Recipe Box

Oatmeal Scotchies {Butterscotch Oatmeal Cookies}


These cookies make me think of my mom. Anytime she would take a day off of work, we would come home from school and she would always have a freshly baked batch of oatmeal butterscotch cookies. They make me think of chillier temps, crunching leaves, and pumpkins. This cookie screams fall to me. I hope you enjoy one or five this fall!

You will need…

1 cup butter (softened)
3/4 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1/4 cup milk
3 cups all-purpose flour
3 cups old-fashioned whole rolled oats
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
2 cups butterscotch chips, or more if you prefer (I usually add most of the bag)

Preheat oven to 350.

Cream together sugars and butter at a high speed.

In a separate bowl, mix together all dry ingredients, flour, oats, cinnamon, nutmeg, and baking soda.

To the sugar and butter mixture, add vanilla, milk and eggs until combined.

Next, add the dry ingredients. Mix until combined. Add the butterscotch chips and mix until combined.

The batter will be thick and ready to use, or you can keep it stored in the refrigerator for up to three days.

Lay out balls of dough, I like mine to be golf ball size, and lightly press down.

Bake for 9 minutes.

These cookies are wonderful. Sometimes oatmeal cookies can become dry or too cakey, but these are the perfect oatmeal cookie. They are perfect with a glass of cold milk, or at the end of the day with a mug of hot tea.


From my kitchen to yours,


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