Easy Oatmeal Scotchies Recipe
Chewy oatmeal cookies packed with buttery butterscotch chips and warm cinnamon. Simple pantry ingredients, big comfort.
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Servings:
Ingredients
Main Ingredients
- 0.9 cup unsalted butter, softened room temperature
- 0.8 cup light brown sugar packed
- 0.7 cup granulated sugar
- 3.8 oz eggs, lightly beaten about 2 large
- 1.1 tsp vanilla extract
- 1.33 cup all-purpose flour
- 0.9 tsp baking soda
- 0.45 tsp fine salt
- 0.55 tsp ground cinnamon
- 2.75 cup old-fashioned rolled oats
- 2 cup butterscotch baking chips
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl.
- Cream softened butter, brown sugar, and granulated sugar until fluffy, about 2 minutes.
- Beat in the eggs and vanilla until smooth and well combined.
- Mix in the dry ingredients on low speed just until no dry spots remain.
- Fold in oats and butterscotch chips until evenly distributed.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Cool cookies on the sheet for 5 minutes, then move to a rack to finish cooling.
Notes
For thicker cookies, chill the dough 20–30 minutes before baking. Add 1/2 cup chopped toasted pecans for crunch, or swap 1/4 cup of the butterscotch chips for dark chocolate chips for a balanced sweetness. Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for 2 months.
This recipe is an original creation inspired by classic Easy Oatmeal Scotchies Recipe flavors. All ingredient ratios and instructions are independently developed.