Why You’ll Love Oatmeal Scotchies with Maple Crunch Recipe

I love this recipe because the cookies strike that perfect balance between comforting and exciting. The oats make them chewy, the butterscotch chips add buttery sweetness, and the maple crunch on top creates a texture contrast that keeps me reaching for just one more. They come together easily, making them great for both everyday baking and special occasions.

Ingredients

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

3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar, packed
3 large egg, room temperature
2 teaspoons vanilla
2 tablespoons maple syrup
3 cups old fashioned oats
2 cups butterscotch chips, plus more for topping
1/2 cup maple sugar crunch (or coarse ground maple sugar)

Directions

1. I heat the oven to 350°F and line baking sheets with parchment or silicone mats.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In my stand mixer, I beat the softened butter, granulated sugar, and brown sugar on medium until creamy and fluffy.

4. I add the eggs, vanilla, and maple syrup, mixing until fully incorporated.

5. I add the dry ingredients and mix just until combined.

6. I stir in the oats and fold in the butterscotch chips, being careful not to overmix.

7. I scoop about 2 tablespoons of dough per cookie, rolling gently into balls.

8. I press a few extra butterscotch chips on top of each dough ball and sprinkle with maple sugar crunch.

9. I bake for 13–15 minutes, until the edges are golden brown.

10. I let the cookies cool on the baking sheets for 5 minutes before moving them to wire racks to cool completely.

Servings and Timing

This recipe makes about 36 cookies.
Prep time is roughly 15 minutes, baking time 13–15 minutes per batch, for a total of about 30–40 minutes depending on batch size.

Variations

• I sometimes add chopped pecans for a nutty crunch.

• I replace 1/2 cup of the flour with whole wheat flour for heartier flavor.

• I stir in a pinch of cinnamon for warmth.

• I swap some butterscotch chips for white chocolate chips or caramel bits.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—either as baked cookies or as portioned dough balls ready to bake. If they soften over time, I warm them in a 300°F oven for 3–4 minutes to revive their texture.

FAQs

Can I use quick oats instead of old-fashioned oats?

I prefer old-fashioned oats because they give the cookies better texture, but quick oats work in a pinch.

Can I freeze the dough?

Yes, I freeze pre-portioned dough balls and bake them straight from frozen, adding a minute or two to the bake time.

Can I reduce the sugar?

A small reduction is fine, but cutting too much will change the texture.

Why add maple syrup?

It deepens the flavor and enhances the maple crunch topping.

Do I need to chill the dough?

Not required, though chilling helps prevent spreading if my kitchen is warm.

Can I make them smaller?

Yes, I use a 1-tablespoon scoop and reduce the baking time.

Can I substitute the butterscotch chips?

Yes, chocolate chips, caramel bits, or cinnamon chips all work.

Why are my cookies spreading too much?

My butter may have been too soft; chilling the dough briefly will help.

Can I make them gluten-free?

A 1:1 gluten-free flour blend works well, but I check for proper dough texture.

How do I keep them chewy?

I bake just until the edges are set; the centers continue to firm as they cool.

Conclusion

I love how these Oatmeal Scotchies with Maple Crunch elevate a beloved classic with rich butterscotch flavor and a crisp maple topping. They’re cozy, nostalgic, and just unique enough to stand out on any cookie tray. Whether I’m baking for a crowd or just for myself, these cookies always deliver warm, sweet comfort.