Easy Oatmeal Scotchies Recipes

TL;DR

John Cannell makes chewy oatmeal Scotchies using butterscotch morsels, dark brown sugar, and old-fashioned rolled oats for a soft, crisp-edged cookie.

Key Points

• 1.The dry ingredient base uses precise measurements for best results. Combine 1½ cups (180g) flour, 1 tsp baking soda, ½ tsp salt, and ½ tsp cinnamon — optional spices like allspice or cardamom can be added.
• 2.Oatmeal Scotchies were popularized by Nestlé, not Scotland. While oatmeal cookies have Scottish roots, the specific 'Scotchies' recipe originated from Nestlé printing it on their butterscotch morsels bag.
• 3.The butter-sugar base requires 1 cup (226g) soft unsalted butter, ½ cup granulated sugar, and 1 cup packed dark brown sugar, creamed together on medium speed for 3 minutes until light and fluffy.
• 4.Old-fashioned rolled oats (2½ cups/270g) and a full 11-oz bag of butterscotch morsels are the key mix-ins. Quick oats are not recommended; pecans or walnuts can replace half the butterscotch chips to reduce sweetness.
• 5.Dough must be chilled at least 1 hour (up to 72 hours) before baking at 375°F for 10–12 minutes. Baked cookies keep 3–5 days at room temperature or up to 3 months if frozen as raw scooped dough.