Oatmeal Scotchies Recipe

Introduction

Oatmeal Scotchies are a delightful twist on classic oatmeal cookies, bursting with warm spices and rich butterscotch chips. These soft, flavorful cookies are perfect for cozy afternoons or sharing with friends and family.

Ingredients

• 2 cups old-fashioned oats
• 1 2/3 cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 1/2 tsp. pumpkin pie spice
• 1 cup butter (melted, cooled)
• 1 cup sugar
• 3/4 cup packed brown sugar
• 1 egg yolk (at room temperature)
• 2 tsp. vanilla
• 1 cup pumpkin puree (blotted with paper towels to remove most of the moisture)
• 2 cups butterscotch chips (divided)

Instructions

1. Step 1: In a large bowl, stir together oats, flour, baking soda, cinnamon, and pumpkin pie spice until well combined.
2. Step 2: In another large bowl, whisk together melted butter, sugar, brown sugar, egg yolk, vanilla, and pumpkin puree until smooth.
3. Step 3: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cookies tender.
4. Step 4: Fold in 1 1/2 cups of the butterscotch chips evenly throughout the dough.
5. Step 5: Drop heaping tablespoonfuls of dough (about golf ball-sized) onto baking sheets lined with parchment paper or silicone mats.
6. Step 6: Flatten the dough balls slightly with your hand or a spatula, as these cookies won’t spread much during baking.
7. Step 7: Dot each cookie with 3-4 remaining butterscotch chips on top for an extra gooey finish.
8. Step 8: Bake in a preheated 350°F (175°C) oven for 13-15 minutes, until the edges are golden and centers look almost set.
9. Step 9: Remove from oven and let cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• Blot the pumpkin puree with paper towels to prevent excess moisture, which helps keep the cookies from becoming soggy.
• For a nutty crunch, add 1/2 cup chopped pecans or walnuts to the batter along with the butterscotch chips.
• If you prefer a stronger spice flavor, increase the cinnamon or pumpkin pie spice by 1/2 teaspoon.
• Use silicone baking mats for even baking and easy cookie removal without sticking.

Storage

Store cooled oatmeal scotchies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat gently in a microwave for 10-15 seconds to refresh the softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works well. Just be sure to blot it with paper towels to remove excess moisture before mixing it into the dough.

Why are my cookies coming out tough?

Overmixing the dough can develop gluten and make the cookies tough. Stir just until ingredients are combined. Also, avoid using hot melted butter; cooled melted butter is best for tender cookies.

Oatmeal Scotchies Recipe

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4.7 from 131 reviews

Oatmeal Scotchies are soft, chewy cookies packed with the warmth of cinnamon and pumpkin pie spice, enhanced by the rich flavor of pumpkin puree and studded with sweet butterscotch chips. These seasonally-inspired treats offer a perfect balance of hearty oats and gooey butterscotch, making them an irresistible fall favorite.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 13-15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups old-fashioned oats
• 1 2/3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 1/2 tsp pumpkin pie spice

Wet Ingredients

• 1 cup butter, melted and cooled
• 1 cup sugar
• 3/4 cup packed brown sugar
• 1 egg yolk, at room temperature
• 2 tsp vanilla extract
• 1 cup pumpkin puree, blotted with paper towels to remove most moisture

Add-ins

• 2 cups butterscotch chips (divided: 1 1/2 cups for dough, 1/2 cup for topping)

Instructions

1. Mix Dry Ingredients: In a large bowl, stir together the old-fashioned oats, all-purpose flour, baking soda, cinnamon, and pumpkin pie spice until evenly combined. This mixture forms the base flavor and texture of your cookies.
2. Combine Wet Ingredients: In another large bowl, whisk together the melted and cooled butter, sugar, brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth and well incorporated. The pumpkin adds moisture and a seasonal twist to the dough.
3. Mix Wet and Dry Components: Gradually add the wet mixture to the dry ingredients and stir gently until just combined. Avoid overmixing to prevent tough cookies and maintain a tender crumb.
4. Add Butterscotch Chips: Fold 1 1/2 cups of butterscotch chips into the cookie dough to distribute the sweet pockets of butterscotch throughout.
5. Portion Dough: Drop heaping tablespoon-sized portions (about golf ball size) onto baking sheets lined with parchment paper or a silicone mat. Space them appropriately to allow slight spreading while baking.
6. Shape Cookies: Gently flatten each dough ball slightly as they won’t spread a lot in the oven, helping achieve a nice even cookie shape.
7. Top with Butterscotch Chips: Dot each cookie with 3-4 of the remaining butterscotch chips on top for an attractive finish and extra burst of flavor.
8. Bake: Place the baking sheets in an oven preheated to 350°F (175°C). Bake the cookies for 13-15 minutes, or until the edges turn golden brown and the centers look almost set but still soft.
9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then transfer them to wire racks to cool completely before serving, which helps them firm up and enhances texture.

Notes

• Blotting pumpkin puree with paper towels is essential to remove excess moisture and prevent a soggy dough.
• Using only the egg yolk helps keep the cookies richer and chewier.
• Do not overmix the dough; overworking develops gluten which makes the cookies tough.
• If butterscotch chips are unavailable, white chocolate chips can be used as a substitute.
• Cookies freeze well after baking; store in an airtight container for up to 2 weeks or freeze for up to 3 months.

Keywords: oatmeal scotchies, pumpkin cookies, butterscotch cookies, fall cookies, pumpkin spice cookies, chewy oatmeal cookies