Name: Soft and Chewy Oatmeal Scotchies
Prep time: 20 min
Cook time: 13 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup (115 g) unsalted butter, softened; ½ cup (100 g) light brown sugar, packed; ¼ cup (50 g) granulated sugar; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 cup (125 g) all-purpose flour; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 1½ cups (150 g) old-fashioned rolled oats; 1 cup (180 g) butterscotch chips

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These soft and chewy oatmeal scotchies are packed with hearty oats, rich brown sugar, and sweet butterscotch chips. They bake up tender in the center with lightly golden edges, making them a comforting, bakery-style cookie that’s perfect for everyday baking or special occasions.

Why You’ll Love This Recipe

These cookies are easy to make with simple pantry ingredients and no complicated steps. The dough comes together quickly, and a short chilling time helps create thick, chewy cookies every time. The combination of oats, cinnamon, and butterscotch chips delivers a warm, cozy flavor that appeals to all ages. They’re great for sharing, storing, and even freezing for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup (115 g) unsalted butter, softened
½ cup (100 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (125 g) all-purpose flour, spooned and leveled
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1½ cups (150 g) old-fashioned rolled oats
1 cup (180 g) butterscotch chips

Directions

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until smooth and well combined, about 1–2 minutes. Add the egg and vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir in the rolled oats until evenly distributed.

Add the dry ingredients to the wet ingredients and mix just until combined. Gently fold in the butterscotch chips, making sure they are evenly spread throughout the dough.

Cover the dough and refrigerate for at least 30 minutes to help the cookies hold their shape and develop better flavor.

Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.

Scoop the chilled dough using a 1½-tablespoon scoop and place onto the prepared baking sheets, leaving space between each cookie. Roll into balls and lightly flatten each one.

Bake for 10–13 minutes, or until the edges are lightly golden and the centers look just set. Remove from the oven and let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 20 minutes
Chilling time: 30 minutes
Baking time: 10–13 minutes per batch
Total time: approximately 1 hour

Variations

You can replace half of the butterscotch chips with chocolate chips for a mixed-flavor cookie. For added texture, stir in up to ½ cup chopped walnuts or pecans. A pinch of extra cinnamon or a small amount of orange zest can also add a subtle twist to the flavor without overpowering the cookies.

Storage/Reheating

Store the baked cookies in an airtight container at room temperature for up to one week. To keep them extra soft, add a small piece of bread to the container. The cookie dough can be refrigerated for up to 3 days before baking. Baked cookies or unbaked dough portions can be frozen for up to 3 months. Thaw to room temperature before serving or baking. To reheat, warm cookies briefly in the oven at a low temperature for a freshly baked feel.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats will work, but the cookies will be slightly less chewy than when using rolled oats.

Why do I need to chill the dough?

Chilling helps the cookies bake thicker and prevents excessive spreading in the oven.

Can I make the dough ahead of time?

Yes, the dough can be made up to 2–3 days in advance and stored covered in the refrigerator.

How do I know when the cookies are done?

The edges should be lightly golden while the centers still look soft; they will firm up as they cool.

Can I reduce the sweetness?

You can slightly reduce the sugar or use fewer butterscotch chips, but it may affect texture.

What size scoop works best?

A 1½-tablespoon scoop creates evenly sized cookies that bake consistently.

Can I bake these without parchment paper?

Yes, but parchment or silicone mats help prevent over-browning on the bottoms.

Why did my cookies spread too much?

This can happen if the butter was too warm or the dough was not chilled long enough.

Can I double the recipe?

Yes, this recipe doubles well if you need a larger batch.

Are these cookies good for freezing?

Yes, both baked cookies and unbaked dough freeze very well for later use.

Conclusion

Soft and chewy oatmeal scotchies are a timeless cookie that combines comforting oats with rich butterscotch flavor. With simple ingredients, clear steps, and reliable results, this recipe is perfect for both beginner and experienced bakers. Bake a batch once, and it’s sure to become a regular favorite in your kitchen.