These Oatmeal Scotchies are soft, chewy cookies made with hearty oats and rich, melty butterscotch chips! They are easy to make, full of cozy flavor, and the perfect twist on a classic oatmeal cookie – sweet, buttery, and completely irresistible!

A Traditional Cookie that Never Goes Out of Style!

This is the kind of cookie recipe you reach for when you want something familiar. The oats add heartiness, the brown sugar keeps everything soft, and the butterscotch chips melt into sweet spots of perfection. I always feel good about baking these cookies because they disappear fast!

Oatmeal Scotchies are perfect for bake sales, cookie exchanges, lunchboxes, or an afternoon treat. They also store well and freeze beautifully, making them a great make-ahead option when you want homemade cookies on demand.

Why this Recipe Works

Old-Fashioned Oats Create the Perfect Chewy Texture – I like the way they hold their shape as the cookies bake, giving Oatmeal Scotchies their hearty bite without becoming mushy or dry.

Tastes Like Home – I make these when I want someone to feel like they are home!

Butterscotch Chips Melt into the Dough – Butterscotch morsels soften as they bake, creating pockets of rich, buttery sweetness throughout the cookies.

Simple Ingredients – I love this recipe because it relies on classic pantry staples and no complicated techniques.

Ingredients You’ll Need

1/2 cup Butter (Softened) – Make sure it’s softened; softened butter creams together smoothly with the sugars for best texture.

1/2 cup Brown Sugar – A key ingredient for chewy cookies. Pack into the measuring cup for best results.

1/4 cup Granulated Sugar – Balances the brown sugar and helps the cookies spread slightly while baking.

1 Egg – Binds the ingredients together and add structure.

1 tsp Vanilla – Enhances flavor.

1 cup Flour – Gives structure so the cookies hold their shape without becoming dense.

1/2 tsp Baking Soda – Helps the cookies rise and spread proportionally.

1/2 tsp Cinnamon – Adds a subtle warmth.

1/4 tsp Salt – Balances the sweetness.

1 1/2 cups Old-Fashioned Rolled Oats – Gives the cookies their hearty texture and signature chew.

1 cup Butterscotch Chips – The star of the show! I recommend heaping the measuring cup.

Oatmeal butterscotch cookies fresh from the oven

How to Make Oatmeal Scotchies

NOTE: This cookie dough requires chilling.

In a large bowl, beat together 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup sugar until well combined. Add in 1 egg and 1 tsp vanilla.

In a separate bowl, whisk together 1 cup flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp salt, and 1 1/2 cup old-fashioned rolled oats.

Beat dry ingredients into the wet until just combined.

Fold in 1 cup butterscotch chips.

Cover the cookie dough and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.

Place 1 1/2 tbsp size scoops of cookie dough on the prepared baking sheet, leaving room between the cookies to spread.

Bake for 10-13 minutes. The centers will look soft, but the cookies will continue to set as they cool.

Let sit for 5 minutes, then transfer to a wire rack.

Don’t Over Bake – Pull the cookies out of the oven when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool, keeping the texture chewy instead of dry.

Chill the Dough – Don’t skip this step, chilling the dough helps prevent spreading and creates thicker, chewier cookies.

Balance the Sweetness – Butterscotch chips are rich and sweet, so don’t skip the salt. A small amount enhances flavor and keeps the cookies from tasting overly sugary.

How to Freeze – Freeze in a freezer safe container for up to 3 months.