These Oatmeal Scotchies are super soft, chewy and packed with sweet butterscotch chips! The best thing? They're made in one-bowl, don't require chilling the dough and use melted butter so you don't have to wait around for it to soften.
Why You'll Love These Oatmeal Scotchies
- Soft & chewy: The trick to making these the best cookies? Using 1 whole egg + 1 egg yolk, and a just touch of corn syrup (just trust me on this!)
- Easy to make: These chewy oatmeal cookies can be made in one mixing bowl, don't require chilling the dough OR using room temp butter and are soft as can be!
- No mixer required: Since we're starting with a melted butter, you can mix these butterscotch oatmeal cookies entirely by hand. No beating the sugar and butter required!
Ingredient Notes & Substitutions
- Butter: I use unsalted butter in most of my baking but if you only have salted, you can use that and simply omit the salt.
- Eggs: you will use one large egg plus one egg yolk. The extra egg yolk helps give us a softer cookie.
- Light corn syrup: We're only using 1 tablespoon of light corn syrup in this recipe but it gives the cookies that special, moist texture. If you don't want to use it, you can replace it with thick honey.
- Butterscotch chips: for best flavor, use a higher quality chip vs. generic brand; I used Nestle Toll House!
How to Make Oatmeal Butterscotch Cookies
Step 1: Mix ingredients
- In a medium-sized microwave-safe bowl, add the unsalted butter (½ cup) and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted. Let cool for 5 minutes.
- Add in light brown sugar (¾ cup) and granulated sugar (¼ cup) and use a whisk to stir for 2-3 minutes, until smooth and it lightens in color.
- Stir in eggs (1 large + 1 egg yolk), corn syrup (1 tablespoon), and vanilla extract (2 teaspoons). Next, mix in baking soda (1 teaspoon), cinnamon (¼ teaspoon), and salt (½ teaspoon).
- Add in all-purpose flour (1 ¼ cups) and quick oats (¾ cup) and mix until combined. The dough will be wet and sticky, this is normal.
- Mix all butterscotch chips (½ cup).
Step 2: Scoop
Line a baking sheet with parchment paper. Scoop cookie dough into 2-tablespoon sized scoops and press extra butterscotch chips on top, for an added presentation.
Step 3: Bake
- Bake at 350°F for 8-10 minutes. You want them to be slightly brown on the edges and look slightly underbaked in the center, as they will firm up as they cool.
- Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. While cooling, sprinkle a few sea salt flakes on top (if desired). Once cooled, use a spatula to transfer them to a wire cooling rack. Enjoy!
Tips & Variations
- Use Fresh Baking Soda: If your baking soda is over 6 months old and end up with thin cookies, you may need to replace your baking soda.
- Allow melted butter to cool: When using melted butter in cookies, it's important that it's not steaming hot or your cookies can turn out greasy. If your butter is steaming, give it a stir and let it cool down for a few minutes.
- Don't overbake: The key to the perfect soft & chewy texture is to use a light-colored cookie sheet (covered in parchment) and take them out of the oven before the edges turn brown. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.
- Mixer: I personally prefer making these cookies by hand but you can use you mixer if preferred. Add the paddle attachment and add ingredients to bowl of a stand mixer on low.
- Chocolate chips: If you don't like butterscotch flavor, you can swap the butterscotch chips out for chocolate chips like in my oatmeal chocolate chip cookies or even peanut butter chips.
Storage & Freezing
- Storing: These cookies will store for 2-3 days in an airtight container or bag on the counter at room temperature. Best eaten within 3 days for the best texture.
- Freezing: to cool completely, then freeze in an airtight container. Freeze up to 1 month. When ready to serve, let thaw completely.
To gift, allow them to completely cool (so the butterscotch chips will harden) and place in a plastic cookie bag, box, or wrap individually and slip in a printable cookie pouch.
Tie closed with string and attach one of my printable cookie gift tags for the perfect teacher treat, holiday gift, or "just because" gift for friends!
Frequently Asked Questions:
I used Nestle Toll House chips but you can use any brand. I just recommend avoiding the super cheap, generic brands as the chips are often waxy and don't taste as good.
I have not tested with old fashioned oats (aka rolled oats) but they should work fine if that's what you have on hand.
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Chewy Oatmeal Scotchies
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- In a medium-sized microwave-safe bowl, add the ½ cup unsalted butter and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted. Let cool for 5 minutes.
- Add in ¾ cup light brown sugar and ¼ cup granulated sugar and use a whisk to stir for 2-3 minutes, until smooth and it lightens in color.
- Stir in 1 large egg + 1 yolk, 1 tablespoon corn syrup, and 2 teaspoons vanilla extract. Next, mix in 1 teaspoon baking soda, ¼ teaspoon cinnamon, and ½ teaspoon salt.
- Add in 1 ¼ cups all-purpose flour and ¾ cup quick oats and mix until combined. The dough will be wet and sticky, this is normal.
- Mix all ½ cup butterscotch chips.
- Line a baking sheet with parchment paper. Scoop dough into 2-tablespoon sized scoops and press extra butterscotch chips on top, for an added presentation.
- Bake at 350°F for 8-10 minutes. You want them to be slightly brown on the edges and look slightly underbaked in the center, as they will firm up as they cool.
- Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. While cooling, sprinkle a few sea salt flakes on top (if desired). Once cooled, use a spatula to transfer them to a wire cooling rack. Enjoy!
Notes from Melissa
- Storing: These cookies will store for 2-3 days in an airtight container or bag on the counter at room temperature. Best eaten within 3 days for the best texture.
- Freezing: to cool completely, then freeze in an airtight container. Freeze up to 1 month. When ready to serve, let thaw completely.
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