Chewy Oatmeal Scotchies Cookies with Butterscotch Chips

These Oatmeal Scotchies are super soft, chewy and packed with sweet butterscotch chips! The best part: they’re made in one bowl, don’t require chilling the dough, and use melted butter so you don’t have to wait for it to soften.

Why You’ll Love These Oatmeal Scotchies

1. Soft & chewy: Using one whole egg plus an extra yolk and a touch of light corn syrup yields a tender, chewy cookie with a slightly tender center.
2. Quick and simple: Everything mixes in one bowl, no chilling required, and the recipe uses melted butter so there’s no waiting for softened butter.
3. No mixer needed: Stir by hand with a whisk and spatula — no stand mixer required.

Ingredient Notes & Substitutions

• Butter: I use unsalted butter; if you only have salted, reduce or omit the extra salt in the recipe.
• Eggs: One large egg plus one additional yolk gives extra richness and a softer texture.
• Light corn syrup: One tablespoon helps with chewiness and keeps cookies moist. If you prefer not to use corn syrup, a thick honey can be substituted, though flavor and texture will be slightly different.
• Butterscotch chips: Use a good-quality brand for best flavor; avoid brands that taste waxy or overly sweet.
• Oats: Quick oats are used for a tender texture. Rolled (old-fashioned) oats should work if that’s what you have, but they will give a chewier, heartier bite.

How to Make Oatmeal Butterscotch Cookies

Step 1: Mix the wet ingredients

1. Preheat the oven to 350°F (175°C).
2. In a medium microwave-safe bowl, add ½ cup unsalted butter and loosely cover with a paper towel to prevent splatters. Microwave 30–60 seconds until melted. Let the butter cool for about 5 minutes so it’s warm but not steaming.
3. Whisk in ¾ cup light brown sugar and ¼ cup granulated sugar until smooth and slightly lighter in color, about 2–3 minutes of stirring.
4. Stir in 1 large egg plus 1 yolk, 1 tablespoon light corn syrup, and 2 teaspoons vanilla extract. Mix until combined.
5. Whisk in 1 teaspoon baking soda, ¼ teaspoon ground cinnamon, and ½ teaspoon salt.

Step 2: Add dry ingredients and chips

1. Fold in 1 ¼ cups all-purpose flour and ¾ cup quick oats. Mix until just combined — the dough will be wet and sticky, which is normal.
2. Fold in ½ cup butterscotch chips, reserving a few extra chips to press onto the tops of the scooped dough for a pretty finish.

Step 3: Scoop and bake

1. Line a baking sheet with parchment paper. Scoop dough into roughly 2-tablespoon sized portions and space them about 2 inches apart. Press a few reserved butterscotch chips onto the tops for presentation if desired.
2. Bake at 350°F for 8–10 minutes. The edges should be slightly golden while the centers still look a bit underbaked. They will continue to set on the hot pan as they cool.
3. Remove the pan from the oven and set it on a cooling rack. Let the cookies cool on the hot pan for 10–15 minutes before transferring to a wire rack to finish cooling. If you like, sprinkle a few flakes of sea salt on top while they cool for a nice sweet-salty contrast.

Tips & Variations

• Use fresh baking soda: Old baking soda loses potency over time, which can affect rise and texture. If your cookies are flat or thin, try a fresh container.
• Let melted butter cool: If melted butter is steaming or very hot when added to sugar and eggs, it can make the dough greasy. Cool briefly until warm.
• Avoid overbaking: Take cookies out when centers still look slightly soft; carryover heat on the pan finishes them without drying them out.
• Mixing method: These cookies are easy by hand, but you can use a stand mixer with the paddle attachment on low if you prefer.
• Flavor swaps: Swap butterscotch chips for chocolate chips, peanut butter chips, or a mix for different flavor profiles. You can also add toasted nuts for crunch.

Storage & Freezing

• Room temperature: Store cooled cookies in an airtight container at room temperature for 2–3 days. They’re best within 3 days for optimal chewiness.
• Freezing: Cool completely, then freeze in an airtight container for up to 1 month. Thaw at room temperature when ready to eat.

Frequently Asked Questions

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