Oatmeal Butterscotch Chip Cookies

oatmeal butterscotch cookiesThe oatmeal butterscotch chip cookie, also known as an oatmeal scotchie, is a classic cookie that, until today, I had never made.

You’re shocked, I know. How can someone who claims baking prowess never have made a scotchie? Aren’t they the kind of classic that any baker worth her salt should know how to make? The answer is: yes. The are the kind of classic any baker worth her salt should know how to make. And now, I suppose, I’m worth my salt.

The recipe below is slightly adapted from the original one on the package of Nestle butterscotch chips, with a bit more brown sugar and extra vanilla (just like my chocolate chip cookies). Be very careful not to overbake these; you need to pull them from the oven after about 9-10 minutes, even if they still look raw in the middle. Don’t be afraid. They’ll keep baking on the cookie sheet as they cool, and they’ll end up chewy in the middle, which is what you want. Trust me…I’m worth my salt.


  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon plus a few extra sprinkles of cinnamon
  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar, generously packed
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • 1 2/3 cup butterscotch chips


Preheat oven to 375 degrees. Line several baking sheets with foil or parchment.

In a small bowl, combine flour, baking soda, salt, and cinnamon; set aside.

In a mixing bowl, beat butter on medium speed for about 1 minute. Scrape down the sides of the bowl and add white sugar and brown sugar, then cream for about 1 minute before adding eggs and vanilla.

Add flour mixture in two batches, beating to combine, scraping the sides of the bowl a few times.

Stir in oats 1 cup at a time, then stir in butterscotch chips.

Using a 2-inch cookie scoop, drop scoops of dough onto prepared baking sheets.

Bake for 8-10 minutes until edges are light brown and centers are still pale and puffy; remove from oven and cool on cookie sheets for about 4-5 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature.



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