This post may contain affiliate links.

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

Jump to Recipe
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

My Other Favorite Cookie Recipes

Chocolate Chip Cookies – I tested these again & again to get them just right!

Browned Butter Toffee Cookies

Cookies & Cream Cookies

Connect with Dance Around the Kitchen!

Follow us on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

oatmeal scotchies
5 from 3 votes

Oatmeal Scotchies

Author: Kelsey
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
24 large cookies
Oatmeal Scotchies are chewy cookies full of oatmeal, peanut butter, brown sugar, a hint of cinnamon and studded with butterscotch and white chocolate chips!


  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups uncooked oatmeal
  • 1 cup butterscotch and/or white chocolate chips


  • 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.


Serving: 1cookie | Calories: 195kcal | Carbohydrates: 30.5g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 192mg | Potassium: 92mg | Fiber: 2g | Sugar: 18g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.6mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

did you love this recipe?

Share it with me on Facebook and find more recipes on Pinterest for more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Awesome cookies!!! Would rate this 10 stars! Thanks Kelsey for sharing this recipe. Can’t wait to make it.

  2. 5 stars
    These cookies are the best!!

    1. They’ve always been my grandpa’s favorite….one of mine as well!! So happy to hear you enjoyed them!!! 🙂

  3. Can I melt the butterscotch chips instead and mix it in with the peanut butter?

    1. Hi Annette – I’ve never tried doing that, so I’m not sure. I’m guessing it would change the texture of the cookie. -Kelsey


    5 stars
    Can the peanut butter be omitted (due to nut allergies) or replaced with something?

    1. Hi Yvette – Great question. I think replacing the peanut butter with almond butter or Sunbutter would work just fine, though I’ve never tried it! If you do, I’d love to hear how it turns out! -Kelsey