Why You’ll Love This Recipe

I like how easy these cookies are to make, with no complicated steps or chill time required. The oats add texture and heartiness, while the butterscotch chips melt into little pockets of caramel sweetness. I also enjoy how adaptable the recipe is — I can make the cookies chewy, crispy, or even add nuts for extra crunch. These cookies never last long once they come out of the oven.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups butterscotch chips

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.

3. I add the vanilla extract and eggs, one at a time, beating well after each addition.

4. In another bowl, I whisk together the oats, flour, baking soda, and salt.

5. I gradually add the dry mixture to the wet ingredients, mixing just until combined.

6. I fold in the butterscotch chips until evenly distributed.

7. I drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. I bake for 10–12 minutes, until the edges are golden brown and the centers are soft.

9. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. Prep time takes 15 minutes, baking takes 10–12 minutes, so the total time is about 25–27 minutes.

Variations

I sometimes add chopped pecans or walnuts for extra crunch. For a fall twist, I stir in a pinch of cinnamon or nutmeg. If I want to make them a little healthier, I replace part of the flour with whole wheat flour or add a tablespoon of flaxseed. For a fun twist, I swap the butterscotch chips with white chocolate or dark chocolate chips.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I place a slice of bread in the container. For longer storage, I freeze the baked cookies for up to 2 months. To refresh, I warm them in the microwave for a few seconds before serving.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer. I prefer rolled oats for a heartier bite.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 3 days before baking.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls, freeze them on a tray, and bake directly from frozen, adding a minute or two to the bake time.

Can I use margarine instead of butter?

Butter gives the best flavor, but margarine works in a pinch.

How do I make them chewier?

I bake them just until the edges are golden and let them finish setting on the baking sheet.

Can I make these gluten-free?

Yes, I use a gluten-free flour blend and certified gluten-free oats.

What if I don’t have butterscotch chips?

I substitute with white chocolate or caramel chips for a similar flavor.

How do I make them crispier?

I flatten the dough slightly before baking and extend the bake time by 1–2 minutes.

Can I double the recipe?

Yes, I double all ingredients and bake in batches.

Why did my cookies spread too much?

It usually means the butter was too soft or the dough was too warm — chilling it for 15 minutes helps.

Conclusion

These oatmeal scotchies are one of my favorite easy cookie recipes. I love the chewy texture, the sweetness of the butterscotch, and how comforting they are with a cup of coffee or tea. Whether I bake them for family, friends, or myself, they always bring a touch of homemade warmth and nostalgia.