I made a batch of these Oatmeal Scotchies on a cozy afternoon when the rain just wouldn’t let up. The kitchen smelled like brown sugar and butter, and I swear, one bite took me straight back to the cookie tins my grandma used to keep hidden way up high. These aren’t your average oatmeal cookies — they’re soft in the middle, a little crisp on the edges, and loaded with butterscotch chips that melt into sweet little pockets.
If you’ve had the classic Nestlé Toll House version before, you know how nostalgic these taste. But this version? It’s even better. Slightly chewier, just the right amount of spice, and perfect for sharing — or keeping all to yourself, no judgment.
Why You’ll Love This Recipe
These oatmeal scotchies are soft, chewy, and full of rich, buttery butterscotch flavor. The oats give them that perfect chewy bite, while the brown sugar keeps them soft for days.
You’ll love how easy they are to mix up — no fancy steps or long chill times — and they freeze beautifully too. They’re the kind of cookie that hits just right with a glass of milk, tucked into a lunchbox, or handed out still warm to anyone lucky enough to be nearby when they come out of the oven.
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned oats
- 1 ⅔ cups butterscotch chips (Nestlé Toll House preferred)
Pro Tips
- Use room-temperature butter for best mixing and texture.
- Don’t overbake — they should look slightly underdone in the center when you pull them out.
- If the dough feels too sticky, chill for 20 minutes before scooping.
- For perfect shape, gently press the tops with a spoon right out of the oven.
- Add a pinch more salt on top before baking for a sweet-salty contrast.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (optional, but helpful)
- Cooling rack
Substitutions & Variations
- Oats: Quick oats can be used, but you’ll get a softer texture.
- Add-ins: Try chopped pecans, walnuts, or coconut flakes.
- No cinnamon? You can skip it, but it adds a nice warm note.
- Gluten-free: Use a 1:1 gluten-free flour and certified gluten-free oats.
- Dairy-free: Use plant-based butter and dairy-free butterscotch chips.
Make Ahead Tips
You can prepare the dough ahead of time and refrigerate it for up to 48 hours before baking. Or scoop the dough into balls and freeze on a tray, then transfer to a freezer bag and store for up to 3 months. Just bake straight from frozen — add 1–2 minutes to the bake time.
Instructions
1. Preheat and Prep
Preheat your oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars
In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract.
4. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Slowly add to the wet ingredients and mix until just combined.
5. Add Oats and Butterscotch
Stir in the oats and butterscotch chips until evenly distributed.
6. Scoop and Bake
Drop by rounded tablespoonfuls onto prepared baking sheets. Bake for 8–10 minutes, or until edges are golden and centers are just set.
7. Cool
Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
- Enjoy warm with a glass of cold milk or coffee
- Tuck into lunchboxes or after-school snack bins
- Crumble over vanilla ice cream
- Stack in a tin with parchment between layers for gifting
- Pack for road trips or weekend getaways
Leftovers & Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a zip-top freezer bag for up to 3 months. Reheat briefly in the microwave for that warm, fresh-baked texture.
Nutrition & Benefits
Oatmeal scotchies may be a treat, but the oats bring a little fiber and texture to the mix — making them more satisfying than your average cookie. You can reduce the sugar or swap in whole-wheat flour for a slightly healthier version. They’re naturally nut-free, and easy to customize for allergies or preferences.
Recipe FAQ
Can I use margarine instead of butter?
You can, but butter gives the cookies the best flavor and texture.
Do I have to use Nestlé butterscotch chips?
No, but they’re the classic choice. Other brands work just fine.
Can I freeze the dough?
Yes — portion into balls and freeze. Bake straight from frozen with 1–2 extra minutes.
What if my cookies spread too much?
Chill the dough for 20–30 minutes before baking to help hold the shape.
Are these cookies soft or crispy?
They’re soft and chewy with crisp edges — just like the original.
The Final Crumb
There’s something really comforting about these Nestlé Oatmeal Scotchies. They remind me of the kind of cookie that lives in memory — sweet, warm, and wrapped in foil inside an old lunchbox. I love how simple they are, how the oats make them feel just a little hearty, and how the butterscotch chips melt into every bite like magic.