Butterscotch Oatmeal Cookies (also called Oatmeal Scotchies and Oatmeal Scotch Chippers) are a delicious pairing of sweet butterscotch chips, nutty walnuts, and hearty oats!
Another summer gone, and gosh, it went fast!
I remember as a kid, summers seemed to be never-ending. I’d spend hours each day riding my bike, swimming, or exploring, only surfacing to eat and sleep.
And when summer ended and school started up again I actually felt refreshed, like I had had a sufficient break.
Not so anymore; summers these days are a fleeting moment or a passing glance.
I’m not complaining though. Actually, I prefer crisp days and chilly nights. Cable knit sweaters and soft blankets, steaming bowls of soup, or cups of cider.
Fall, with its beautiful foliage, abundance of apples, and almost palpable sense of anticipation, is my absolute favorite time of year.
Even though I would never give up baking completely during summer’s heat, what I love about the weather turning colder is that it really makes home feel more homey. And it makes baking even more enjoyable.
In the wake of a few chilly, rain-filled days, cookies are the perfect thing to brighten up a dreary week.
Butterscotch Oatmeal Cookies Recipe (aka Oatmeal Scotchies)
These delicious cookies have the perfect texture. They're crispy around the outside and chewy in the center.
The sweet flavor of butterscotch is balanced by the nuttiness of oats and walnuts.
Pro Tip: To take these cookies to the next level, you can sprinkle a little flaky sea salt on top before baking (I use Maldon, which is available on Amazon)!
How to Fix Flat Cookies
If you have issues with cookies spreading out and are wondering how to fix flat cookies, here are a few tips to help you troubleshoot.
- Use a combination of butter and shortening instead of all butter.
- Make sure your leavening agent (such as baking soda or baking powder) is fresh.
- Carefully measure the ingredients; it's helpful to use a kitchen scale when baking. (Amazon has a lot of affordable kitchen scales.)
- Chill the dough before baking.
- Make sure your cookie sheets are not hot when you place the dough on them.
- Ensure that your oven is calibrated correctly, or check its temperature with an oven thermometer. (You can find a decent oven thermometer for less than $10 on Amazon.)
More Cookie Recipes to Try:
- Double Chocolate Chip Cookies
- Almond Butter Chocolate Kiss Cookies
- Chewy Cinnamon Pecan Brown Butter Oatmeal Cookies
- Soft Keto Sugar Cookies with Sugar Free Vanilla Frosting
- Brown Butter Sugar Cookies
- Small Batch Bakery Style Chocolate Chip Cookies Recipe
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Butterscotch Oatmeal Cookies (aka Oatmeal Scotchies)
- ⅓ cup unsalted butter at room temperature
- ⅓ cup vegetable shortening at room temperature
- 1 cup brown sugar lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 18 tablespoons all-purpose flour 1 cup + 2 tablespoons
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups old-fashioned rolled oats
- ¾ cup butterscotch chips you can add up to 1 ½ cup, but I go light because they are so sweet!
- ½ cup walnuts chopped (optional)
- Preheat the oven to 375F and line 2 baking sheets with parchment paper or silpat liners.
- Cream together the butter and shortening in a large bowl. Cream in the sugar, then stir in the eggs and vanilla. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually stir the dry ingredients into the wet, then mix in the oats, butterscotch chips, and walnuts.
- Chill the dough until stiff but not completely hard, about 10 to 15 minutes in the freezer.
- Scoop the dough onto the prepared sheets, leaving about 2 to 3 inches between each cookie (I use a 1 ½ tablespoon measure to scoop out the dough).
- Bake until the cookies are light golden brown on the edges and look ever so slightly doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through cooking.
- Cool for 5 to 10 minutes, on the tray, then transfer to a parchment paper-lined surface to finish cooling.
- You can use pecans instead of walnuts if you prefer.
- Store these cookies in a covered container at room temperature for up to 1 week. You can also freeze these cookies for up to 6 months.
This post was first published on An Edible Mosaic on September 9, 2011. I updated it with more information on May 22, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!