Oatmeal Scotchies

Oatmeal Scotchies are chewy cookies full of oatmeal, peanut butter, brown sugar, a hint of cinnamon and studded with butterscotch and white chocolate chips!

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oatmeal scotchie torn in half

“This is the best cookie I’ve ever had.” Yep, he said it. That’s what came out of my husband’s mouth after his first taste of these cookies.

Have you ever had an Oatmeal Scotchie? If not, I’d be more than happy to introduce you to these beauties! These have always been my grandpa Terry’s favorite….for good reason. I mean, what’s not to love about a thick cookie stuffed full of peanut butter, cinnamon, oatmeal and butterscotch chips?!

oatmeal scotchie cookies stack

What kind of oatmeal should I use for Oatmeal Scotchies?

You can use either old-fashioned oats or quick oats. If you want a cookie with a little more texture and chewiness, go for the old-fashioned oats. If you want a cookie that’s just a bit more smooth, yet still chewy and delicious, go for the quick oats.

I typically use quick oats, because that’s what I usually have more of on hand. And because I think the texture of quick oats is a little more “kid-friendly,” too!

oatmeal scotchies on cooling rack

What makes these cookies chewy?

Brown Sugar – Brown sugar is essentially a particle of sugar coated in molasses. The molasses gives the cookies a softer, more chewy bite.

Oatmeal – This recipe has quite a bit of oatmeal in it. The oatmeal holds moisture well and gives the cookies some texture.

How the Cookie is Scooped – What do I mean by this? Well, a couple things. First off, you want to make a good sized cookie with a little bit of height. That way, when the outside is turning a golden brown, the inside is just barely done and will be chewy when cool. Second, you want to refrain from pressing the dough down and making the cookies more dense. Keep a little mound, which will help in perfecting the texture.

inside of an oatmeal scotchie

Can I use some wheat flour in this recipe?

Yes! In fact, that’s how my grandma always makes these for grandpa. She uses 3/4 c white flour and 1/2 c wheat flour. I’ve had hers numerous times and have never NOT enjoyed them! Therefore, add the wheat flour if you’re looking for more whole grains!

Other variations…

Oatmeal Scotchie Cookie Bars – Press batter into a sheet pan and bake at 375F until cooked.

Chocolate Chip Oatmeal Scotchies – Replace the butterscotch/white chips with chocolate chips.

Cinnamon Oatmeal Scotchies – Replace half of the chips with cinnamon chips.

oatmeal scotchies

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Get the (printable) recipe for Oatmeal Scotchies below!

oatmeal scotchies

Oatmeal Scotchies

Kelsey
Oatmeal Scotchies are chewy cookies full of oatmeal, peanut butter, brown sugar, a hint of cinnamon and studded with butterscotch and white chocolate chips!
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Course Dessert
Servings 24 large cookies

Ingredients
  

  • 1/2 c butter
  • 1/2 c peanut butter
  • 3/4 c brown sugar
  • 1/2 c white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/4 c flour
  • 2 tsp baking soda
  • 1/4 tsp cinnamon
  • 3 c uncooked oatmeal
  • 1 c butterscotch and/or white chocolate chips

Instructions
 

  • Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
  • In a stand mixer, beat the butter, peanut butter, brown sugar and sugar.
  • Mix in the eggs and vanilla.
  • Then add the flour, baking soda, cinnamon, salt and oatmeal.
  • Stir in the chips.
  • Use a 1/4 c measuring cup to scoop dough onto prepared pan.
  • Bake for 12 minutes or until light golden brown.
Keyword cookies, oatmeal scotchies

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