Thick, soft, and deliciously buttery, these oatmeal scotchies are a cookie lover's favorite. My tasty recipe has an even more decadent twist, because it's filled with not only rich butterscotch chips, but semi-sweet chocolate chips as well, and then drizzled with a finishing touch of melted butterscotch and chocolate over top for lots of rich flavor!
Oatmeal Scotchies Get a Decadent Makeover
Cookie baking on the weekends during the fall and winter months is one of my most beloved ways to spend time.
For some reason, cookies just seem to taste better during the cold months, and it's part of the fun to sneak freshly-baked, still-warm cookies right off the cooling rack to satisfy a sweet tooth!
The way I look at it, sweets of all sorts get a bit of a “pass” from me during this time of year, not because they're magically free of calories (I wish!), but because, lets's face it, the fall and winter seasons just feel so festive and celebratory, and the idea of indulging a little in some of those goodies seems oh-so right.
One of my hubbies favorite cookies are rich, buttery oatmeal scotchies, and these are fantastic cookies to bake up during cookie season as they're kissed with a touch of spice, plus lots of brown sugar and butter.
And, of course, they're absolutely filled with those irresistible butterscotch chips that have such rich, buttery flavor!
Just for fun, I tweaked the usual oatmeal scotchies recipe to make it slightly more naughty, if you will, by way of adding in not only some chocolate chips, but then going right ahead and drizzling the finished cookies with a little extra melted butterscotch chips and chocolate chips.
All the extra love makes these cookies extra yummy and enticing, not to mention fulfills a chocolate chip cookie lover's craving for those chocolate chips—a win-win!
My Recipe for Oatmeal Scotchies with Chocolate Chips
For me, oatmeal scotchies are really just a kicked up version of a soft, thick oatmeal cookie, filled with butterscotch chips for added sweetness and flavor.
With my recipe here, I'm building on that a bit more with the addition of chocolate chips and some melted butterscotch and chocolate over top, because heck, why not?
I say, if we're going all out, then let's really go all out!
These cookies have a hefty addition of old fashioned oats, brown sugar, vanilla, butter, and even a sprinkle of cinnamon, which balances out the rich sweetness deliciously.
Quick and easy to mix up using your stand mixer, these oatmeal scotchies with chocolate chips have a soft, thick texture and scrumptious flavor that’s sure to be a favorite pick on the cookie tray!
Here's a sneak peek at my oatmeal scotchies with chocolate chips recipe: (or just jump to the full recipe...)
- To get started, I whisk together my dry ingredients to have them ready to add to the mixer.
- Then, using my stand mixer, I mix/cream together my butter and sugars until light and fluffy, add in my eggs, and then the vanilla.
- Next goes in my dry ingredients, followed by my old fashioned oats and both my butterscotch and chocolate chips.
- I let the cookie dough chill for about 30 minutes to an hour.
- Once chilled, I bake the cookies at 350° for about 12-13 minutes.
- From the oven, I allow the cookies to cool for a bit.
- For the finishing touch, I melt (separately) a portion of butterscotch and chocolate chips, then festively drizzle the tops of the cookies with both, and allow this topping to cool/set before enjoying the cookies.
Oatmeal Scotchies with Chocolate Chips
by Ingrid Beer
These oatmeal scotchies have a rich, chocolatey twist, plus an extra drizzle of melted butterscotch and chocolate over top!
Yield: 32 cookies
Nutrition Info: 370 calories per 2 cookies
Prep Time: 15 minutes (does not include chill time)
Cook time: 13 minutes
Total time: 28 minutes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 ¾ cups old fashioned oats
- 1 cup, plus ⅓ cup, butterscotch chips, divided use
- ½ cup (slightly heaping), plus ⅓ cup, chocolate chips, divided use
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- In a medium-size bowl, combine the flour, baking soda, salt, and ground cinnamon for your dry ingredients, and set aside for a moment.
- To the bowl of an electric mixer fitted with a paddle attachment, add the butter and the brown and granulated sugars, and cream/mix together on medium-high until fluffy.
- Add in the eggs, one at a time, allowing each to incorporate. Then, add in the vanilla.
- Lower the speed of the mixer and add in the dry ingredients (flour, baking soda, salt, cinnamon) to incorporate.
- Next, add in the oats, the 1 cup of the butterscotch chips, and the heaping ½ cup of the chocolate chips, and mix those in just until incorporated.
- Cover and chill your dough for about 30 minutes to 1 hour.
- Preheat your oven to 350°, and line a baking sheets with parchment paper.
- Using a 1 ½ tablespoon-size cookie dough scoop, drop portions of the dough onto your baking sheet a couple of inches apart, and then roll the dough between your palms to form balls. Bake the cookies for about 12 to 13 minutes, or until a pale golden color.
- Allow the cookies to cool on a wire rack.
- Once the cookies are completely cooled, add the remaining ⅓ cup of chocolate chips to a small bowl, and do the same with the remaining ⅓ cup of butterscotch chips in a separate bowl, and gently melt them both in the microwave. Drizzle a little of the melted chocolate over all of the cookies, followed by a drizzle of the melted butterscotch chips, and allow that to set before eating.
Tips & Tidbits for my Oatmeal Scotchies with Chocolate Chips recipe:
- Unsalted, room temp butter: Using unsalted butter allows you to control the amount of salt in a recipe, so I always recommend using that, if possible. Also, allow your butter to come to room temp and soften a bit before mixing/creaming it with your sugar, to help create a fluffy texture.
- Chill your cookie dough for less spreading: To help your cookies keep their shape and prevent spreading, make sure to allow your cookie dough to chill thoroughly before scooping and baking it. Chilling it will help the butter to melt more slowly, and prevent the cookies from spreading and becoming flat on your cookie sheet.
- Leave out the granulated white sugar, and go for all brown sugar: For a more molasses flavor, you can opt for all brown sugar and skip the granulated sugar with this recipe. I like the balance, but all brown sugar is delicious as well, and makes the cookies extra moist, with a richer flavor.
- Skip the added drizzle on top: You can totally omit the added melted butterscotch and chocolate drizzle on top of the oatmeal scotchies, if you prefer to make them a touch less sweet, keeping them just as they are once baked off. Or, you could drizzle just chocolate over top, or just butterscotch to boost that butterscotch flavor.
- How to store your oatmeal scotchies: Once completely cooled, you can store your cookies in a zip-top bag, or stack in a container with a cover. Feel free to freeze a portion of the cookies as well, using a freezer zip-top bag, and allow them to thaw at room temp for a short period before enjoying.
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!