…thanks for the reminder :)

  4. I’ve never been into baking but this year I really wanted to indulge from scratch! Absolutely love this oatmeal recipe with butterscotch chips! Needless to say my hubby is enjoying all my baking adventures. Thanks & Merry Christmas!

    1. Thanks for trying the recipe and I’m glad it worked out great for you! Glad you have been bitten by the baking bug and your hubby is the lucky recipient!

  5. This is my most favorite oatmeal cookie recipe ever!! I’ve made these several times and I love them. These are my new fall picnic/festival/group get together go to cookie. They are always a big hit and I never have any left to bring home.

    1. Thanks for trying the recipe and I’m glad it’s your favorite oatmeal cookie recipe ever! Glad they’re a big hit where ever you bring them!

  6. *Goldilocks

    Thanks for the recipe! I have a big bag of butterscotch chips and had no idea what to use them on. (I, too, am indecisive.). Now I can make these!

  7. Will these cookies taste good without any add-ins? I’m looking for just plain oatmeal cookies, no chips or raisins added, will these work minus the butterscotch chips? Thanks!

  8. Can these be made with lots of raisins if so how do I make the recipe with the butterscotch chips and double raisins so the cookies stay soft and chewy ??? Looking forward to hearing from you!!! Thanks

    1. I’m sure you can add raisins and how many to add will just depend on how the dough looks while you’re adding them, as well as the butterscotch chips, so that the dough to add-ins ratio stays appropriate for your tastes.

  9. 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?

    1. 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!

  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?!

    1. 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 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?

    1. Thanks for trying the recipe and I’m glad it came out great for you even without chilling the dough!

  12. 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!!

    1. It will make it harder to form balls out of a rock hard blob of dough in your mixing bowl which is why you form the balls before refrigerating.

  13. Has anyone made these using gram measurements? If so, please tell me because it is so much less guesswork, with consistant results. Thanks so much. Sure wish we could get away from volume measurements since they vary so much depending on whether you dip and scoop, or spoon into cup and level off. With baking ingredients so expensive, why not use the consistently accurate method that the pros use? Thanks for the help.

  14. I’m making these today for a softball tournament tomorrow. I’m not playing, just watching and cheering.
    I really appreciate that so many of your cookie recipes can be frozen for future use. It makes homemade cookies so quick and easy!

    1. Almost every single cookie recipe can be frozen in dough ball form, then baked later. I have some dough balls in my freezer from 6 months ago. They’re still perfectly fine when I bake them :)

      1. These were also a hit! I made them with chocolate chips instead of butterscotch (thought I had butterscotch, turns out not!) and the guys LOVED them.
        Thank you for helping me bring smiles to other people!

      2. Thank you for helping me bring smiles to other people! <--- I could say the same to you! Love when my recipes are a success and people love them and everyone is smiling! Good call on just rolling with the choc chips, too :)

  15. These cookies look and sound amazing! Have you ever tried using vanilla beans in this recipe? I have some vanilla beans that I need to use and I’ve been craving oatmeal butterscotch cookies! I can’t wait to try these!

  16. These are seriously amazing. The only thing I did differently was add a tbsp. of milk to make them stay soft and chewy for days, but other than that I followed your recipe and they turned out phenomenally. Thank you so much, my nephew doesn’t like any cookies but butterscotch chip for some reason and I don’t like most recipes, and am glad to have found one that I like as much as he does! And my dad is going nuts on them, too! Snuck 6 right off the pan before the second pan was done cooking lol Thanks again!

    1. Sounds like they were a big hit with everyone and that’s wonderful! And 6 right off the pan sounds like a good day to me :)

  17. Holy freaken cow these are the best oatmeal cookies I’ve had in a LONG time. I am so thankful to pintrest for showing me this wonderful baker (and cookies!!!)

  18. I just discovered your blog and I am really enjoying it (diet next week, right?) I love making cookie dough and freezing it so it can be baked in smaller portions, as needed. Would it work to freeze the cookie balls for this recipe. Would freezing the dough work for most recipes? Thanks!

  19. These look yum! Do you absolutely HAVE to use the rolled oats? I have EVERYTHING on the ingredients list except the oats – I only have instant in the house! We have an impending snowstorm arriving on our doorstep tomorrow morning so a trip to the store is not happening, but the idea of being snowed-in has me feeling the urge to bake.

    1. Quick oats are finer ground and therefore behave more like flour and so it’s more like adding flour to the dough, not oats. You can try it but you will likely need to adjust the amount of flour used. Lmk how it goes!

      1. I gave it a go. Reduced the flour from 3/4 to 1/2 cup. They were tasty, but they spread and flattened (and I did chill them, per directions). I think just swapping out the rolled for instant oats would have worked fine and reducing the flour wasn’t necessary. I know rolled oats are better, less processed, and if I’d had them, I would have used them! Flat or not, they’re not going to last long, lol.

      2. Glad they turned out tasty for you! I think it’s one of those things you just have to sort of eyeball your dough in the mixing bowl and make a game time decision as to what to do if you play around with the type of oats but now you know for next time :) And sounds like they won’t last long :)

  20. Hi Averie’. I really enjoy your blog!
    Last night I posted a page called ‘Sharing Recipes from Some of My Favorite Bloggers. And I chose this wonderful cookie recipe as one of my featured recipes. I included one of your photos – along with a link to this page.
    To me, recipe blogs are all about ‘sharing’ – and I wanted to share your ‘Soft and Chewy Oatmeal Scotchies’ because I used to love, love, love them when I was young, And, like you, I haven’t eaten (or made them) in years!

  21. Oh my goodness, Averie, the whole family was raving about these cookies at our Christmas dinner last night. First, the smell was savored before even biting into a cookie! Then the texture, the vanilla, cinnamon, nutmeg combo, the chewiness…! They are my favorite new recipe! Never baked with butterscotch before, but I’m glad that you’ve introduced me to it. Happy Christmas!

    1. Thank you for trying them and so glad the whole family was raving! That’s a great feeling when you’re the baker and you’ve impressed everyone – so congrats! Thanks for LMK they’re you’re new faves and welcome to butterscotch. Awesome, isn’t it!

  22. I made these cookies and they turned out great! My kids loved them, too. Great change up from the standard chocolate chip, oatmeal, and sugar cookies! Thanks so much.

  23. Hi–I’m sort of a new visitor to your site but I recently made your Peanut Butter Cup Cookie Dough Crumble Bars (that’s a mouthful) and they were delicious. So today I tried this recipe–planned to chill the dough overnight but ended up baking them after 3 hours. Oops.

    It was initially a disaster because I followed your directions to a T and saw that the dough was still undercooked. I used a 2-inch ice cream scoop and baked in an electric oven. I’m also in Malaysia, so perhaps ingredients and humidity/heat (it’s always hot here) may have played a part. So I put the cookies back in–back and forth–all in all I must have baked for about 20 minutes before the edges finally set! It’s pretty chewy, but also quite large and I’m wondering if I got the size right. (I got about 18 mounds of dough to your 20.) The taste is amazing, the combo of oatmeal+butterscotch is perfect, but I have a bunch more chilling in the fridge to bake and was wondering what you’d recommend–maintaining the temp at 350 and baking for longer for the edges to set, or to raise the temperature?

    I love to bake but do so very rarely, so nailing the science bit probably comes with experience. Just wondering what you would recommend for someone who wants chewy cookies but who’s getting dramatically undercooked (practically doughy) cookies using the recipe’s recommended temp and baking time?

    1. It sounds like your oven may need to be calibrated. If you’re baking for almost double the time, i.e. 20 minutes to my 10 (max), that would indicate an issue with your oven. Yes, humidity plays a role, too. You may also want to slightly flatten the mounds. And if you think it would help, bake smaller sized cookies; however, I don’t think that will necessarily help. I think you need to look into the oven issue.

      And, with anything, ingredients and conditions vary; and you should bake until done. However long that is. I always say, watch your cookies/bread/muffins, not the clock. Bake until done. Good luck!

      1. Yeah, that’s why I thought. Will look into calibrating the oven. Many thanks!

  24. I made these tonight and they are divine!!!! My husband loved them, and my very picky eater son. :) I used whole wheat flour instead of all purpose and they are still chewy! I also forgot to chill the dough before and it still worked. I did put the leftover dough in the fridge. If I made all 20, I would eat all 20. OMG!

  25. Hi Averie! I made the coconut oatmeal toffee cookies yesterday and they were a home run with my daughter, who threatened me NOT to give a single one to the neighbors. I’m not much of a cookie monster, but when I do have one I want one like this- plenty of good stuff, lots of texture. Thanks so much for the recipe! I posted it on my website too :)

  26. Super yum! I’ve only had the crunchier version of Oatmeal Scotchies, but soft and chewy is always my cookie texture preference. So pinned!

  27. These are baking now. I’m very excited about it but I am using choc chips instead because its what I have in my pantry and couldn’t run to the store since my son is napping. But I love oatmeal cookies and love the addition of nutmeg in them. I usually only put cinnamon in them.

  28. I still make, and like better, the original Oatmeal Scotchies recipe with the orange extract. I have it cut off the plastic pack and taped into the back of my 1978 or so copy of Betty Crocker Cookbook. I like vanilla, that the recipe switched too, but the orange is such a great combination with the butterscotch chips.

    1. I’ve never heard of orange extract in oatmeal scotchies! The 1978 cookbook was before my time and have never even seen it being added online anywhere in any of the searches I’ve done. Interesting addition!

      1. The recipe for the Oatmeal Scotchies I use is from the Nestle chip bag. I just keep it in my BC cookbook so I know it is pretty old. I know when I first started making them by where is was living and that was 1979-1980. Now I want to go home and make them. I have to keep butterscotch chips on hand as youngest likes them on ice cream, as opposed to butterscotch or caramel sauce. We also use them in Magic Cookie Bars.

  29. Oat cookies are something that I eat without a guilt, so each new recipe is welcome :)

  30. I don’t think I’ve ever seen butterscotch chips at the grocery store–or maybe I just haven’t looked for them! I agree, butterscotch is not used nearly enough in baking. Adding it to oatmeal cookies sounds so good!

    1. You haven’t look enough I don’t think. It’s a 100% always in-stock item at every groc store. Probably even at 7-11 :) They are the best in oatmeal cookies!

  31. Oatmeal cookies are my hubby’s most favorite cookie… I’m so making these! I should just call my weekends, my Averie Weekends! I love to take a break on the weekends from all my creations and I love to try other recipes…and they’ve been all yours! (I love being in the kitchen!) You rock!

    1. You are so sweet, Gloria! I love that you bake so much on the weekends and am flattered that it’s so much of my stuff! :)

  32. I love oatmeal scotchies! In fact, aside from the Christmas-y snowball (Russian tea cake) cookie, I think they’re my favorite. They remind me of my grandma who, ironically enough, should NOT remind me of good food because the woman uses her microwave for everything (like to make grilled cheese sandwiches) and has been known to save McDonald’s hamburgers and apple pies in her fridge to eat a week later. Noooot exactly the idea of a cooking grandma, but despite her questionable choices in food, she did make some delicious oatmeal scotchies! These look SO perfect, Averie. You totally hit the nail on the head for the perfect oats to butterscotch chips to cookie ratio!

    1. microwaved grilled cheese sandwiches …LOL and the apple pie bars…classic!

      And when done right, I agree, an oatmeal scotchie is one of the best cookies out there (and of course snickerdoodles and that whole brown sugar family of soft cookies for me, too!)

  33. Really excited to make these cookies! My kids (my son especially) love oatmeal cookies and I think they will love these. Thanks for sharing!

  34. You are definitely the soft and chewy cookie queen, Averie! Every cookie you create is more amazing than the one before! These scotchies are no exception!!!

  35. I’ve been having major oatmeal cookie cravings lately :) these look like they will fix that for sure! I love the butterscotch chips, yum :)

  36. You’re so right about an urge to hike and oatmeal-y anything – they do go hand in hand. These scotchies look Perfect! I wouldn’t mind having a plateful as I venture into the abyss of Pinterest. :)

  37. Oh boy, do these look incredible. My grandma used to make the most incredible oatmeal cookies. They were ALWAYS ooey, gooey soft and moist, just like these. I think it is great you made these with butterscotch chips and omitted the raisins and chocolate. I think my boys would love these. Especially Seraphim, who does not want raisins in his cookies, ever! :-)

  38. You definitely know how to make a soft and chewy cookie, that’s for sure. These look so incredible. I love the oatmeal and butterscotch combo but then again, who wouldn’t? So yummy!

  39. Averie, these look amazing! You can see how soft and chewy they are! I need to get some butterscotch chips and make these ASAP! Or maybe I will try them with PB chips…

  40. Averie! Dude, you are seriously the cookie/sweet treat/ baked goods QUEEN! Oh my gawd! I love these cookies. . LOVE the addition of the butterscotch chips! What?!!! Freaking love this.

  41. Mmm, I love butterscotch, and also find it to be highly underrated. Definitely trying these out – especially since they say they’re your favorite thus far!

      1. I’ve tried them, they are AMAZING! seriously great, I just added a tbsp. of milk to make them stay soft for days… but other than that followed the recipe precisely and they are great

  42. It’s been a long time since I’ve even had an oatmeal cookie. And I totally agree with the butterscotch – I need to use it more myself. Once again I feel like you’re pointing me in the right direction. I love knowing this is your “just right” oatmeal cookie and it saves me time from having to bother with anything else.

    Thanks for sharing! Soft and chewy FTW!

    1. “saves me time from having to bother with anything else” <-- AMEN. I would not steer you wrong on this dough base. It's a keeper and so happy with it! If you try it, LMK how it goes!

  43. Butterscotch and oatmeal remind me of my grandmother too. I would give anything to be sitting in her kitchen while she whipped up a batch of cookies very similar to these :)

    1. I would give anything to be sitting in her kitchen while she whipped up a batch of cookies <--- me too. It's almost tear-inducing some times for me, and what I wouldn't give, to be in my grandma's kitchen again, just one more time :)

  44. Oatmeal cookies are by far my favorite – but I’ve never had them with butterscotch – also LOVE, I cannot wait to try the two together! and your pics are always SO stunning!!

    1. I swear butterscotch and oats were made for each other…a must try and thanks for the pic compliments. These are okay. I have some real stunners coming tomorrow :) Well in 3.5 hours :)

  45. looks amazing.. i once made these a long time ago and my nieces devoured them. love the butterscotch in these cookies.

    1. And I saw that glorious cake of yours a couple squares away from me today on FG :) The density. I

  46. These do sound like the perfect oatmeal cookie. Although I love them with raisins too. I’m looking forward to meeting you this weekend!

    1. I love raisins, too. Strange though how many people say they don’t! I always get that in the comments with anything raisin-related in recipes.

      And I am looking forward to meeting you, too! Can’t wait!! :)

  47. I love Oatmeal Scotchies! I haven’t made them in ages, and need to do them again. The photos on the blog need a total refresher. :) These look even chunkier and awesome Averie!

  48. These look absolutely PERFECT. If I were to pick a single oatmeal cookie to eat for the rest of my life, it would have butterscotch chips, not raisins and definitely not chocolate chips.

    My mom used to make these in bar form a lot. She’s always got butterscotch chips on hand even now, and I always eat them straight from the bag when I visit.

  49. You just totally brought back so many good memories of baking after school with my Nana! We used to make these at least once a week and they are SO good! I’m totally going to go through her old recipes and see how close they are – they look identical! I need to make a batch of these with my boys soon :)

    1. I wish to God I had my grandma’s recipes. She never wrote anything down, cooked by feel, and passed long before I had the sense to document it all. My mom has some stuff written down but it’s not the same. Cherish those recipes from your nana :)

  50. Averie, these look wonderful! Oatmeal scotchies have been my favorite forever. When I went home the other weekend, my mom gave me the recipe that I used to make when I was in high school. And it has all things that you describe: soft, chewy, but not too “hearty” – you hit the nail on the head with that one. I had it when oatmeal cookies are too dense and yes, practically taste like granola bars. Yours look SO perfect. Beyond perfect. I love butterscotch so much and I feel like it is so underrated. Give me a butterscotch dessert over chocolate any day. Seriously! Now I have a craving for my peanut butter scotchies. :) Love these! You’re seriously the cookie queen.

    1. No I think you’re the cookie queen :) But I try. Lol

      And so glad you got your mom’s recipe! That is awesome. I love that you love oatmeal scotchies, too. Seriously they are soooo good and in a league of their own when done right!

  51. It’s like you take the cookies in my dreams and make them a reality, Averie! These are outrageous!

  52. These cookies bring back memories, my grandma made a very similar recipe. Love the oatmeal and butterscotch combo!

  53. These do feel so nostalgic and comforting – and I love that! I know you love making classic desserts, and this is a great one. You are churning out too many “must-try” recipes lately! No complaints here though :)

    1. Glad you like what you’re seeing! And yes, this was a classic dessert I wanted to have on my site!

  54. There’s just something so irresistible about a perfect oatmeal cookie. The tender inside, the chewy, nutty oats, the brown sugar that melts perfectly…and telling yourself that it’s oats so it’s totally ok to eat 3 in one sitting! :) Love them.

  55. What is it about butterscotch and grandmas? I have the same association with cookies like this an my grandma! :)

  56. Oatmeal cookies are my favorite! I’ll probably make these without the butterscotch chips though cause I’m not really a fan

  57. I’m so excited to meet you this weekend at The Big Potluck! Please tell me you’re bringing some cookies :)

    1. Can’t wait to meet you, too! I’m signed up for cake. But if I have extra goodies around, I am bringing it all with, too! :)

  58. It is a delicate balance to find the ideal oats to cook ratio but I have no doubt this recipe has found it!

  59. Averie, everything about these cookies looks perfect!! I am obsessed with butterscotch–it has always been one of my favorites, and the texture just looks so drool-worthy! In fact, they look so perfect that I want to make them as is–butter and all!! :)

  60. Oh these look delicious! I love me a mean batch of Oatmeal Cookies too and I think you have me sold with the butterscotch! Yum, thanks Averie, must try making these soon:)

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

    1. Which is also why I kept the added sugar on the lower end, b/c the chips are sweet..but with oatmeal, totally works!

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

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

  64. 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!

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

  66. 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…

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

  68. 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!

  69. 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!

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

  71. 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!

  72. 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!

    1. It’s so you!! And no chocolate. The texture, flavors, the whole thing, totally your scene!

  73. 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!!

  74. 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.

  75. 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!

    1. 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!

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

  77. 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

    1. 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!

  78. 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! :)

    1. 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!

  79. 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!

    1. I was wondering where you were or what was going on. Glad to know you’re enjoying yourself abroad! Have fun & the recipes will all be here when you get home :)