Oatmeal Scotchies

As I write this, my entire apartment smells like baked butterscotch and warm oats.  There is enough of a breeze that it’s “chilly”, which by Florida standards means “not 100% humidity/on fire”, and maybe…just maybe…if I pretend hard enough…it feels like real, actual, bona fide fall.

And there was much rejoicing.
And there was much rejoicing.
Oatmeal Scotchies are a Wez family staple.  My mom – Monica, the OG baker who got it from her mama (Mimi) who got it from *her* mama (Gramzie) – found the recipe, and it became the favorite cookie for any and all occasions.  ESPECIALLY fall – oats, cinnamon, and butterscotch all conjure up visions of crunchy outdoor leaves and foliage and scarves and all that good stuff.  I mean, except for now, I have a palm tree outside my bedroom window and I can wear shorts until December.  So, y’know, trade off!

Oatmeal Scotchies

  • Servings: 4 dozen
  • Difficulty: medium
  • Print


  • 1 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract 
  • 3 cups quick or old-fashioned oats
  • 1 2/3 cup (11-oz. pkg.) butterscotch morsels
    Go time.
    Go time.
  1. Preheat oven to 375° F
  2. Combine flour, baking soda, salt, and cinnamon in small bowl
  3. In a larger bowl, beat butter, sugar, brown sugar, eggs and vanilla together.  Scrape down the sides of the bowl to combine fully after beating
  4. Beat flour mixture into wet mixture in rough thirds, combining thoroughly after each third
  5. By hand, stir in oats.  One incorporated, stir in butterscotch morsels
    It will look something like this.  You may think to yourself "Self, this doesn't look like cookie dough!"- soldier on.
    It will look something like this. You may think to yourself “Self, this doesn’t look like cookie dough!”- soldier on.
  6. Drop by rounded tablespoon (or always handy cookie scoop) onto greased or SILPAT-ed cookie sheet
    All rustic an' stuff
    All rustic an’ stuff
  7. Bake for 8-10 minutes, rotating halfway through baking.  Cool on baking sheet for 2 minutes, then move to cooling rack. **A note! When they come out at first, they will look very puffy –
    Like this!
    Like this!
    Which is why it’s so important to let them cool for 2 minutes and then transfer.  Once they get their 2 minutes, they’ll look more like this

    So don't worry, and let the magic happen.
    So don’t worry, and let the magic happen.
  8. Consider sharing, reconsider.

There you have it!  A deceptively simple, delicious, and traditional fall cookie.  I won’t tell if you make it in August, though.

Even Blackbeard like Scotchies!
Even Blackbeard likes Scotchies!

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