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.

Did you make this recipe?


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

192 comments on “Soft and Chewy Oatmeal Scotchies Cookies”

  1. Pingback: Singleton Menu Planning: Creating a Weekly Plan | A Little Coffee

  2. 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!

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  4. 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?

    • 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!

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  6. 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.

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  8. 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!

    • 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!

  9. Pingback: Sharing Recipes from Some of My Favorite Bloggers – DESSERTS | My Yellow Farmhouse

  10. 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!

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  12. 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.

    • 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!

      • 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.

      • 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 :)

  13. 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!

  14. 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!!!)

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  18. 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!

  19. 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!

  20. 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!

    • 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 :)

      • 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!

      • 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 :)

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  22. 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.

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  24. can you refrigerate before putting them into balls?

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