Oatmeal Scotchies

Homemade Oatmeal Scotchies

There’s something special about a cookie that carries a story, and for me, these Oatmeal Scotchies are more than just a recipe. They’re a piece of my childhood, a warm memory baked into every bite.

I remember standing in my grandparents’ kitchen, watching my grandma mix the butter and sugar until it was light and fluffy, the smell of brown sugar and cinnamon filling the air. She’d always let me sneak a spoonful of dough (because who could resist those sweet butterscotch chips?), and I’d wait impatiently by the oven as the cookies baked to golden perfection.

Every time I make these now, I’m reminded of those moments — the laughter, the cozy kitchen, the love that went into every batch. That’s what makes these cookies so special: they’re not just delicious, they’re comforting, nostalgic, and filled with heart.

These Homemade Oatmeal Scotchies are soft in the middle, crisp on the edges, and packed with buttery butterscotch flavor. Whether you’re baking them for a cozy afternoon treat, sharing them with family, or reliving your own childhood memories, this recipe is sure to bring warmth to your kitchen and a smile to your face.

Why You’ll Love These Oatmeal Scotchies

• Nostalgic Flavor – Each bite takes you back to simpler times — cozy kitchens and the sweet aroma of freshly baked cookies.

• Perfect Texture – Soft and chewy in the middle with lightly crisp edges, thanks to the blend of flours and a touch of cornstarch.

• Buttery Butterscotch Bliss – The rich, caramel-like sweetness of butterscotch chips pairs perfectly with warm cinnamon and nutmeg.

• Hearty and Comforting – Old-fashioned oats give these cookies a wholesome, satisfying chew that feels like a hug from home.

• Make-Ahead Friendly – Chill or freeze the dough for quick, fresh-baked cookies anytime.

• Foolproof and Family-Approved – Simple to make, fun to bake with kids, and guaranteed to impress anyone lucky enough to try one.

• A Touch of Love – Whether you’re baking them for your family, friends, or just yourself, these cookies carry that homemade warmth in every bite.

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Ingredients

Ingredient	Amount	Purpose
Salted Butter, softened	1 cup (2 sticks)	Adds richness and moisture; salt enhances flavor depth.
Brown Sugar	1 cup	Adds chewiness and deep caramel flavor.
Granulated Sugar	1/2 cup	Sweetens and helps create crisp edges.
Eggs	2 large	Bind ingredients and add structure.
Vanilla Extract	1/2 tbsp	Adds warmth and enhances overall flavor.
Maple Extract	1/4 tsp	Brings cozy, sweet depth that complements butterscotch.
All-Purpose Flour	1 cup	Provides structure and chew.
Cake Flour	1 cup	Lightens the texture for a soft, tender crumb.
Cinnamon	1 tsp	Adds warmth and cozy flavor.
Nutmeg	1/4 tsp	Adds subtle spice and aroma.
Baking Soda	3/4 tsp	Helps cookies rise slightly and spread evenly.
Cornstarch	1/2 tsp	Keeps cookies soft and thick.
Salt	3/4 tsp	Balances sweetness and enhances flavor.
Old-Fashioned Rolled Oats	2 1/2 cups	Add hearty texture and nutty flavor (do not use instant oats).
Butterscotch Chips	2 cups	The star ingredient — rich, buttery sweetness in every bite.

Step-by-Step Instructions

1. Prepare your pans
   Line cookie sheets with parchment paper and set aside.

2. Cream the butter and sugar
   In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high for 3–4 minutes, until light and fluffy. This step incorporates air for a soft texture.

3. Add eggs and extracts
   Scrape down the sides of the bowl. Add eggs one at a time, mixing after each until just combined. Then add vanilla and maple extract (my secret ingredient).

4. Combine dry ingredients
   Add the cake flour, all-purpose flour, cinnamon, nutmeg, cornstarch, baking soda, and salt. Mix until just combined — do not overmix. The dough will be thick.

5. Fold in oats and butterscotch chips
   Mix on low speed until evenly distributed.

6. Portion and chill
   Use a large cookie scoop to portion dough onto prepared sheets. Cover with plastic wrap and refrigerate for 30–60 minutes.

7. Bake
   Preheat the oven to 350°F. Remove plastic wrap and bake for 13–14 minutes, or until edges are golden brown but centers are still soft and gooey.

   Tip: If chilled longer than 2 hours, let dough balls rest at room temperature for 30 minutes before baking.

8. Optional finishing touch
   Immediately after baking, carefully press a few extra butterscotch chips onto the tops for a bakery-style look.

9. Cool and enjoy
   Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. The hardest part is waiting!

Oatmeal Scotchie Dough

Cover with plastic wrap and place in the fridge before baking for best results!

Why Each Ingredient Matters

• Butter: Adds richness and keeps cookies soft and chewy.

• Brown Sugar: Creates moisture and a deep caramel flavor.

• Cornstarch: Helps cookies hold their shape and stay tender.

• Cake + All-Purpose Flour: The combination gives a balanced texture, soft but structured.

• Oats: Provide chewiness and heartiness.

• Butterscotch Chips: Deliver the signature flavor and pockets of sweetness.

• Cinnamon + Nutmeg: Add warmth and depth that elevate the overall flavor.

Helpful Baking Tips

• Chill the dough: This prevents cookies from spreading too much and develops flavor.

• Measure flour correctly: Spoon into the measuring cup and level off; don’t scoop directly from the bag.

• Use room temperature butter and eggs: This ensures even mixing and a consistent dough.

• Don’t overmix: Mix just until combined to avoid tough cookies.

• Bake one sheet at a time: For the most even results.

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Common Barriers & How to Fix Them

Problem	Cause	Fix
Cookies spread too much	Dough too warm, too much butter, or overmixed	Chill dough 30–60 minutes; chill longer if your kitchen is warm; mix only until combined.
Cookies too dry or crumbly	Overbaked or too much flour	Remove when centers are still soft; measure flour with spoon-and-level; check oven temp with thermometer.
Too sweet	Large amount of butterscotch chips or high overall sugar	Reduce chips slightly, add an extra pinch of salt, or balance with a sprinkle of flaky sea salt on top.
Centers underbaked while edges are brown	Too hot oven, too much air circulation, or uneven pan placement	Bake at center rack, rotate pan halfway, and verify oven temp; use an insulated baking sheet if edges brown too quickly.

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Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 5 days.

• Freezer (Baked Cookies): Store up to 3 months; thaw at room temperature before serving.

• Freezer (Cookie Dough): Scoop dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

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Baking these cookies always feels like a warm hug from home.
If you make them, drop a comment below. I’d love to hear what you think and how they turned out!

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Oatmeal Scothies

Yield: 24

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 13 MinTotal time: 28 Min

These homemade oatmeal scotchies are soft, chewy cookies packed with hearty oats and sweet butterscotch chips. Perfectly spiced and irresistibly nostalgic, they’re a cozy treat for any occasion.

Ingredients

• 1 cup salted butter, softened (2 sticks)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 tbsp vanilla extract
• 1/4 tsp maple extract
• 1 cup all-purpose flour
• 1 cup cake flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp baking soda
• 1/2 tsp cornstarch
• 3/4 tsp salt
• 2 1/2 cups old-fashioned rolled oats (Not instant oats)
• 2 cups butterscotch chips

Instructions

1. Line the cookie sheets with parchment paper and set aside. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract and maple extract.
3. Next, add the cake flour, all-purpose flour, cinnamon, nutmeg, cornstarch, baking soda, and salt to the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
4. Then, add the oatmeal and butterscotch chips into the dough and mix until just combined.
5. Use a large cookie scoop to scoop even chunks of dough onto the prepared cookie sheets. Cover the cookies with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
6. When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and bake for 13-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you refrigerate the cookies for more than 2 hours, allow the dough balls to sit at room temperature for 30 minutes before baking.
7. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer or hand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• When the cookies are out of the oven, top with extra butterscotch chips. (optional)