If you love a good oatmeal cookie recipe, then you will love what I have in store for you guys today! The BEST Oatmeal Scotchies recipe is right here and they are super easy to make and I love the crispy outside and soft, chewy inside! If you don’t like Butterscotch chips, you could always substitute out the chips for chocolate chips, but that takes away half the fun of these delicious little scotchies!!
The dough is an old recipe, but goodie and you may recognize it from the ever famous Quaker Oatmeal Scotchies recipes from the back of the Quaker Oatmeal box, but this is an adaptation of that old fashioned oatmeal scotchies recipe using butterscotch chips. Follow the recipe below to create the dough. It made enough dough that I actually froze half of the dough to use for later so that we didn’t make too many cookies that we couldn’t finish!
When you bake your oatmeal scotchies, let them cool on a wire rack and then enjoy them right away–the soft, melty inside and crispy outside are so good right out of the oven!
Why are my Oatmeal Scotchies flat?
I’ve had some people mention that their scotchies came out flat and all I can imagine is that your baking soda has turned bad and therefore the cookie didn’t hold that shape that it should have. Double check to see if your baking soda is still good before making these cookies.
These cookies turn out so good every time and if you love the traditional oatmeal cookie recipe or the nestle toll house oatmeal scotchies cookie dough recipe then these cookies will be right up your alley…they are EASY to make, delicious, and different than your every day oatmeal cookie recipe!
The Best Oatmeal Scotchies Cookie Recipe
- 2 sticks butter softened
- 3/4 cup sugar
- 3/4 cup brown sguar
- 1 tsp vanilla
- 1 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups quick or old fashioned oats
- 2 cups butterscotch chips
- 1/2 tsp cinnamon
Heat oven to 375 degrees F.
Stir together flour, baking soda, cinnamon and salt in large bowl.
Beat butter and sugars in another large bowl on medium-high speed 3 minutes, until smooth. Scrape down sides of bowl after 2 minutes. Beat in two eggs, one at a time. Beat in vanilla until combined.
On low speed, gradually beat in flour mixture; beat 1 minute or until completely combined. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart.
Bake in 375 degree oven for 9 to 10 minutes or until just browned around edges. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes about 40 cookies